Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream (or substitute with half-and-half for a lighter version)
- 2 cups cooked rice (white or brown)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme
- 1/2 cup grated Parmesan cheese
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onions and cook until they become translucent, about 3 minutes. Stir in the garlic and cook for an additional minute.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes.
- Reduce the heat to low and slowly stir in the heavy cream, allowing it to blend with the broth.
- Add the thyme and cooked rice to the skillet, stirring until well combined.
- Return the chicken to the skillet, nestling it into the rice mixture. Sprinkle the Parmesan cheese on top.
- Cover the skillet and let it simmer on low heat for about 10 minutes, or until the chicken is cooked through and the flavors meld together beautifully.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International