Description
A comforting and flavorful bowl featuring tender chicken in a creamy herb sauce, served over fluffy rice and roasted potatoes.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 medium potatoes, diced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
1. Prepare the Crust:
- Cook rice according to package instructions and set aside.
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper, then roast for 20-25 minutes until golden and tender.
- In a skillet over medium heat, cook chicken cubes until browned and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Pour in chicken broth to deglaze, then stir in heavy cream, thyme, and rosemary. Simmer for 5 minutes until slightly thickened.
- Return chicken to the skillet, stir to coat in the sauce, and cook for 2 more minutes. Stir in fresh parsley.
- Assemble bowls by layering rice, roasted potatoes, and creamy herb chicken. Serve warm.
Notes
You can customize the seasonings to taste.