Can I use frozen chicken?

Yes, just thaw completely before cooking for even results.

What can I substitute for cream?

Half-and-half, evaporated milk, or coconut milk for a lighter option.

Yes, if you use cornstarch instead of flour.

Yes cook the chicken and sauce, refrigerate separately, and reheat before serving.

Scale

4 boneless, skinless chicken breasts (or thighs)

2 tbsp olive oil (or butter)

1 medium onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream (or half-and-half)

1 tbsp all-purpose flour

1 tsp paprika

½ tsp dried thyme (or Italian seasoning)

1 cup shredded cheddar or mozzarella cheese (optional)

Salt & black pepper, to taste

3 cups cooked white or brown rice

Fresh parsley, chopped (for garnish)

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1. Pat chicken dry and season with salt, pepper, paprika, and thyme.

2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown. Remove and set aside.

3. In the same skillet, sauté onions until soft, then add garlic. Stir in flour and cook 1 minute.

4. Slowly whisk in chicken broth and cream. Simmer until thickened, about 5 minutes.

5. Return chicken to skillet, spoon sauce over top, and simmer until chicken is cooked through (165°F internal).

6. Spoon chicken and sauce generously over warm rice. Garnish with parsley.

Use chicken thighs for juicier results.

Don’t rush the sauce—let it simmer for maximum flavor.

You can add mushrooms, peas, or spinach for more vegetables.