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The Creamy Chicken and Melting Rice

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A simple, warm dish featuring tender chicken in a light cream sauce paired with fluffy rice.

Ingredients

Scale
  • 500 g chicken breast, cut into pieces (about 2–3 cm)
  • 200 g long rice (or basmati)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250 ml hot chicken broth
  • 200 ml cream
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp paprika
  • 1 tsp flour (optional, for thickening the sauce)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the rice according to package instructions. Drain and keep warm.
  2. In a large skillet over medium heat, heat the oil and butter. Add the chopped onion and garlic. Sauté for 2-3 minutes until translucent.
  3. Add the chicken pieces, season with salt, pepper, and sprinkle with paprika. Mix and brown on all sides for about 5 minutes.
  4. If desired, sprinkle in the flour and mix. Pour in the hot chicken broth. Bring to a boil, then let simmer gently for 5 minutes.
  5. Stir in the cream. Gently mix and let thicken over low heat for 3-5 minutes (avoid boiling).
  6. Carefully return the chicken pieces to the sauce and heat for 2 minutes. Taste and adjust seasoning with salt and pepper.
  7. Serve the hot rice on plates, spoon the chicken and sauce over the rice, and garnish with freshly chopped parsley.

Notes

For creaminess, use warm broth and avoid boiling the cream. Rinse rice before cooking to prevent sticking.

Nutrition

Find it online: https://voxrecipes.com/creamy-chicken-and-melting-rice/