Description
A comforting dish that combines rich flavors with simple ingredients, perfect for busy weeknights or family meals.
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half/non-dairy alternative)
- 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)
Instructions
- 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.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Cook in the skillet for 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside. Reduce heat, add heavy cream, and bring to a gentle simmer.
- If desired, add frozen peas and cook for 2-3 minutes until heated through.
- Return the chicken to the skillet, allowing it to simmer for an additional 5 minutes.
- Serve over the cooked rice, garnished with parsley if desired.
Notes
Rinse rice before cooking to prevent it from becoming gummy. Adjust the thickness of the sauce by adding more or less cream, as preferred.