Description
A comforting dish featuring tender chicken in a creamy sauce, served with fluffy rice and lightly buttered peas and carrots.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1 cup frozen peas
- 1 cup sliced carrots
- 1 cup heavy cream
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- In a large pot, cook the rice according to package instructions and set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat.
- Add the chopped onion and minced garlic, sauté until softened, about 3 minutes.
- Add the chicken breasts, season with salt, pepper, and thyme, and cook until browned on both sides, about 5-7 minutes per side.
- Pour in the heavy cream and simmer for 10 minutes until the sauce thickens and chicken is cooked through.
- In a separate pan, melt the remaining butter and add peas and carrots; cook for 5-7 minutes until tender.
- Serve the creamy chicken over the rice, with buttered peas and carrots on the side.
Notes
For a healthier option, use low-fat cream and add more vegetables. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g