Heavy Cream Chicken and Rice
A one pot dinner of browned chicken, tender rice, and peas in a silky cream sauce.
Equipment
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts diced
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 cup long grain white rice uncooked
- 2 cup low sodium chicken broth
- ¾ cup heavy cream
- 1 cup frozen peas
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Heat the oil in a large deep pot over medium heat. Brown the diced chicken and onion.
- Stir in the garlic until fragrant, then add the rice and stir for about a minute.
- Pour in the broth, scrape up the browned bits, and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the cream and peas and cook uncovered for about 5 minutes until hot and creamy.
- Season with salt and pepper and serve garnished with parsley.
Notes
Refrigerate leftovers promptly and eat within 3 to 4 days. Reheat to 165 degrees F with a splash of broth or milk, since the rice absorbs liquid as it sits. Nutrition is an estimate.