Creamy Chicken and Rice
This Creamy Chicken and Rice recipe combines tender pan-seared chicken with a silky sauce and fluffy rice, perfect for a comforting weeknight dinner.
Ingredients
Main ingredients
- 2 pieces chicken breasts (about 1 to 1¼ lb total) Boneless, skinless works best for quick cooking.
- 1 cup long-grain white rice Simple to prepare; see variations for other grains.
- 1 cup chicken broth Low-sodium recommended; vegetable broth can be used as an alternative.
- 1 cup heavy cream Can swap half-and-half for a lighter finish.
- 1 tablespoon olive oil
- 1 piece onion, chopped Yellow or white onion can be used.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Season the chicken breasts on both sides with salt and pepper. Push the onion and garlic to the pan edges and add the chicken.
- Cook until nicely browned on the first side, about 4–5 minutes. Flip and brown the second side for another 4 minutes.
- Pour in 1 cup of chicken broth and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.
- Cover the skillet and reduce heat to low. Simmer until chicken is cooked through, about 15–20 minutes.
- Remove chicken to a plate and tent loosely with foil to rest. Increase heat to medium-low, and stir in 1 cup of heavy cream.
- Simmer the sauce until it thickens slightly, about 3–5 minutes. Taste and adjust salt and pepper.
- Cook rice according to package instructions while chicken simmers.
- Slice or serve the whole chicken breasts over rice. Spoon the creamy sauce over the top and garnish with chopped parsley.
Notes
Serve the chicken placed directly on a bed of rice, and maybe pair it with a simple green salad or roasted vegetables for balance. Leftovers can be stored in an airtight container for up to 3–4 days.