Indulge in this irresistible creamy smothered chicken rice recipe delight perfect for weeknight dinners Creamy flavorful and easy to make
Ingredients
Scale
4 boneless, skinless chicken breasts
1 cup white rice (or brown rice for added fiber)
2 cups chicken broth (low-sodium recommended)
1 cup heavy cream (can substitute with coconut milk for a lighter option)
1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas and carrots (or your choice of mixed vegetables)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and paprika. Sear the chicken for about 5-7 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.
Add the rice to the skillet, stirring it to coat with the onion and garlic mixture. Pour in the chicken broth and bring to a boil.
Once the broth is boiling, reduce the heat to a low simmer. Return the seared chicken breasts to the skillet, cover, and cook for about 18-20 minutes until the rice is tender and the chicken is cooked through.
After the chicken is cooked, stir in the heavy cream and frozen peas and carrots. Cook for an additional 5 minutes until everything is heated through.
