Description
A cozy skillet meal featuring tender chicken in a creamy bed of rice, perfect for weeknights or casual gatherings.
Ingredients
- 2 chicken breasts (boneless, skinless), salted and peppered
- 1 cup long-grain rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken dry and season both sides with salt and pepper. Chop the onion and mince the garlic. Measure rice and liquids.
- Warm 1–2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken breasts and cook undisturbed until a deep golden crust forms, about 6–7 minutes per side. Remove chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in the rice and toss for 1 minute to coat in oil and aromatics.
- Pour in the chicken broth, scraping up browned bits from the pan. Bring to a gentle simmer, cover, and cook according to your rice type.
- Once rice is cooked, reduce the heat to low. Stir in the heavy cream and heat gently for 1–2 minutes.
- Slice the rested chicken breasts into medallions. Return them to the skillet, nestle into the rice, and warm through for a minute or two.
- Sprinkle chopped parsley over the top and serve immediately.
Notes
For a lighter version, substitute heavy cream with half-and-half or full-fat coconut milk. If using brown rice, increase liquid and cooking time.