Creamy Chicken and Rice
A comforting and forgiving one-pan recipe featuring chicken and rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (Pound them slightly if very thick for even cooking. Bone-in chicken can be used, add 10 mins to simmer.)
- 1 cup long-grain white rice (For creamier results, try short-grain or Arborio, reduce liquid by 1/4 cup.)
- 2 cups chicken broth (Use low-sodium for better control over salt levels.)
- 1 cup heavy cream (For a lighter version, use half-and-half with a tablespoon of flour to thicken.)
- 1 tablespoon butter (Use unsalted for precise seasoning.)
- 1 piece onion, chopped (Yellow onion provides sweetness.)
- 2 cloves garlic, minced (Add after onion softens to avoid bitterness.)
- to taste salt and pepper (Season in layers, adjusting at the end.)
- for garnish Fresh parsley (Add just before serving for brightness.)
Instructions
Preparation
- In a large skillet over medium heat, melt the butter and sauté the onion and garlic until fragrant.
- Add the chicken breasts to the skillet, season with salt and pepper, and cook until browned on both sides.
- Remove the chicken and set aside.
- In the same skillet, add the rice and stir for a minute, then pour in the chicken broth and bring to a boil.
- Reduce the heat to low, add the heavy cream, and return the chicken to the skillet.
- Cover and simmer for about 20 minutes, or until the rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
- If the rice is firm, add 1/4 cup warm broth and cook for another 5 minutes.
- If sauce is too thin, remove chicken and boil sauce uncovered for a minute.
Notes
To store leftovers, cool to room temperature within 2 hours and store in an airtight container for up to 3 days. Reheat on the stove or microwave with added liquid. Can freeze for up to 2 months.