Description
A comforting one-pan meal featuring tender chicken in a creamy, spiced sauce, served alongside fluffy rice and crispy herb-roasted potatoes.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 4 medium potatoes, cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cubed potatoes with 1 tablespoon olive oil, dried thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Season chicken breasts with paprika, cumin, turmeric, salt, and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until browned, then remove and set aside.
- In the same skillet, sauté onion and garlic until softened. Add rice and stir to coat. Pour in chicken broth and bring to a simmer. Return chicken to the skillet, nestling it into the rice.
- Reduce heat to low, cover, and cook for 20 minutes until rice is tender and liquid is absorbed. Stir in heavy cream and cook for an additional 5 minutes until sauce is creamy. Serve chicken and rice with roasted potatoes, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.