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/non-dairy substitute)
- 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 (fresh or dried, for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. Cook rice according to package instructions using chicken broth instead of water for extra flavor. Set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Season chicken breasts with paprika, salt, pepper, and thyme. Add to skillet and cook 5–6 minutes per side until golden brown and internal temp reaches 165°F.
- Remove chicken and set aside. Lower heat, add heavy cream, and stir to combine. Bring to a gentle simmer.
- If desired, stir in frozen peas and cook 2–3 minutes until heated through.
- Return chicken to skillet, nestling into the creamy sauce. Simmer 5 minutes to blend flavors.
- Serve chicken over cooked rice, garnished with parsley if desired.
Notes
- Add mushrooms or bell peppers when sautéing onions for extra flavor.
- This dish can be made ahead and reheated—perfect for meal prep.
- Substitute heavy cream with half-and-half or non-dairy option for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American