Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Sauce and Rice:
- 1 tablespoon butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup uncooked long-grain white rice (e.g., basmati or jasmine)
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 cup grated parmesan cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon oregano
Garnish:
- Fresh parsley or green onions, chopped
Instructions
1. Prepare the Chicken:
- Season the chicken breasts on both sides with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add olive oil and sear the chicken for 3-4 minutes per side, until golden. Remove the chicken and set aside.
2. Sauté the Vegetables:
- In the same pan, melt the butter. Add the diced onion, garlic, and mushrooms (if using). Cook for 3-5 minutes, stirring often, until the onions are soft and fragrant.
3. Add the Rice and Liquid:
- Stir in the uncooked rice, chicken broth, heavy cream, thyme, and oregano. Bring the mixture to a gentle simmer.
4. Combine and Bake:
- Nestle the seared chicken breasts back into the pan, ensuring they are partially submerged in the liquid. Cover the skillet with a lid or foil.
- Transfer the skillet to a preheated oven at 375°F and bake for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
5. Finish with Parmesan:
- Carefully remove the pan from the oven. Stir in the grated parmesan cheese until the sauce becomes creamy and the cheese is melted.
6. Serve and Enjoy:
- Garnish with fresh parsley or green onions. Serve hot and enjoy the creamy goodness!
Notes
Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
