Creamy Chicken Served Over Rice
Indulge in this mouthwatering creamy chicken delight, nestled on a bed of fluffy rice! With tender chicken simmered in a luscious blend of garlic and rich cream, this dish not only satisfies your taste buds but also fuels your fitness journey. Elevate your weeknight dinners with this effortless and flavorful recipe that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) cajun seasoning
- 1 lb (454 g) chicken breast
- 1 tablespoon (15 ml) ground meatd garlic
- 1 cup (237 ml) heavy whipping cream
- 1 teaspoon (5 ml) lawry's seasoning
- 1 cup (118 ml) parmesan cheese
- 1 teaspoon (2 ml) red chili flakes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- 2 cups (370 g) rice
- salt (to taste)
- 3 cups (710 ml) water
👨🍳 Instructions
- 1
Add a pan to the stove and turn it on medium heat.
- 2
Cut chicken breasts in half and place them in a mixing bowl.
- 3
Add olive oil, Lawry's seasoning, black pepper, onion powder, garlic powder, and paprika to the chicken and mix well.
- 4
Once the pan is heated, add olive oil and the seasoned chicken.
- 5
Cook the chicken until fully done and easy to cut into.
- 6
Remove the chicken from the pan and chop it into small pieces.
- 7
Add a second round of chicken breasts to the pan.
- 8
While that cooks, add a pot to the stove on medium/high heat.
- 9
Add olive oil, minced garlic, salt, pepper, and 2 cups of rice to the pot.
- 10
Stir and add tomato bouillon, then add 3 cups of water.
- 11
Once the water begins to boil, stir again, cover the pot, reduce heat to medium, and set a timer for 15 minutes.
- 12
Once the second round of chicken is done cooking, remove it from the pan.
- 13
Keep the remaining oil in the pan, add butter and minced garlic.
- 14
Fill the bottom of the pan with heavy whipping cream and bring it to a boil.
- 15
Stir in parmesan cheese, Cajun seasoning, Italian seasoning, garlic powder, onion powder, and red chili flakes.
- 16
Add the chopped chicken back in and stir.
- 17
Once the rice is finished, remove it from heat, take the lid off, and fluff it.
- 18
Serve in a bowl and enjoy.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately remove from heat - carryover cooking will raise it 5-10°F more, preventing the proteins from overcooking and becoming stringy.technique165°F internal
- ✓Toast your rice in the dry pot for 2-3 minutes before adding water to develop nutty flavors through Maillard reactions and create individual grains that won't clump.technique2-3 minutes
- ✓Use a 1.5:1 water-to-rice ratio instead of the recipe's 1.5:1 for perfectly tender grains - excess water creates mushy rice by breaking down starch granules.ingredient1.5:1 ratio
- ✓Let cooked rice rest off heat for 10 minutes before fluffing - this allows moisture to redistribute evenly and prevents gummy texture from disturbing swollen starch molecules.timing10 minutes
- ✓Pound chicken breasts to uniform 3/4-inch thickness before seasoning so they cook evenly and the salt can penetrate 1/4 inch deep for proper seasoning.technique3/4-inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken Served Over Rice
Indulge in this mouthwatering creamy chicken delight, nestled on a bed of fluffy rice! With tender chicken simmered in a luscious blend of garlic and rich cream, this dish not only satisfies your taste buds but also fuels your fitness journey. Elevate your weeknight dinners with this effortless and flavorful recipe that’s sure to impress!
📝 Ingredients
Shopping List
- 1 teaspoon (5 ml) cajun seasoning
- 1 lb (454 g) chicken breast
- 1 tablespoon (15 ml) ground meatd garlic
- 1 cup (237 ml) heavy whipping cream
- 1 teaspoon (5 ml) lawry's seasoning
- 1 cup (118 ml) parmesan cheese
- 1 teaspoon (2 ml) red chili flakes
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- 2 cups (370 g) rice
- salt (to taste)
- 3 cups (710 ml) water
👨🍳 Instructions
- 1
Add a pan to the stove and turn it on medium heat.
- 2
Cut chicken breasts in half and place them in a mixing bowl.
- 3
Add olive oil, Lawry's seasoning, black pepper, onion powder, garlic powder, and paprika to the chicken and mix well.
- 4
Once the pan is heated, add olive oil and the seasoned chicken.
- 5
Cook the chicken until fully done and easy to cut into.
- 6
Remove the chicken from the pan and chop it into small pieces.
- 7
Add a second round of chicken breasts to the pan.
- 8
While that cooks, add a pot to the stove on medium/high heat.
- 9
Add olive oil, minced garlic, salt, pepper, and 2 cups of rice to the pot.
- 10
Stir and add tomato bouillon, then add 3 cups of water.
- 11
Once the water begins to boil, stir again, cover the pot, reduce heat to medium, and set a timer for 15 minutes.
- 12
Once the second round of chicken is done cooking, remove it from the pan.
- 13
Keep the remaining oil in the pan, add butter and minced garlic.
- 14
Fill the bottom of the pan with heavy whipping cream and bring it to a boil.
- 15
Stir in parmesan cheese, Cajun seasoning, Italian seasoning, garlic powder, onion powder, and red chili flakes.
- 16
Add the chopped chicken back in and stir.
- 17
Once the rice is finished, remove it from heat, take the lid off, and fluff it.
- 18
Serve in a bowl and enjoy.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then immediately remove from heat - carryover cooking will raise it 5-10°F more, preventing the proteins from overcooking and becoming stringy.technique165°F internal
- ✓Toast your rice in the dry pot for 2-3 minutes before adding water to develop nutty flavors through Maillard reactions and create individual grains that won't clump.technique2-3 minutes
- ✓Use a 1.5:1 water-to-rice ratio instead of the recipe's 1.5:1 for perfectly tender grains - excess water creates mushy rice by breaking down starch granules.ingredient1.5:1 ratio
- ✓Let cooked rice rest off heat for 10 minutes before fluffing - this allows moisture to redistribute evenly and prevents gummy texture from disturbing swollen starch molecules.timing10 minutes
- ✓Pound chicken breasts to uniform 3/4-inch thickness before seasoning so they cook evenly and the salt can penetrate 1/4 inch deep for proper seasoning.technique3/4-inch thickness