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CREAMY RED CHICKEN AND RICE

Creamy Chicken and Rice

This easy one-pan dinner features juicy chicken in a rich, creamy sauce, all cooked with fluffy rice. It's a comforting and quick meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
  • 1 cup rice  Uncooked.
  • 2 cups chicken broth
  • 1 cup heavy cream  Can be substituted with half-and-half or a non-dairy product.
  • 1 medium onion  Diced.
  • 3 cloves garlic  Minced.
  • 1 cup frozen peas  Optional.
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon parsley  Fresh or dried for garnish.

Equipment

  • 1 large skillet
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cooked rice pot
  • 1 cutting board
  • 1 knife

Method
 

  1. Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using the chicken broth instead of water for extra flavor. Set aside when done.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  3. Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
  4. Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
  5. Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients. Bring to a gentle simmer.
  6. If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
  7. Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes to heat the chicken and blend the flavors.
  8. Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.

Notes

For added flavor, you can include mushrooms or bell peppers when sautéing the onions.
 
This dish can be made ahead of time and reheated, making it a great option for meal prep.
 
Feel free to substitute the heavy cream with half-and-half or a non-dairy product for a lighter option.