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Creamy Chicken and Rice

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A comforting single-skillet meal featuring juicy seared chicken and tender long-grain rice cooked in a creamy broth.

Ingredients

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  • 4 chicken breasts
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup long-grain white rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup frozen peas (optional)
  • Chopped parsley for garnish (optional)

Instructions

  1. Heat a large skillet over medium heat and add the olive oil.
  2. Season the chicken breasts on both sides with salt and pepper.
  3. Add the chicken to the skillet and cook until well browned and cooked through, about 6 to 7 minutes per side.
  4. Remove the chicken and set aside.
  5. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 3 to 4 minutes.
  6. Stir in the rice and cook for 1 to 2 minutes.
  7. Pour in the chicken broth and heavy cream; stir to combine.
  8. Increase heat briefly to bring the mixture to a boil.
  9. Reduce heat to low, cover, and simmer for 15 to 20 minutes until rice is tender.
  10. Return the cooked chicken to the skillet and nestle it into the rice; add peas if using.
  11. Heat through for 2 to 3 minutes.
  12. Taste and adjust seasoning before serving.

Notes

Use boneless, skinless chicken for even cooking. For a lighter option, substitute half-and-half for the heavy cream.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-chicken-and-rice-recipe/