Description

Juicy seared chicken smothered in a creamy onion, bell pepper, and garlic sauce—served over fluffy rice for the ultimate comfort meal

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon each: salt, pepper, garlic powder, paprika
2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
2 cups cooked white rice
2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).

2. Season the Chicken

Rub both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.

3. Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken for 3–4 minutes per side, until golden brown. Remove and set aside.

4. Sauté the Vegetables

In the same skillet, add the diced onion and bell peppers.
Cook for 5–6 minutes, stirring occasionally, until softened.
Add minced garlic and sauté for 1 minute.

5. Make the Sauce

Pour in chicken broth and heavy cream. Stir to combine and bring to a simmer.

6. Return Chicken & Bake

Nestle the seared chicken into the skillet, spooning some sauce on top.
Cover with foil or a lid and bake for 25–30 minutes, until chicken reaches an internal temp of 165°F (74°C).

7. Serve

While the chicken bakes, reheat the cooked white rice.
Plate the rice and top with chicken, sauce, and veggies.
Garnish with fresh parsley before serving.

Notes

Make this dish gluten-free by checking the label on your chicken broth.
For extra richness, add a tablespoon of butter to the sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American