Description
A creamy, comforting one-pan chicken and rice dish that’s quick to make and packed with flavor, perfect for weeknight dinners.
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 richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup hot chicken broth
- 1 cup heavy cream
Instructions
- Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the hot skillet and cook until golden and cooked through, about 6–7 minutes per side. Transfer to a plate to rest.
- In the same skillet, add the chopped onion. Sauté until softened, about 3–4 minutes. Add the minced garlic and cook until fragrant.
- Stir in the rice and cook 1–2 minutes, ensuring each grain is coated in the pan juices.
- Pour in the hot chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed.
- When the rice is tender, stir in the heavy cream. Return the cooked chicken to the skillet and let simmer gently for 2–3 minutes to heat through.
- Serve warm, spooning extra sauce over the chicken and rice.
Notes
For a lighter dish, replace heavy cream with half-and-half or use coconut milk for a dairy-free option. Pat the chicken dry before cooking for better browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American