Creamy Chicken and Rice

Marinate the Chicken In a bowl, combine sour cream, lemon juice, olive oil, garlic powder, paprika, salt, and black pepper.

Marinate the Chicken Add the chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.

Prepare the Creamy Sauce In a medium saucepan, melt butter over medium heat. Add the chopped onion and minced garlic. Cook until onion is translucent and garlic is fragrant.

Prepare the Creamy Sauce Stir in the all-purpose flour and cook for 1-2 minutes, until lightly golden.

Prepare the Creamy Sauce Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook for 5 minutes, stirring frequently, until the sauce thickens.

Prepare the Creamy Sauce Remove the saucepan from heat and stir in the sour cream, dried thyme, dried oregano, salt, and pepper. Set aside.

Cook the Rice In a separate saucepan, combine the white rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low.

Cook the Rice Cover and simmer for 15-20 minutes, or until the rice is cooked and fluffy.

Cook the Chicken While the rice is cooking, preheat a grill or grill pan over medium heat.

Cook the Chicken Remove the chicken breasts from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.

Cook the Chicken Let the chicken rest for a few minutes, then slice into thin strips.

Serve To serve, spoon a portion of rice onto a plate. Top with sliced chicken and drizzle with the creamy sauce.

Serve Garnish with fresh herbs, if desired. Enjoy!