Creamy Chicken And Rice

• jumlah masa: 22 minutes

Bahan-bahan

I must make 50 different variations of this dish every month but I cannot simply get enough ????? It’s just SO good !!!! And even better with some crusty bread and butter ugh so so good

1 chicken breast, diced

1 tbsp olive oil (or spray oil)

Salt & black pepper, to taste

1 tsp garlic salt

1 tsp onion powder

1 tsp paprika

1 tsp oregano

1 tsp mixed Italian herbs

1 chicken stock cube + 150ml boiling water

30ml single cream

2 tbsp sundried tomatoes

1 tbsp grated Parmesan

1 tsp dried parsley (for garnish)

To serve:

Fluffy rice

Crusty bread & butter

Tenderstem brocolli

Arahan

Preheat your oven to 200°C (fan 180°C).

Lightly drizzle or spray oil into an ovenproof dish. Add the diced chicken breast and season with garlic salt, onion powder, paprika, oregano, mixed herbs, salt, and pepper. Toss to coat well.

In a jug, dissolve a chicken stock cube in 150ml boiling water. Stir in the single cream until a smooth sauce forms.

Pour the creamy stock mixture over the chicken, then stir in the sundried tomatoes. Sprinkle the Parmesan evenly over the top.

Bake uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce is bubbling.

Garnish with dried parsley and serve with fluffy rice and some warm crusty bread and butter to mop up the sauce!