Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 cups cooked shredded chicken
- 1 cup long-grain rice
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cooked shredded chicken and stir to combine.
- Pour in chicken broth and bring to a boil.
- Add rice, thyme, salt, and pepper, then reduce heat to low. Cover and simmer until rice is tender, about 20 minutes.
- Stir in heavy cream and cook for an additional 5 minutes.
- Garnish with chopped parsley before serving.
Notes
- Use cooked, shredded chicken for convenience or cook your own chicken breasts beforehand.
- Adjust creaminess by adding more or less heavy cream as desired.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg