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Description
Chicken and rice smothered in a creamy sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked rice
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Add onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in flour until smooth. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in heavy cream and season with salt and pepper to taste.
- Add cooked rice to the skillet and stir to combine.
- Place chicken breasts on top of the rice and sauce. Cover and simmer for 5 minutes, or until chicken is heated through.
- Garnish with fresh parsley and serve.
Notes
- Serve immediately.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg