Description
Creamy chicken and rice skillet with juicy chicken breasts, fluffy rice, and a rich cream sauce. A one-pan comfort dish perfect for weeknights.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup uncooked rice
2 cups chicken broth
1 cup heavy cream (or half-and-half)
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas (optional)
2 tbsp olive oil
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp parsley (fresh or dried, for garnish)
Instructions
1. Rinse rice under cold water. Cook according to package instructions using chicken broth instead of water. Set aside.
2. Season chicken with paprika, salt, pepper, and thyme. Heat olive oil in skillet. Sear chicken 5–6 minutes per side until golden and cooked through (165°F). Remove and set aside.
3. In same skillet, sauté onions 2–3 minutes until soft. Add garlic and cook 1 minute.
4. Lower heat. Stir in cream and remaining broth. Bring to a gentle simmer.
5. Add peas if desired. Cook 2–3 minutes until heated through.
6. Return chicken to skillet. Simmer 5 minutes to blend flavors.
7. Serve chicken and sauce over rice. Garnish with parsley.
Notes
Add mushrooms or bell peppers for extra flavor.
Use thighs or shrimp instead of chicken for variation.
Half-and-half or non-dairy cream can replace heavy cream.
Store leftovers in the fridge up to 3 days, reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg