Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or milk for a lighter option
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Prepare your rice, garlic, and onion so all ingredients are ready for cooking.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 4-5 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Add the rice to the skillet and stir to coat with aromatic oils. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until rice is tender, approximately 15 minutes.
- Place the seared chicken back into the skillet on top of the rice. Pour in heavy cream or milk, sprinkle shredded cheese over everything, and cover. Simmer for an additional 5-7 minutes until chicken is cooked through and sauce is thickened.
- Garnish with chopped parsley and adjust seasoning as needed. For extra cheesiness, sprinkle more cheese before serving.
Notes
- Consider adding sautéed mushrooms or spinach for added flavor and nutrition.
- Ensure the chicken is cooked through before serving; internal temperature should reach 165°F (75°C).
- Use different cheeses like Monterey Jack or Parmesan for varied flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg