Creamy Chicken and Rice Dinner (Print Version)
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long-grain rice
→ Vegetables & Aromatics
03 -
1 onion, chopped
04 -
2 cloves garlic, minced
05 -
1 cup mushrooms, sliced
06 -
1 cup broccoli florets
07 -
Fresh parsley for garnish
→ Liquids & Seasonings
08 -
1 cup heavy cream
09 -
1 tablespoon olive oil
10 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then brown for 4-5 minutes per side. Set aside.
03 -
In the same skillet, cook onion and garlic until translucent, about 3 minutes. Add mushrooms and broccoli, cooking for another 5 minutes.
04 -
Add rice to the skillet and cook for 2 minutes to toast slightly. Pour in chicken broth and heavy cream, stirring well.
05 -
Return chicken to the skillet, nestling it into the rice mixture. Bake for 25-30 minutes until chicken is cooked and rice is tender.
06 -
Garnish with fresh parsley before serving.
# Notes:
01 -
Feel free to add other vegetables like bell peppers or peas
02 -
For a richer flavor, use chicken thighs instead of breasts
03 -
Leftovers keep well in the fridge for up to 3 days