Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 4 cloves garlic (minced)
- 1 cup uncooked long-grain white rice
- 2.5 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley (chopped, for garnish (optional))
Instructions
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken pieces with about half the salt and pepper.
- Add the chicken to the hot skillet. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set it aside.
- Lower the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!
- Add the uncooked rice to the skillet. Stir it around for about a minute, toasting it lightly.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Return the browned chicken (and any accumulated juices) to the skillet. Sprinkle with the remaining salt and pepper.
- Stir in the heavy cream and the butter. Make sure the butter is fully melted and combined.
- Bring the mixture back to a gentle simmer. Cover the skillet tightly with a lid or foil.
- Reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat. Let it rest, covered, for about 5 minutes.
- Fluff the rice gently with a fork. Garnish with fresh parsley if desired. Serve immediately.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Calories: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 35g