In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, reduce the heat to medium and add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent and fragrant.

Sprinkle ¼ cup of flour over the sautéed aromatics and stir well to combine. Gradually whisk in 2 cups of chicken broth. Bring the mixture to a gentle simmer for about 3-4 minutes.

Return the seared chicken breasts back to the skillet, and spoon some of the sauce over the top. Cover and simmer for about 20 minutes.

Once the chicken is fully cooked, remove the lid and add ½ cup of cream and ½ cup of sour cream to the sauce. Allow to simmer for an additional 5 minutes.

Prepare your rice according to package instructions. Once both the rice and chicken are ready, serve the creamy chicken and sauce over the rice.