Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: shredded cheese for extra creaminess
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté chopped onions until translucent, about 3-4 minutes. Add garlic and cook for 1 minute. Stir in rice and toast lightly for 1-2 minutes. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
- In a bowl, whisk together heavy cream, thyme, salt, and pepper. Pour this mixture into the skillet with cooked rice, stirring to combine. Return chicken to the skillet, pressing it into the sauce, cover, and simmer for an additional 10 minutes.
- Sprinkle chopped parsley and shredded cheese if desired. Serve hot garnished with extra parsley and enjoy this comforting creamy chicken & rice dish.
Notes
- For extra flavor, add a pinch of cayenne pepper or smoked paprika.
- Use chicken thighs instead of breasts for a juicier, more flavorful option.
- Can be stored in an airtight container for up to 3 days; reheat with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 530 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg