Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1.5 cups Uncooked long-grain white rice
- 2 tablespoons Unsalted butter
- 1/2 cup Diced yellow onion
- 2 cloves Garlic (minced)
- 1 cup Chicken broth (low sodium)
- 1/2 cup Heavy cream
- 1 teaspoon Italian seasoning (plus salt and pepper to taste)
Instructions
- Step 1: Prepare the rice according to package instructions. Meanwhile, season the chicken pieces generously with salt and pepper. Melt the butter in a large skillet over medium-high heat and sear the chicken until browned on all sides and mostly cooked through (about 5-7 minutes). Remove the chicken from the pan and set it aside.
- Step 2: Reduce the heat to medium. Add the diced onion to the skillet and sauté for 3 minutes until softened. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until the spices are fragrant.
- Step 3: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan to incorporate flavor (deglazing). Bring the liquid to a simmer and allow it to cook for about 5 minutes, reducing the volume slightly.
- Step 4: Stir in the heavy cream and allow the sauce to bubble gently. Return the cooked chicken pieces to the skillet. Reduce the heat to low and let the mixture simmer for 3-5 minutes, allowing the sauce to thicken to your desired consistency and ensuring the chicken is fully cooked (internal temperature 165°F).
- Step 5: Taste the creamy chicken mixture and adjust seasoning with additional salt and pepper if necessary. Serve the creamy chicken immediately spooned over the hot, cooked white rice.
Notes
- Store leftover creamy chicken mixture separately from the cooked rice in airtight containers; the rice will absorb the sauce if combined, becoming mushy.
- To reheat the creamy chicken, use a low temperature on the stovetop or microwave, adding a splash of milk or extra broth to revive the sauce and maintain its silky texture.
- Offset the richness of the cream sauce by garnishing generously with fresh parsley or serving alongside a simple lemon-dressed side salad.
- Do not skip the deglazing step; those browned bits left after searing the chicken are pure flavor—ensure you scrape them all up when adding the broth to build a rich base for the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American