Entree: Italy – Pollo alla panna (chicken with cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 13 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 g) butter
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (75 g) peas (fresh or thawed frozen)
- 1 1/2 cups (360 ml) cooked rice, approx. 8 oz (225 g) total
- salt
- black pepper

Show original ingredient measurements

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 3 tbsp (45 g) butter
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (75 g) peas (fresh or thawed frozen)
- 1 1/2 cups cooked rice, approx. 8 oz (225 g) total
- salt
- black pepper

Instructions

1. Melt 2 tbsp (30 g) butter in a skillet over medium heat, season the chicken with salt and black pepper and cook until golden and just done; remove and keep warm, reserving pan juices; reduce heat if browning too quickly.  
2. Add the remaining 1 tbsp (15 g) butter to the pan, pour in the cream and stir to incorporate the browned bits, add peas and simmer until sauce slightly thickens, return chicken to coat and heat through, then serve alongside or atop the cooked rice.