Easy Creamy Chicken and Rice Skillet
A comforting one-skillet dish with succulent chicken simmered in a rich, creamy sauce that perfectly coats fluffy rice, delivering delightful flavors.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth choose Halal-friendly options
- 1 cup heavy cream
- 1 cup frozen peas (or fresh, if available)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil (or any Halal-friendly cooking oil)
- Salt and black pepper, to taste
- 1 teaspoon dried thyme (optional)
- 1/2 cup grated parmesan cheese (optional, for extra creaminess)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Start by cutting the chicken into bite-sized pieces and chopping the onion and garlic.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and black pepper. Cook for about 5-7 minutes or until the chicken is no longer pink. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and sauté until translucent, around 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Pour in the rinsed rice and stir to combine. Then add the chicken broth and bring it to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is cooked and has absorbed the liquid.
- Uncover the skillet, and stir in the heavy cream, frozen peas, cooked chicken, and thyme. Let everything cook for an additional 2-3 minutes until heated through.
- If desired, stir in the grated parmesan cheese for an extra creamy texture. Adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
To elevate your dish, consider adding flavorful toppings like fresh parsley or shredded cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat on medium heat, adding a splash of broth or cream to keep it moist.