Description
A comforting dish featuring tender chicken in a velvety cream sauce served over fluffy rice, perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
Instructions
- Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Add butter, sauté onions until translucent, then add garlic and stir for another 30 seconds.
- Pour in chicken broth, deglaze the pan, then stir in heavy cream, thyme, parsley, salt, and pepper.
- Simmer for about 5 minutes, adding cornstarch if desired.
- Rinse rice under cold water, then cook in boiling broth or water for 15 minutes, allowing to steam for 5 more minutes.
- Return chicken to the pan, cover, and simmer for 10-15 minutes until cooked through.
- Serve chicken over rice with sauce ladled over the top.
Notes
For a thicker sauce, whisk cornstarch into the simmering sauce. Leftovers taste even better after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American