Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 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.
- Cook chicken until golden brown on both sides, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Add chicken broth and bring to a simmer, scraping up browned bits from the bottom.
- Stir in heavy cream and shredded cheese, cooking until sauce thickens.
- While the sauce simmers, cook rice according to package instructions.
- Return chicken to the skillet, spoon sauce over top, and cook for another 5 minutes to meld flavors.
- Serve chicken over rice, garnished with fresh parsley.
Notes
- Use cooked rice or make fresh for the best texture.
- Add vegetables like peas or spinach for extra nutrition.
- Adjust cheese amount for a richer or lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg