Ingredients
Equipment
Method
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat the olive oil in a large skillet or deep pan over medium-high heat. Add the chicken and sear for about 4–5 minutes per side until golden brown. Remove the chicken from the pan and set it aside.
- In the same pan, melt the butter and add the diced onions. Sauté for about 3 minutes until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any bits stuck to the bottom of the pan. Add the heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir everything together and let the sauce simmer for about 5 minutes. If you want a thicker sauce, mix the cornstarch with a little water and stir it into the sauce.
- Rinse the rice under cold water until the water runs clear. In a separate pot, bring water or chicken broth to a boil, then add the rice. Lower the heat, cover, and let it cook for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let the rice sit, covered, for another 5 minutes before fluffing with a fork.
- Return the seared chicken to the pan, nestling it into the creamy sauce. Reduce the heat to low, cover, and let it simmer for about 10–15 minutes, or until the chicken is fully cooked and tender.
- Spoon a generous portion of rice onto a plate and top it with the smothered chicken. Pour extra creamy sauce over the top and garnish with fresh parsley.
Nutrition
Notes
If you want a little heat, add a pinch of red pepper flakes to the sauce. Leftovers taste good the next day as the flavors combine. You can use half-and-half instead of heavy cream for a lighter sauce.