Description
A warm and comforting bowl of creamy chicken and rice, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts, season with salt and pepper, and sauté for 4-5 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the rice and continue cooking for another minute to toast it slightly.
- Gradually add the chicken broth, scraping the bottom of the skillet to combine all those delicious bits. Bring to a gentle boil.
- Nestle the chicken back into the skillet, cover, and reduce the heat to low. Let it simmer for 15 minutes, or until the rice absorbs the broth and becomes tender.
- Remove the lid, stir in the heavy cream and frozen peas. Cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
Use Greek yogurt for a lighter version or quinoa instead of rice for healthier options. Store leftovers in an airtight container for up to three days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken, rice, creamy, comfort food, family recipe