Creamy Chicken and Rice

Velvety Creamy Chicken and Rice Comfort Bowl

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 pound boneless skinless chicken breasts, diced

Salt and pepper, to taste

1 small onion, finely diced

2 cloves garlic, minced

1 cup long-grain white rice

2 1/2 cups chicken broth

1 cup heavy cream

1 cup frozen peas and carrots

1/2 cup grated Parmesan cheese

1/4 teaspoon paprika

2 tablespoons chopped fresh parsley

Directions:

In a large skillet over medium heat, melt butter with olive oil.

Season diced chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.

In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.

Stir in the rice, coating it in the butter and oil, and cook for 1-2 minutes to lightly toast.

Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until the rice is tender and broth is absorbed.

Stir in the heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook another 5 minutes until creamy and heated through.

Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 545 kcal | Servings: 4 servings

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