Description
A cozy, weeknight-friendly skillet meal: tender chicken pieces bathed in a rich, tangy cream sauce and served over steaming rice. Simple ingredients, straightforward steps, big comfort.
Ingredients
Scale
Chicken
- 1.5 lb boneless, skinless chicken (about 3 medium breasts or thighs), cut into bite-sized pieces
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika (for that warm color)
- Salt and freshly ground black pepper, to taste
Creamy Sauce
- 1 tbsp butter
- 2 garlic cloves, finely minced
- 1 cup heavy cream (or use half-and-half to lighten it)
- ½ cup chicken stock
- ½ cup sour cream (for tang and body)
- ½ tsp mustard (optional, for extra depth)
- ¼ cup finely grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
To Serve
- 3 cups cooked white rice (long-grain or jasmine work great)
Instructions
- Sear the chicken. Heat the oil or butter in a large skillet over medium heat. Toss the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Add to the hot pan and brown until cooked through and golden—about 6–8 minutes. Transfer the chicken to a plate and set aside.
- Build the sauce. In the same skillet, melt 1 tablespoon butter. Add the minced garlic and cook just until fragrant (30 seconds is plenty). Pour in the chicken stock and scrape up any browned bits from the pan. Let the stock reduce for a minute.
- Cream it up. Stir in the heavy cream, sour cream, and Parmesan. Whisk until smooth and let the sauce simmer gently for 3–5 minutes so it thickens slightly. Taste and adjust seasoning with salt and pepper, and add the mustard if you’re using it.
- Combine and finish. Return the cooked chicken to the skillet, stirring to coat each piece in the sauce. Simmer together for 3–4 minutes so the flavors meld and the chicken heats through.
- Serve. Spoon warm rice onto plates and ladle the creamy chicken over the top. Scatter chopped parsley over each serving for brightness.
Notes
Chef’s tip: Don’t overcook the chicken — pull it off the heat as soon as it’s opaque. If the sauce gets too thick, thin with a splash of chicken broth. Want a veggie boost? Stir in peas or chopped spinach during the last minute of cooking.
Nutrition
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g