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Chicken simmers in an onion and herb cream sauce, then is served over separately cooked rice. Keeping the rice separate makes this version suitable for either white or brown rice.
No. The two cups in this recipe are cooked rice, prepared separately. The sauce broth is not rice-cooking liquid.
Ingredients and measurements
- 4 boneless, skinless chicken breasts or thighs
- Up to 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, chopped; 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon Dijon mustard (optional)
- 1/2 cup shredded parmesan cheese (optional)
- 2 cups cooked white rice or brown rice; Fresh parsley, for garnish
Preparation and baking
- Stage 1
Prepare enough rice to measure two cups cooked, following its package separately. Keep ready for serving.
- Stage 2
Season chicken with paprika, pepper and salt to taste. Heat oil in a skillet and brown both sides; transfer to a plate while preparing the sauce.
- Stage 3
Soften onion in the skillet, add garlic briefly, then pour in broth and scrape up browned bits. Stir in cream, thyme or Italian seasoning, and optional Dijon.
- Stage 4
Return chicken and simmer gently under a lid. Begin checking after about fifteen minutes and continue until the thick centers reach 165°F. Adjust heat so the cream does not boil hard.
- Stage 5
Remove the cooked chicken briefly if sauce needs reducing. Simmer uncovered to the consistency you prefer, then stir in optional Parmesan over low heat.
- Stage 6
Spoon cooked rice onto plates and top with chicken and sauce. Add parsley and serve promptly.
Breasts or boneless thighs work with the listed method, but thickness and cut affect the cooking time.
Is rice measured dry?
Stir it into the hot sauce at the end so it melts gently rather than boiling throughout the chicken’s cooking time.
Which chicken cut can I use?
Reduce it uncovered after removing the cooked chicken. This prevents overcooking the meat while evaporating excess liquid.
When should Parmesan go in?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
How can I change the sauce thickness?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Is rice measured dry?
No. The two cups in this recipe are cooked rice, prepared separately. The sauce broth is not rice-cooking liquid.
- Which chicken cut can I use?
Breasts or boneless thighs work with the listed method, but thickness and cut affect the cooking time.
- When should Parmesan go in?
Stir it into the hot sauce at the end so it melts gently rather than boiling throughout the chicken’s cooking time.
- How can I change the sauce thickness?
Reduce it uncovered after removing the cooked chicken. This prevents overcooking the meat while evaporating excess liquid.