Description
Tender chicken smothered in a rich, creamy gravy served over fluffy rice—an easy one‑pan dinner that’s warm, hearty, and utterly comforting.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 2 cups cooked long‑grain white rice (or jasmine/basmati)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream or half‑and‑half
- 1/2 cup cream of chicken soup (optional for richness)
- 2 tbsp olive oil or butter
- 1/2 tsp paprika
- 1/4 tsp dried thyme or parsley
- Salt and black pepper, to taste
- Optional: 1 cup sliced mushrooms, peas, or fresh spinach
Instructions
- Season the chicken with salt, pepper, paprika, and thyme.
- Heat olive oil or butter in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and mostly cooked through, then remove and set aside.
- In the same pan, sauté onion until softened, about 3 minutes. Add garlic and cook 30 seconds more.
- Pour in chicken broth, heavy cream (and cream of chicken soup if using), scraping up any browned bits from the bottom of the pan.
- Bring the sauce to a simmer, return the chicken to the skillet, and cook gently for 10–12 minutes, or until chicken is fully cooked and sauce thickens.
- If using mushrooms, peas, or spinach, stir them in during the last few minutes of cooking.
- Serve chicken and creamy sauce over cooked rice. Garnish with fresh parsley if desired.
Notes
- Use rotisserie chicken for a shortcut—add shredded chicken to finish in the sauce.
- Substitute brown rice or cauliflower rice as a base.
- For a lighter version, use half‑and‑half and omit the condensed soup; stir in Greek yogurt at the end for creaminess.
- Add Cajun seasoning and bell peppers for a spicier, flavorful twist.
Nutrition
- Serving Size: 1 chicken portion with sauce and rice
- Calories: 520
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg
