Creamy Chicken and Rice
A comforting and rich dish that combines tender chicken pieces with creamy sauce and rice, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Opt for high-quality, fresh chicken for the best flavor.
- 1 cup long-grain white rice Rinse under cold water before use to remove excess starch.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream For a lighter version, replace half with low-fat milk or Greek yogurt.
- 1 cup frozen peas (or fresh if you prefer) Add just before serving.
- 2 tablespoons olive oil
- 1 tablespoon butter Can replace with oil for a dairy-free option.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley for garnish chopped Adds a burst of freshness.
Instructions
Preparation
- Season the chicken pieces with salt and pepper.
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the chopped onion and cook for about 3-4 minutes until it begins to soften.
- Add the minced garlic and cook for an additional minute, stirring frequently.
Cooking
- Increase the heat to medium-high and add the seasoned chicken pieces to the pan. Cook for about 5-7 minutes until browned and cooked through.
- Stir in the rice, ensuring it's well-coated with the oils and juices.
- Add the chicken broth, heavy cream, thyme, and rosemary to the skillet. Stir to combine and season with additional salt and pepper if desired.
- Bring to a gentle boil then reduce the heat to low. Cover and let simmer for 18-20 minutes until the rice is tender.
- Just before serving, stir in the frozen peas and allow to heat through for 2-3 minutes.
Serving
- Garnish with freshly chopped parsley before serving.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. To reheat, add a splash of broth or water if needed. Options for variations include adding more vegetables or different protein sources.