Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup long-grain white rice
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 8 oz sliced mushrooms (optional but recommended)
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and fresh cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Step 1: Preparation
Start by seasoning the chicken breasts generously on both sides with salt, pepper, and smoked paprika. While the chicken rests, rinse the rice under cold water until the water runs clear to remove excess starch. Measure out your chicken broth and cream so they are ready to go. Mince the garlic and dice the onion finely to ensure they melt into the sauce perfectly during the cooking process. - Step 2: Cooking
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through; remove and set aside. In the same skillet, melt the butter and add the onions and mushrooms. Sauté until softened, then stir in the garlic and thyme for 60 seconds. Sprinkle the flour over the vegetables and whisk for 2 minutes to cook out the raw flour taste. Gradually pour in 1 cup of the chicken broth and the heavy cream, whisking constantly until the sauce thickens into a creamy gravy. In a separate pot, simmer the rice in the remaining 1 cup of broth and a splash of water until tender and fluffy. - Step 3: Plating
Once the rice is cooked, fluff it with a fork and divide it among four plates or wide bowls. Place one seared chicken breast on top of each rice portion. Generously ladle the creamy mushroom gravy over the chicken, allowing it to “smother” the meat and pool into the rice. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve immediately while the sauce is piping hot.
- Cook Time: 45 minutes