1. Start with the Rice: Rinse your rice until the water runs clear. In a saucepan, add the rice and 2 cups of water. Bring to a boil, then cover, reduce to a simmer, and cook for 18–20 minutes. Turn off the heat and let it rest while covered.

2. Cook the Chicken: While your rice simmers, pat the chicken dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken breasts and cook 6–7 minutes per side, until golden on the outside and cooked through. Remove and let them rest for a few minutes before slicing.

3. Make the Creamy Garlic Sauce: Using the same skillet, lower the heat to medium and add the minced garlic. Sauté for about a minute until fragrant but not browned. Stir in the soy sauce and heavy cream. Let it simmer gently for 4–5 minutes, stirring occasionally, until it thickens into a rich sauce.

4. Combine and Serve: Slice the chicken and return it to the pan to soak up that creamy garlic goodness. Serve generous spoonfuls over your prepared rice. Garnish with chopped parsley if desired.