Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add chicken and cook 6-8 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté chopped onions and garlic until fragrant and translucent. Add rice, stirring to coat with flavors, and cook for 2-3 minutes.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Return chicken to skillet, cover, and cook on low heat for 20-25 minutes until rice is fluffy and chicken is tender.
- Remove from heat, garnish with chopped parsley, and serve hot.
Notes
- Feel free to add vegetables like bell peppers or spinach for extra nutrition.
- This dish can be made gluten-free by using gluten-free broth and seasonings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg