Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (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 until golden brown on both sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until translucent.
- Stir in rice, coating it with the flavors, then add chicken broth and bring to a boil.
- Return chicken to the skillet, reduce heat, cover, and simmer for 20 minutes, or until rice is tender and chicken is cooked through.
- Stir in heavy cream and cook for an additional 5 minutes until sauce thickens.
- Garnish with chopped parsley and serve hot.
Notes
- Can substitute heavy cream with coconut milk for a dairy-free version.
- Use chicken thighs for a juicier alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg