Creamy Chicken and Rice (Printable Version)
Comforting chicken, tender rice, and veggies cooked in a creamy sauce. A simple and satisfying one-pan option for busy evenings.
# What You'll Need:
→ Main Components
01 -
1 cup long-grain rice
02 -
4 chicken breasts, skinless and boneless
→ Vegetables & Aromatics
03 -
1 cup chopped mushrooms
04 -
2 garlic cloves, finely chopped
05 -
1 onion, diced
06 -
A handful of broccoli florets
07 -
Parsley leaves for topping
→ Liquids & Seasonings
08 -
1 tablespoon of olive oil
09 -
1 cup of heavy cream
10 -
Salt and pepper, as needed
# Steps to Follow:
01 -
Turn on your oven and set it to 350°F (175°C).
02 -
Warm up some olive oil in a big skillet on medium heat. Sprinkle salt and pepper on the chicken, then let it cook for about 4-5 minutes each side. Take the chicken out when done.
03 -
Using the same pan, sauté the onion with garlic for a few minutes until soft. Toss in the broccoli and mushrooms, cooking together for 5 minutes.
04 -
Mix the rice into the skillet and let it lightly toast for 2 minutes. Add heavy cream and chicken broth, stirring it all together.
05 -
Place the chicken back in the skillet, nestling it into the rice mixture. Put the skillet in the oven and bake for 25-30 minutes until the chicken's cooked through and the rice is soft.
06 -
Right before serving, scatter some parsley on top for freshness.
# Additional Notes:
01 -
Swap veggies like broccoli with bell peppers or peas if you want.
02 -
Consider using chicken thighs for a juicier taste.
03 -
Store leftovers in the fridge for up to 3 days.