Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 cup of frozen peas
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat, season chicken with salt and pepper, and sauté for 5-7 minutes on each side until golden brown. Remove chicken and set aside.
- Add chopped onions to the skillet and sauté for 3 minutes until translucent, then add minced garlic and cook for another minute.
- Stir in rice, pour in chicken broth, bring to a boil, reduce heat, return chicken to skillet, cover, and simmer for 20 minutes.
- Remove the lid, add heavy cream and frozen peas, stir gently, and cook for an additional 5 minutes.
- Garnish with fresh parsley and serve.
Notes
- Feel free to substitute ingredients based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free