Ingredients
Equipment
Method
- Pat chicken breasts completely dry with paper towels. Season both sides generously with salt, pepper, paprika, garlic powder, and onion powder. Dredge each piece lightly in flour, shaking off excess.
- Heat 2 tablespoons oil or butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until deep golden brown but not fully cooked through. Remove to a plate.
- Reduce heat to medium and add 3 tablespoons butter to the same skillet. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle 3 tablespoons flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Add heavy cream, dried thyme, salt, and pepper. Simmer for 2-3 minutes until gravy coats the back of a spoon.
- Return seared chicken to the skillet, nestling into the gravy. Spoon gravy over the tops to completely smother each piece. Reduce heat to low, cover, and simmer gently for 15-20 minutes until chicken reaches 165°F internal temperature.
- While chicken simmers, rinse rice under cold water until water runs clear. Combine rice, water or broth, butter, and salt in a saucepan. Bring to a boil, reduce to low, cover tightly, and simmer 15-18 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
- Place chicken over fluffy rice in bowls. Ladle extra gravy over the top and garnish with fresh chopped parsley.
Nutrition
Notes
Don't fully cook the chicken in the initial sear or it will be dry. Leave the centers slightly pink knowing they'll finish in the gravy. Make sure your gravy is thick enough before adding chicken back. Store chicken and gravy separately from rice for up to 4 days to prevent soggy rice.