Description
A comforting dish featuring tender chicken and fluffy rice in a rich, creamy sauce, perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
- In a large skillet, heat the olive oil over medium heat. Season both sides of the chicken breasts with salt, pepper, and paprika. Brown the chicken, about 5 minutes per side, then remove from skillet and set aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté until translucent and fragrant.
- Stir in the white rice and allow it to toast for a minute before adding the chicken broth and dried thyme. Bring to a gentle simmer.
- Return the chicken to the skillet, cover, and reduce heat to low. Cook for about 20 minutes, or until the rice has absorbed the broth and the chicken is fully cooked.
- Once everything is cooked through, stir in the heavy cream and frozen peas. Allow to cook for an additional 5 minutes until heated through. Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of chicken broth or cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American