Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and paprika. Sear chicken until golden brown on both sides, then remove and set aside.
- Sauté chopped onion and minced garlic until fragrant and translucent.
- Add chicken broth and bring to a simmer, scraping up browned bits from the bottom of the skillet.
- Stir in heavy cream and return chicken to the skillet. Cover and simmer until chicken is cooked through, about 15 minutes.
- Meanwhile, cook rice according to package instructions.
- Serve chicken and sauce over cooked rice, garnished with fresh parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add a dash of crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg