Description
Tender chicken simmered in a rich, creamy sauce, served over seasoned rice for a comforting weeknight dinner.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 cups low-sodium chicken broth (for sauce)
- 1 cup heavy cream or half-and-half
- 1 tablespoon all-purpose flour
- 1 cup sliced mushrooms (optional)
- 1 cup frozen peas (optional)
- 1 tablespoon chopped fresh parsley
- 1 cup long-grain white rice
- 2 cups chicken broth (for rice)
- 1/4 teaspoon salt (for rice)
Instructions
- Rinse rice under cold water until it runs clear. Combine rice, broth, and salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 18 minutes. Remove from heat and let rest 5 minutes.
- Pat chicken dry and season both sides with paprika, salt, pepper, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove and set aside.
- In the same skillet, reduce heat to medium. Add onions and sauté 2–3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Sprinkle in flour and stir for 30 seconds. Slowly whisk in 1 1/2 cups chicken broth, scraping up any browned bits from the pan.
- Pour in heavy cream and stir until smooth. Simmer gently for 3–4 minutes to thicken slightly.
- Stir in mushrooms and peas, if using, and cook 2 minutes until tender.
- Return chicken to the skillet, spooning sauce over the top. Simmer 3–5 minutes on low heat until the chicken is warmed through.
- Spoon rice onto plates, top with chicken and creamy sauce, and garnish with parsley.
Notes
- For an extra flavor boost, stir 1 teaspoon Dijon mustard into the sauce before returning the chicken to the pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American