Description
A comforting one-pan dish featuring tender chicken in a creamy sauce served over fluffy rice.
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half/a non-dairy product)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (fresh or dried, for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice using the chicken broth according to package instructions. Set aside when done.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients and bring to a gentle simmer.
- If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.
Notes
Use fresh ingredients for the best flavor. You can substitute chicken with turkey or tofu for a vegetarian option.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: American