Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain rice
- 1 cup chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, and paprika.
- In a large skillet, melt butter over medium heat and brown chicken on both sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Add chicken broth and bring to a simmer. Return chicken to the skillet and cook until chicken is cooked through.
- Remove chicken and set aside. Stir in heavy cream to the sauce and cook until thickened.
- Meanwhile, cook rice in a separate pot according to package instructions.
- Serve chicken over rice, topped with the creamy sauce and garnished with parsley.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For extra flavor, add a teaspoon of Italian seasoning or some grated cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: Thirty grams
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg