Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 ½ cups low-sodium chicken broth
- ½ cup heavy cream or half-and-half
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Chop the onion and garlic finely. Pat the chicken dry and season both sides with salt and pepper.
- Heat 1 tablespoon butter in a large deep skillet over medium-high heat. Add chicken pieces and cook about 4 minutes per side until golden brown but not fully cooked. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining tablespoon of butter. Sauté onion until soft and translucent, about 3 minutes.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Slowly pour in chicken broth while stirring to prevent lumps. Add cream and shredded cheddar cheese if using. Stir until sauce thickens and cheese melts.
- Stir in rice and nestle the seared chicken pieces into the sauce.
- Cover the pan with a lid, reduce heat to low, and simmer gently for about 20 minutes until the rice is tender and the chicken is cooked through (165°F internal temperature).
- Remove from heat and let sit covered for 5 minutes before serving.
- Garnish with chopped fresh parsley and serve warm.
Notes
- Use low heat while simmering to prevent the rice from burning.
- Keep the pan tightly covered to trap steam for properly cooked rice.
- For an extra creamy sauce, stir in cream cheese or sour cream at the end.
- If the sauce becomes too thick, add a splash of broth or cream.
- Vegetables like bell peppers or mushrooms can be sautéed with the onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American