Description
A creamy and comforting chicken and rice dish perfect for busy weeknights.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned, about 5-6 minutes. Remove and set aside.
- In the same skillet, add chopped onion and garlic. Sauté until softened, about 3 minutes.
- Stir in rice, thyme, paprika, salt, and pepper. Cook for 1-2 minutes until rice is lightly toasted.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
- Return the cooked chicken to the skillet. Stir in heavy cream and Parmesan cheese. Cook for another 2-3 minutes until creamy and heated through.
- Serve warm, garnished with extra Parmesan if desired.
Notes
You can customize the seasonings to taste.