Velvety Creamy Chicken and Rice Comfort Bowl

Creamy Chicken and Rice Velvety Creamy Chicken and Rice Comfort Bowl Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, diced Salt and pepper, to taste 1 small onion, finely diced 2 cloves garlic, minced 1 cup long-grain white rice 2 1/2 cups chicken broth 1 cup heavy cream 1 cup frozen peas and carrots 1/2 cup grated Parmesan cheese 1/4 teaspoon paprika 2 tablespoons chopped fresh parsley Directions: In a large skillet over medium heat, melt butter with olive oil. Season diced chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Stir in the rice, coating it in the butter and oil, and cook for 1-2 minutes to lightly toast. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until the rice is tender and broth is absorbed. Stir in the heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook another 5 minutes until creamy and heated through. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 545 kcal | Servings: 4 servings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Directions: In a large skillet over medium heat, melt butter with olive oil. Season diced chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Stir in the rice, coating it in the butter and oil, and cook for 1-2 minutes to lightly toast. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until the rice is tender and broth is absorbed. Stir in the heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook another 5 minutes until creamy and heated through. Garnish with fresh parsley before serving.