Description
A quick and comforting one-pan meal featuring tender chicken, colorful bell peppers, and a rich, creamy sauce served over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 cups cooked white rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and paprika, then add to the skillet. Cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- In the same skillet, add onion and bell peppers. Sauté for 5-6 minutes until softened. Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes.
- Reduce heat to medium-low. Stir in heavy cream, Parmesan cheese, and dried thyme. Return the cooked chicken to the skillet and simmer for 3-4 minutes until the sauce thickens slightly.
- Serve the creamy chicken and pepper mixture over fluffy rice. Garnish with fresh parsley and additional Parmesan if desired.
Notes
You can customize the seasonings to taste.