creamy chicken and rice comfort bowl

 

 

 

 

 

 

 

 

 

 

Ingredients:

– 2 tbsp butter
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breast, diced
– Salt and pepper, to taste
– 1 small onion, finely chopped
– 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
– Fresh parsley, chopped (for garnish)

 

Directions:

1. In a large skillet, melt butter with olive oil over medium heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (5-7 minutes). Set aside.

2. Sauté onion and garlic in the same skillet until fragrant and softened (2-3 minutes).

3. Add rice to the skillet, coating it in butter and oil. Cook for 1-2 minutes to lightly toast.

4. Pour in chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes or until rice is tender and broth is absorbed.

5. Stir in heavy cream, cooked chicken, peas and carrots, Parmesan cheese, and paprika. Cook for an additional 5 minutes or until creamy and heated through.

6. Garnish with chopped parsley and serve.

Nutrition: 545 kcal per serving

This version maintains the original recipe’s structure while making some minor adjustments for better readability and emphasis on key details. Let me know if you have any requests for further changes!