Easy Creamy Garlic Parmesan Chicken & Sides: Quick Dinner

Season chicken breasts with salt, pepper, and Italian seasoning on both sides. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and sear chicken for 4-5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant. Pour in chicken broth, scraping any browned bits from the bottom of the pan. Stir in heavy cream and grated Parmesan cheese. Bring to a gentle simmer.

Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Let simmer for 2-3 minutes to allow the flavors to meld and the chicken to warm through. Garnish with fresh chopped parsley.

For the seasoned rice, rinse 1 cup of long-grain rice thoroughly. Combine with 2 cups of water or chicken broth, onion powder, garlic powder, paprika, salt, and pepper in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Fluff with a fork.

Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 10-15 minutes until tender-crisp. Remove from oven, sprinkle with shredded cheddar cheese, and return to oven for 2-3 minutes, or until cheese is melted and bubbly.

For cheddar biscuits, preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and 1 teaspoon of salt. Cut in cold diced butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Gradually add buttermilk, mixing until just combined (do not overmix).

Turn dough out onto a lightly floured surface and gently pat or roll to about 3/4-inch thickness. Cut out biscuits using a round cutter. Place on a baking sheet and bake for 12-15 minutes, or until golden brown. Serve the creamy garlic parmesan chicken with seasoned rice, cheesy broccoli, and cheddar biscuits.