Description
A comforting and flavorful dish featuring juicy chicken breasts smothered in a creamy sauce served over fluffy rice.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup rice (uncooked, long-grain white)
- 2 cups water or chicken broth (for cooking rice)
- 2 cups chicken broth (for sauce)
- 1 cup heavy cream (can substitute with half-and-half or 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
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon parsley (fresh or dried for garnish)
Instructions
- Pat chicken breasts dry and season with salt, pepper, paprika, and thyme.
- In a saucepan, combine rice, 2 cups of water or broth, and salt. Bring to a boil, then simmer covered for 15-18 minutes.
- Heat olive oil in a skillet over medium-high heat, add chicken and sear for 4-6 minutes on each side until golden brown. Remove chicken and set aside.
- Add onions to the skillet and sauté for 5-7 minutes until soft, then add garlic and cook for 1 minute.
- Pour in chicken broth and bring to a gentle simmer, then stir in heavy cream and optional peas.
- Return seared chicken to the skillet, cover, and simmer on low for 15-20 minutes until cooked through.
- Serve over rice, drenching with sauce and garnish with parsley.
Notes
For a healthier option, use half-and-half or a non-dairy substitute for the cream. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg