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 for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika. Brown chicken until golden, then remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until translucent.
- Add chicken broth and bring to a boil. Stir in rice, reduce heat, cover, and simmer for 15 minutes.
- Return chicken to the skillet, add heavy cream, and cook for another 10 minutes until the sauce thickens and chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper or smoked paprika.
- Use cooked vegetables or greens mixed into the rice for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Easy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: fifty-five grams
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg