Creamy Garlic Chicken Rice (Print Version)
Juicy chicken bathed in garlic cream sauce on buttery rice, complemented by crisp roasted broccoli.
# What You'll Need:
→ Protein
01 -
4 chicken thighs (bone-in or boneless), or 4 chicken breasts
→ Fats & Oils
02 -
2 tablespoons extra virgin olive oil
03 -
4 tablespoons unsalted butter
→ Aromatics & Seasonings
04 -
4 cloves garlic, minced
05 -
½ teaspoon dried thyme or Italian seasoning
06 -
Salt and freshly ground black pepper, to taste
→ Dairy & Cheese
07 -
1 cup heavy cream
08 -
¼ cup freshly grated Parmesan cheese
→ Liquids
09 -
2 ½ cups low-sodium chicken broth, divided
→ Grains
10 -
1 cup long-grain white rice
→ Vegetables
11 -
2 cups broccoli florets
→ Herbs - Fresh
12 -
2 tablespoons chopped fresh parsley
# Steps to Follow:
01 -
Bring 2 cups of chicken broth to a boil in a medium saucepan. Add 1 cup of rice and a pinch of salt, stir once, then reduce heat to low. Cover tightly and simmer for 15 minutes without lifting the lid. Remove from heat and stir in 2 tablespoons unsalted butter until melted and incorporated.
02 -
Preheat the oven to 400°F. Toss broccoli florets with 1 tablespoon olive oil, salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 15 to 18 minutes, shaking the pan halfway through, until tender with lightly browned edges.
03 -
Pat chicken dry and season both sides with salt, pepper, and dried thyme or Italian seasoning. Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan and let rest.
04 -
In the same skillet, melt 2 tablespoons butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until aromatic but not browned. Pour in 1 cup heavy cream and ½ cup chicken broth, stirring to combine. Mix in grated Parmesan cheese and simmer gently for 3 to 5 minutes until thickened and silky. Adjust seasoning with salt and pepper as needed.
05 -
Return chicken to the skillet, coating it carefully with the sauce. Let rest for 1 to 2 minutes to absorb flavors. Serve the chicken atop the buttered rice with roasted broccoli alongside. Garnish with fresh parsley and spoon extra sauce over the plate.
# Additional Notes:
01 -
To enhance the nuttiness of the rice, toast it dry in a skillet for a few minutes before cooking.
02 -
Allow cooked chicken to rest briefly to retain juiciness and tenderness.
03 -
Keep the sauce at a gentle simmer to prevent curdling and achieve a velvety texture.