Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then brown on both sides until cooked through. Remove and set aside.
- In the same skillet, sauté diced onion and minced garlic until fragrant and translucent.
- Add rice and stir to coat with the onion and garlic mixture, cooking for 2-3 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and absorbs the broth, about 15 minutes.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Slice the cooked chicken and place over the rice mixture. Garnish with chopped parsley.
- Serve hot, optionally topped with extra cheese or herbs.
Notes
- Use cooked chicken or rotisserie chicken for quicker preparation.
- For a healthier version, substitute heavy cream with Greek yogurt or coconut milk.
- Adjust cheese type for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg