Velvety Creamy Chicken and Rice Comfort Bowl

In a large skillet over medium heat, melt butter with olive oil.

Season diced chicken with salt and pepper, then sauté until golden and fully cooked (5–7 minutes). Remove chicken and set aside.

In the same skillet, sauté onion and garlic for 2–3 minutes until softened.

Add rice, stir to coat in the butter/oil, and lightly toast for 1–2 minutes.

Pour in chicken broth, bring to a boil, reduce heat, cover, and simmer for 18–20 minutes until rice is tender.

Stir in heavy cream, cooked chicken, peas and carrots, Parmesan, and paprika. Simmer for 5 more minutes.

Garnish with fresh parsley and serve warm.

Serving and Storage Tips