Tender chicken simmered in a rich, creamy sauce with fluffy rice, onions, and optional veggies for a cozy, one-pan comfort meal.

4–6 chicken pieces (thighs, breasts, or a mix)

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (optional)

1 cup long-grain rice (uncooked)

2 cups chicken broth

1 cup heavy cream or milk

2 tbsp butter or oil

2 tbsp all-purpose flour

1 tsp salt

1/2 tsp black pepper

1 tsp paprika or mixed herbs

1/2 cup shredded cheddar or Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

Season chicken with salt, pepper, and paprika (or herbs).
Heat butter or oil in a large skillet over medium heat. Brown chicken on both sides until golden, about 3–4 minutes per side. Remove and set aside.
In the same pan, sauté onion (and bell pepper if using) until softened, 3–4 minutes. Add garlic and cook 30 seconds more.
Sprinkle in flour, stirring to coat vegetables and cook out raw taste, about 1 minute.
Gradually whisk in chicken broth until smooth. Stir in rice and cream (or milk).
Return chicken to the skillet, nestling it into the rice mixture. Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally, until rice is tender and chicken is cooked through (165°F/74°C internal temp).
If desired, stir in cheese until melted and sauce is creamy.
Serve hot, garnished with herbs if desired.

For brown rice, increase broth by 1 cup and extend cook time by 15–20 minutes.

Add spinach or mushrooms in step 5 for extra vegetables.

Stir occasionally to prevent sticking; add more broth if sauce becomes too thick.