Introduction:
If you’re looking for a hearty, flavorful dish that combines tender chicken, creamy rice, and the vibrant crunch of bell peppers, this creamy chicken rice with bell peppers recipe is the perfect choice. Whether you’re preparing a quick weeknight dinner or a satisfying meal for guests, this dish is easy to make, filling, and delicious. The rich creaminess of the rice, paired with juicy chicken and the sweetness of the bell peppers, creates a balance of flavors that will have everyone asking for seconds. Let’s dive into the details of making this simple yet impressive dish that’s bound to become a family favorite.
Ingredients:
2 boneless, skinless chicken breasts (or thighs for extra tenderness)
1 cup long-grain white rice (or brown rice for a healthier option)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
1 cup chicken broth (low-sodium recommended)
1 cup heavy cream (for creaminess)
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley or cilantro (for garnish, optional)
1/2 cup grated Parmesan cheese (optional for added creaminess)
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt, pepper, paprika, and dried oregano. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet, set aside, and cover with foil to keep warm.
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