Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups 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 for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and paprika. Brown chicken until golden on both sides and set aside.
- In the same skillet, sauté onions and garlic until fragrant and translucent.
- Add rice, chicken broth, and heavy cream. Stir well.
- Place chicken breasts on top of the rice mixture. Cover and simmer on low for 25-30 minutes, until the rice is cooked and chicken is tender.
- Garnish with fresh parsley before serving.
Notes
- Adjust the cream and broth for a thicker or thinner sauce.
- Use cooked vegetables like peas or carrots for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg