A rich and satisfying one-pan dinner with tender chicken breasts, creamy rice, and comforting flavors for any night of the week.

4 boneless, skinless chicken breasts (about 1½ lb / 700 g)

Salt and black pepper, to taste

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup long-grain white rice

2¼ cups chicken broth

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

1 teaspoon dried thyme (or 1 tablespoon fresh)

½ teaspoon paprika

Optional: 1 cup sliced mushrooms or frozen peas

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Season chicken breasts with salt and pepper.

In a large skillet, heat olive oil over medium-high and brown chicken (4 minutes per side). Remove and set aside.

Lower heat to medium; sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.

Stir in rice to coat with onion and garlic.

Pour in broth, cream, thyme, and paprika. Stir and bring to a gentle boil.

Nestle chicken into the sauce. Add mushrooms or peas if using.

Cover and simmer on low for 18–20 minutes, until rice is tender and chicken is cooked through.

Let rest 5 minutes off heat. Fluff rice and serve warm.

Swap in chicken thighs for extra richness.

Brown rice can be used with extra liquid and time.

Add bell peppers or spinach for color and nutrients.

Dairy-free versions work well with coconut cream.

Reheat gently with added broth to loosen sauce.