Description
Juicy chicken smothered in velvety sauce over fluffy rice? This comfort food classic is ready in 30 minutes but tastes like you spent all day in the kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional but recommended)
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese, freshly grated
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 cups white rice, cooked according to package directions
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add butter to the same skillet. Add diced onions and cook for 3-4 minutes until softened. Add garlic and mushrooms and cook for 2 more minutes.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking continuously. Add thyme and rosemary, bring to a simmer and cook for 5 minutes.
- Add heavy cream and simmer for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted.
- Return chicken to the skillet, nestling it into the sauce. Cover and simmer on low for 7-10 minutes until chicken reaches 165°F internal temperature.
- Serve chicken over cooked rice, spoon plenty of sauce over both, and garnish with fresh parsley.