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This creamy chicken with tender rice is the kind of meal that wraps you in comfort after a long day. It’s quick to prepare yet feels special enough for family dinners or sharing with friends. The rich sauce, infused with subtle spices, makes every bite a delight, and the fluffy rice soaks up all the goodness perfectly. I first tried this recipe on a busy weeknight and since then, it’s become a frequent request at our table.
I’ve found it to be the ultimate weeknight recipe when I want something comforting without fuss. It’s foolproof and always gets compliments.
Ingredients
- 500 grams of chicken breast pieces: they cook quickly and absorb the sauce well so make sure pieces are about two to three centimeters
- 200 grams of long grain or basmati rice: basmati adds a delicate aroma that works beautifully with the creamy sauce
- One medium onion finely sliced: this softens into the sauce and provides essential flavor depth
- Two cloves of garlic finely chopped: garlic brightens the dish without overpowering it
- 250 milliliters of hot chicken broth: using hot broth keeps the cooking smooth and enhances flavor, homemade is best but store-bought cubes work well
- 200 milliliters of fresh or liquid cream: this is the star ingredient that makes the sauce rich and silky, choose your favorite type and fat percentage depending on how indulgent you want it
- One tablespoon of olive oil: to start cooking the aromatics gently
- One tablespoon of butter: it adds richness and helps get a golden color on the chicken
- One teaspoon of paprika: adds mild warmth and color, smoked paprika works great if you like a subtle smoky hint
- Salt and pepper: essential to season and bring all the flavors together
- Freshly chopped parsley: for a fresh, vibrant finish
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil and butter over medium heat in a large pan. Once the butter melts, add the sliced onion and garlic. Cook gently for two to three minutes until softened and fragrant but not browned. This step builds the flavor base for the sauce.
- Brown the Chicken:
- Add the chicken pieces to the pan. Season generously with salt, pepper, and paprika. Stir to coat the chicken well with spices. Cook for about five minutes, turning so all sides get a nice golden crust. The chicken does not need to be fully cooked yet.
- Create the Sauce Base:
- (Optional but recommended) Sprinkle a small spoon of flour over the chicken and onions. Stir quickly to coat evenly. Pour in the hot chicken broth and bring to a boil. Turn the heat down and simmer gently for five minutes to reduce slightly and meld the flavors.
- Add the Cream:
- Pour in the cream and stir carefully. Keep the heat low so the sauce thickens gently without boiling. This ensures it stays smooth and rich. Let it simmer for about three to five minutes until the sauce coats the back of a spoon.
- Combine and Warm Through:
- If you removed the chicken while making the sauce, return it now. Stir to coat every piece in the creamy sauce. Warm together for a couple of minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve:
- Plate the warm rice first then spoon the creamy chicken and sauce over it. Sprinkle with fresh parsley for a burst of color and freshness. Enjoy immediately.
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Storage Tips
Cool leftovers completely before storing in an airtight container. Keep in the refrigerator for up to three days. Reheat gently on the stove or microwave, adding a splash of cream or broth if the sauce seems too thick or clumpy after cooling. Store rice separately if possible to keep its texture fresh.
Ingredient Substitutions
- Try using ground turkey or diced pork tenderloin instead of chicken for a different protein
- Swap paprika for curry powder or turmeric to give the dish a more exotic flavor twist
- Use spinach, mushrooms, or peas added to the sauce to boost vegetables and color
- For a lighter option, replace cream with a plant-based cream alternative like oat cream
Serving Suggestions
- Serve with a crisp green salad or steamed seasonal vegetables to lighten the plate
- A crusty baguette on the side is perfect for mopping up the luscious sauce
- Pair with a chilled glass of white wine like Sauvignon Blanc to complement the creamy richness
Pro Tips
- Do not overcook the chicken during browning as it will finish cooking in the sauce and stay juicy
- Keep the heat low once the cream is added to avoid curdling the sauce
- Always taste the sauce before serving and add seasoning gradually for the best flavor balance
Commonly Asked Questions
- → Puis-je remplacer le poulet par un autre ingrédient ?
Oui, des aiguillettes de dinde, du filet mignon de porc ou même des crevettes peuvent s’intégrer parfaitement, selon vos préférences. Ajustez simplement le temps de cuisson pour chaque protéine.
- → Comment obtenir une sauce bien onctueuse sans grumeaux ?
Incorporez la crème à feu doux sans faire bouillir fort. Un léger frémissement suffit à épaissir la sauce tout en gardant une texture lisse et veloutée.
- → Puis-je ajouter des légumes au plat ?
Absolument, des champignons finement émincés, petits pois ou épinards frais peuvent être intégrés en fin de cuisson pour plus de couleur et de diversité.
- → Comment conserver les restes pour qu’ils gardent leur saveur ?
Stockez le plat dans un récipient hermétique au réfrigérateur et consommez-le sous 2-3 jours. Réchauffez doucement en ajoutant un peu de crème ou bouillon si nécessaire.
- → Quels assaisonnements alternatifs au paprika puis-je utiliser ?
Curry, curcuma ou un mélange d’herbes de Provence apportent des nuances différentes tout en respectant l’équilibre des saveurs.