Garlic Butter Chicken with Corn & Rice

1.In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, season both sides of the chicken breasts with salt and pepper.

3.In a large skillet over medium heat, melt 4 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

4.Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).

5.Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for a few minutes before slicing it.

6.In the same skillet, add 1 cup of corn kernels and cook for about 3-4 minutes until heated through. Stir in 1/2 cup of heavy cream and mix well. Allow it to simmer for another 2-3 minutes until slightly thickened. Season with salt and pepper to taste.

7.To serve, place a generous scoop of fluffy rice on each plate, top with sliced garlic butter chicken, and spoon the creamy corn mixture over the top. Garnish with chopped parsley.