Ingredients
Scale
- 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)
- 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 (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using chicken broth for extra flavor. Set aside when done.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Season chicken breasts with paprika, salt, black pepper, and thyme. Place in the skillet with onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove chicken from skillet and set aside. Add heavy cream to the skillet, stirring to combine with remaining ingredients. Bring to a gentle simmer.
- If desired, add frozen peas and cook for another 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it in the creamy sauce. Simmer for an additional 5 minutes to heat chicken and blend flavors.
- Serve creamy smothered chicken over the cooked rice, garnished with parsley if desired.
Notes
For added richness, consider mixing in some cheese, like Parmesan, into the creamy sauce. Fresh herbs can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Non-Vegetarian