Description
Tender chicken breasts seasoned with warm spices, seared to perfection, and served in a creamy bell pepper sauce over fluffy rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Season chicken breasts with paprika, cumin, garlic powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add bell peppers and onion. Sauté for 5-6 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Simmer for 5-7 minutes until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over it. Heat for 2-3 minutes.
- Serve chicken and sauce over cooked rice, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.