Creamy Chicken and Rice
This Creamy Chicken and Rice dish features seared chicken breasts in a rich, velvety sauce served over fluffy rice, making it a perfect comfort meal for any weeknight dinner.
Ingredients
For the Base
- 2 pieces chicken breasts Skinless, boneless
- 1 tablespoon olive oil Any neutral oil can be used
- to taste teaspoon salt Adjust to taste
- to taste teaspoon pepper Adjust to taste
For the Rice
- 1 cup rice Follow package instructions for water and timing
For the Sauce
- 1 cup chicken broth Low-sodium recommended
- 1 cup cream Heavy cream gives the richest sauce
- 1 piece onion, diced Yellow or white onion works well
- 2 cloves garlic, minced Fresh garlic for best flavor
To Serve
- to taste tablespoon parsley, chopped Optional garnish
Instructions
Preparation
- Pat both chicken breasts dry with paper towels and season both sides with salt and pepper.
- Start the rice according to package instructions so it finishes around the same time as the chicken.
Cooking
- Heat a drizzle of olive oil in a pan over medium heat.
- Add the seasoned chicken breasts and cook until browned on both sides, about 3–5 minutes per side. Remove the chicken and set aside.
- In the same pan, add the diced onion and minced garlic. Sauté until the onion softens and becomes translucent, about 3–4 minutes.
- Return the chicken to the pan. Pour in the chicken broth and cream, stirring gently to combine and loosen any browned bits.
- Bring the liquid to a simmer over medium heat.
- Reduce the heat to low, cover the pan, and let it cook for about 20 minutes, ensuring the chicken reaches 165°F (74°C) before removing.
Serving
- Remove the chicken, slice or keep whole, and spoon sauce over the top. Serve over the cooked rice and garnish with parsley if desired.
Notes
This dish is flexible in serving options; pair with plain rice, buttered rice, or even mashed potatoes. It can be doubled or halved easily without changing the method of preparation.