Description
A comforting one-pan meal of juicy chicken breasts in a rich, creamy sauce served over fluffy rice.
Ingredients
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 cup rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream (can be substituted with half-and-half or 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)
Cook Mode Prevent your screen from going dark
Instructions
- 1. Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using chicken broth instead of water. Set aside when done.
- 2. In a large skillet over medium heat, heat olive oil. Add the diced onion and sauté for 2-3 minutes until translucent.
- 3. Add the minced garlic and cook for 1 minute until fragrant.
- 4. Season the chicken with paprika, salt, black pepper, and thyme. Place in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- 5. Remove the chicken from the skillet and set aside. Lower the heat and add heavy cream, stirring to combine with remaining ingredients and bring to a gentle simmer.
- 6. If desired, add frozen peas and cook for another 2-3 minutes until heated through.
- 7. Return the chicken to the skillet, nestling it in the creamy sauce, and simmer for an additional 5 minutes to heat the chicken and blend flavors.
- 8. Serve the creamy chicken over the cooked rice, garnished with parsley if desired.