Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup 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, chopped (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet, add chopped onions and cook until translucent. Stir in minced garlic and cook for another minute. Pour in chicken broth and heavy cream, scraping up any flavorful browned bits from the bottom of the pan. Bring the mixture to a simmer.
- While the sauce simmers, rinse the rice thoroughly and add it to the skillet. Stir well to combine. Place the seared chicken breasts back into the skillet, nestling them into the rice and sauce. Cover and simmer on low heat for 20-25 minutes until the rice is tender and the chicken is cooked through.
- Once cooked, sprinkle fresh parsley over the dish for added color and flavor. Serve hot, spooning the luscious creamy mixture over the fluffy rice and tender chicken for a truly satisfying meal.
Notes
- Allow leftovers to cool completely before transferring them into an airtight container. Store in the refrigerator for up to 3 days. To reheat, use a microwave or gently warm in a skillet on the stove, adding a splash of chicken broth or cream if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg