Ingredients
Scale
- 2 cups cooked rice
- 1 lb boneless, skinless chicken breasts or thighs, shredded
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large skillet, melt butter over medium heat and sauté diced onion and garlic until fragrant.
- Add shredded chicken to the skillet and cook until warmed through.
- Pour in heavy cream, chicken broth, and seasonings, stirring to combine.
- Simmer until the sauce slightly thickens, about 5 minutes.
- Add cooked rice and stir to coat well with the creamy sauce.
- Garnish with chopped parsley and serve hot.
Notes
- You can use rotisserie chicken for added convenience.
- Adjust the seasoning according to your taste.
- Serve with steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 125mg