Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add onion to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in rice and cook for 1 minute, stirring constantly. Pour in chicken broth, thyme, salt, and pepper. Bring to a boil.
- Step 4: Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed.
- Step 5: Stir in heavy cream and cook for another 2-3 minutes, until heated through and sauce has slightly thickened. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth if needed to restore creaminess.
- Serve this comforting dish with a side of crusty bread to soak up the delicious creamy sauce.
- For extra flavor depth, lightly brown the chicken pieces in a little extra olive oil before adding the onions, achieving a richer, more satisfying taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American