Creamy Garlic Chicken and Rice Skillet
Ingredients
- 1½ poundschicken breast
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- ·yellow onion
- ·garlic
- 3 tablespoonsbutter
- ½ cupheavy cream
- 1 tablespoonDijon mustard
- ·thyme (fresh or dried)
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear 4 minutes per side until golden (they won't be fully cooked). Transfer to a plate.
- 02
Add remaining 2 tablespoons butter to the skillet. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
- 03
Add rice and stir for 2 minutes until lightly toasted and coated with butter.
- 04
Pour in chicken broth and bring to a simmer. Stir in mustard and thyme. Return chicken to the skillet, nestling it into the rice.
- 05
Cover and reduce heat to medium-low. Simmer 18 to 20 minutes until rice is tender and chicken reaches 165°F internally.
- 06
Remove from heat. Stir in cream, then taste and adjust salt and pepper. Let rest 2 minutes before serving.
Spice Tips
For warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne after adding the cream. Fresh tarragon or chives scattered on top add brightness. A squeeze of lemon juice at the end lifts the whole dish.
Swap the heavy cream for milk or a splash of sour cream thinned with water for a lighter version. Leftovers keep 3 days refrigerated and reheat gently on the stovetop with a splash of broth.