Description
A creamy and comforting chicken and rice dish perfect for busy weeknights.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
- Add minced garlic, thyme, and paprika. Stir for 30 seconds until fragrant.
- Add chicken breasts to the skillet and cook for 5-6 minutes per side until browned. Remove and set aside.
- In the same skillet, add rice and chicken broth. Bring to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes, then stir in heavy cream. Return chicken to the skillet, cover, and cook for another 5-10 minutes until rice is tender and chicken is cooked through.
- Season with salt and pepper to taste before serving.
Notes
You can customize the seasonings to taste.