Vanilla Chicken with Veggie Rice
Delight your taste buds with this unique and flavorful Vanilla Chicken with Veggie Rice recipe—a dish that artfully combines savory and subtly sweet elements. Juicy, golden-seared chicken breasts are simmered to perfection in a velvety vanilla cream sauce, a surprising twist that elevates classic comfort food. Paired with a vibrant medley of vegetables and fluffy rice, infused with the natural sweetness of carrots and the crunch of green beans, this recipe strikes the perfect balance between indulgence and nutrition. Ready in just 50 minutes, this comforting yet elegant meal is ideal for weeknight dinners or entertaining guests. Garnish with fresh parsley for a pop of color and serve warm to enjoy a restaurant-quality dish right at home! Keywords: Vanilla Chicken, Veggie Rice, Cream Sauce Chicken, Quick Dinner Recipe, Easy Chicken Recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Vanilla extract
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Rice (uncooked)
- 1 medium Carrot, diced
- 1 cup Green beans, chopped
- 1 medium Red bell pepper, diced
- 1 small Onion, finely chopped
- 2 cups Water
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Sear the chicken breasts for 4 minutes on each side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken broth, heavy cream, and vanilla extract, scraping the bottom of the skillet to deglaze. Simmer for 2 minutes.
Return the chicken breasts to the skillet, cover, and simmer on low heat for 15-20 minutes, or until the chicken is cooked through.
Meanwhile, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the diced carrot, green beans, and red bell pepper. Cook for another 3 minutes until the vegetables start to soften.
Add the rice and stir well to combine, coating the grains with the oil and vegetables.
Pour in the 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
Fluff the rice with a fork and set aside.
Once the chicken is done, spoon the vanilla cream sauce over the chicken to coat it evenly.
To serve, place a portion of veggie rice on each plate and top with a chicken breast. Drizzle extra sauce over the chicken if desired.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 16.3 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
