Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into pieces
- 1 ½ cups long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese (optional for extra richness)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken pieces with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining olive oil. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add rice to the skillet and stir to coat with aromatics. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Stir in heavy cream (or coconut cream). Return cooked chicken to skillet. Mix well and simmer for 5 minutes until heated through. Stir in Parmesan cheese if using.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut or cashew cream.
- Use brown rice for a healthier option, but extend cooking time to 40-45 minutes.
- Ensure chicken is fully cooked before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nothing specific
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg