Description
A cozy and satisfying one-skillet meal featuring juicy chicken, creamy rice, and a savory sauce that soaks the rice, perfect for weeknight dinners or Sunday suppers.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
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Instructions
- 1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Add to the skillet and cook until golden brown on both sides, about 5–7 minutes per side. Remove chicken and set aside.
- 2. In the same skillet, add chopped onion and garlic, sauté until softened.
- 3. Stir in the rice, then pour in the chicken broth and heavy cream. Bring to a simmer.
- 4. Return the chicken to the skillet, cover, and reduce heat to low. Cook for about 20–25 minutes, or until the rice is tender and the chicken is cooked through.
- 5. Fluff the rice, garnish with chopped parsley, and serve hot.