Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Fresh thyme or rosemary (optional for added flavor)
Instructions
- Gather all ingredients and rinse the rice under cold water. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Cook for 6-7 minutes on each side until golden brown and cooked through. Set chicken aside.
- Add chopped onion to the same skillet and sauté until translucent, about 3-4 minutes. Then, add minced garlic and cook for another minute.
- Pour in chicken broth, scraping the bottom of the skillet to loosen any flavorful bits. Stir in heavy cream and bring to a gentle simmer.
- Cook the rice according to package instructions, using chicken broth for more flavor if desired.
- Slice the cooked chicken and return it to the skillet, mixing it with the creamy sauce until heated through. Serve over the rice and garnish with parsley or herbs if you like.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, add hot sauce or lemon juice to the sauce.
- This dish freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 540 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg