Description
A comforting dish combining juicy chicken with a rich, creamy sauce and fluffy rice, perfect for a family dinner.
Ingredients
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- ½ small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup white or brown rice
- 2 cups chicken broth or water
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese
Instructions
- In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes (white rice) or 35 minutes (brown rice). Fluff with a fork and set aside.
- Pat chicken dry and season with garlic powder, paprika, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high. Sear chicken 4–5 minutes per side until golden brown. Remove from pan and set aside.
- In the same skillet, melt 1 tablespoon butter. Sauté onions for 2 minutes. Add garlic and cook for 30 seconds. Pour in chicken broth and scrape any browned bits from the pan. Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Let simmer until slightly thickened.
- Return the chicken to the skillet. Spoon sauce over the top, cover, and let simmer on low heat for 5–7 minutes until chicken is fully cooked through (165°F internal temperature).
- Plate rice, top with chicken and creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.
Notes
For added flavor, consider using bone-in chicken thighs. Feel free to add your favorite vegetables like spinach or peas to the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American