Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water. Bring it to a boil, then cover and reduce heat. Simmer for 18–20 minutes. Once done, turn off the heat and let it sit covered.

Pat the chicken breasts dry with a paper towel and season them with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat.

Cook the chicken for 6–7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing.

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about a minute until fragrant.

Stir in the soy sauce and heavy cream and allow to simmer for 4–5 minutes until the sauce has thickened.

Slice the cooked chicken and return it to the skillet, allowing it to soak in the creamy sauce. Serve the chicken over the prepared rice.

Garnish with fresh herbs or steamed veggies if desired.