Description
A comforting one-bowl meal featuring tender chicken and rice in a creamy sauce, topped with sautéed peppers, and served with crispy garlic bread.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 slices crusty bread
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken cubes and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté onion and bell peppers until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Stir in rice, paprika, thyme, salt, and pepper. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
- Return chicken to the skillet. Stir in heavy cream and simmer for 5 minutes until the sauce thickens slightly.
- While the rice cooks, preheat oven to 400°F (200°C). Mix melted butter and garlic powder, brush onto bread slices, and bake for 5-7 minutes until golden and crispy.
- Serve the creamy chicken rice in bowls, topped with garlic bread and garnished with fresh parsley.
Notes
You can customize the seasonings to taste.