Description
Creamy, tender chicken smothered in velvety sauce over fluffy rice? This recipe has weeknight dinner champion written all over it, and it’s ready in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs.)
- 2 cups long-grain white rice, uncooked
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and half the paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove 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 minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onion-garlic mixture and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in chicken broth, scraping up browned bits from the bottom of the pan. Add dried thyme, remaining paprika, and season with salt and pepper.
- Bring mixture to a simmer until slightly thickened, then pour in heavy cream and stir to combine.
- Return chicken to the skillet, nestling pieces into the sauce. Cover and simmer on low for 15-20 minutes until chicken reaches 165°F internal temperature.
- While chicken cooks, prepare rice according to package directions.
- Serve chicken over rice, generously spooning sauce over everything. Garnish with fresh parsley.