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Creamy Chicken and Rice

This was such a wonderful way to make chicken and rice. It's so versatile. You can add different ingredients to create many flavor combinations.
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10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, 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 tsp paprika
  • 2 tbsp chopped fresh parsley

Method
 

  1. In a large skillet over medium heat, melt butter with olive oil.
  2. Season diced chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
  4. Stir in the rice, coating it in the butter and oil, and cook for 1-2 minutes until lightly toasted.
  5. Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Simmer for 18-20 minutes until the rice is tender and the broth is absorbed.
  6. Stir in heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook another 5 minutes until creamy and heated through.
  7. Garnish with fresh parsley before serving.