Description
A comforting one-skillet meal featuring seasoned chicken and creamy rice cooked together for a satisfying weeknight dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1 1/4 lb total)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (or butter for a richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice (not instant)
- 1 cup hot chicken broth
- 1 cup heavy cream
Instructions
- Season both sides of the chicken breasts with salt and black pepper.
- Heat olive oil (or butter) in a large skillet over medium heat until shimmering.
- Add the chicken to the skillet and cook until golden and cooked through, about 6–7 minutes per side. Transfer to a plate and tent with foil to rest.
- In the same skillet, add the chopped onion and sauté until softened, about 3–4 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in rice and cook for 1–2 minutes, coating each grain in pan juices.
- Pour in hot chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
- Stir in heavy cream and return the chicken to the skillet. Simmer gently for 2–3 minutes to heat through and thicken the sauce.
- Taste and adjust seasoning, then serve warm.
Notes
For lower fat, substitute half-and-half or whole milk with cornstarch instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American