Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper, and paprika.
- Add chicken breasts to the skillet and cook until golden brown on both sides, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and garlic, cooking until soft and fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return chicken to the skillet, spooning sauce over the top. Cook for another 10 minutes until chicken is cooked through and sauce has thickened.
- Serve the chicken and sauce over the cooked rice, garnished with fresh parsley.
Notes
- Adjust the seasoning to your taste with additional herbs or spices.
- You can add vegetables like peas or mushrooms for more flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 125mg