Description
A rich, creamy dish combining seared chicken and white rice with a velvety dairy sauce. The golden crust on the chicken and aromatic garlic-onion base create robust umami and creamy sweetness for a hearty weeknight meal.
Ingredients
Boneless chicken breasts/thighs (1 lb), cubed
White rice (1 cup), long-grain preferred
Heavy cream (1 cup), sub with coconut milk
Chicken broth (1 cup), low-sodium option
Unsalted butter (2 tbsp), 1/2 tbsp salted if used
Onion (1 small), finely chopped
Garlic (2 cloves), minced
All-purpose flour (2 tbsp), for thickening
Paprika (1 tsp), can double
Italian herbs (1 tsp), marjoram/oregano work
Salt/Pepper, to taste
Parsley, garnish
Instructions
Dust chicken cubes with paprika, salt, and pepper. Let rest 5 minutes.
Heat 1 tbsp butter in a skillet over medium-high heat. Cook chicken 3-4 min per side until golden. Transfer to a plate.
Add remaining 1 tbsp butter to skillet. Cook onions 5 min until tender. Stir in garlic for 1 minute.
Sprinkle flour over onions and garlic. Cook 2 min to remove raw flour taste.
Whisk in chicken broth and heavy cream. Reduce heat to medium. Simmer 2-3 min until sauce thickens.
Return chicken to skillet. Add rice and simmer until heated through. Adjust seasoning.
Garnish with parsley before serving.
Notes
Use long-grain rice for firm texture.
Let sauce thicken slowly over low heat for best flavor.
Coconut milk substitution adds plant-based creaminess.
Double the paprika for deeper flavor.
- Prep Time: 15
- Cook Time: 35
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American