Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- Add chopped onions and minced garlic to the same skillet, sauté until fragrant and translucent, about 3 minutes.
- Pour in chicken broth, bring to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Reduce heat to low. Stir in heavy cream and shredded cheese, if using, until the sauce is smooth and creamy. Return chicken to the skillet, nestling into the sauce.
- Cover and simmer for 10 minutes, allowing flavors to meld and chicken to stay tender. Serve on a bed of rice, garnished with chopped parsley.
Notes
- Use fresh garlic and onions for maximum flavor.
- For extra richness, add a splash of cream cheese.
- Cook rice in chicken broth for enhanced taste.
- Ensure chicken is cooked through but remains juicy.
- Substitute heavy cream with Greek yogurt or coconut milk for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg