Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1.5 lbs), cut into 1-inch pieces
- 1 cup long-grain white rice
- 2 cups chicken broth, divided
- 1/2 cup heavy cream
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the rice. In a medium saucepan, combine the 1 cup of rice with 1.5 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender. Keep covered off the heat.
- Step 2: Brown the chicken. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
- Step 3: Build the creamy sauce. In the same skillet, add the chopped onion and cook for 3-5 minutes until softened. Add the minced garlic and dried thyme, cooking for another minute until fragrant. Pour in the remaining 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
- Step 4: Finish the sauce and combine. Reduce the heat to low, then stir in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to slightly thicken. Return the cooked chicken to the skillet, stirring to coat completely in the creamy sauce. Taste and adjust seasoning as needed.
- Step 5: Serve immediately. Serve the creamy chicken generously over portions of the comforting rice. Garnish with fresh parsley if desired.
Notes
- Any delightful leftovers can be stored together in an airtight container in the refrigerator for up to 3 days, perfect for a quick lunch later.
- For best results, gently reheat the chicken and sauce on the stovetop over low heat, adding a tiny splash of milk or broth to revive its creamy texture; microwave the rice separately or alongside until piping hot.
- Elevate this comforting meal by serving it alongside a fresh green salad with a light vinaigrette or some steamed asparagus to add a pop of color and freshness.
- For an extra layer of flavor in your sauce, really let the chicken brown nicely in Step 2; those flavorful browned bits, or 'fond,' will deglaze beautifully with the broth, enriching your sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 720
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Protein: 3g