Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: 1 cup sliced mushrooms or chopped spinach for added flavor
Instructions
- Season the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat and cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onions and garlic until fragrant and translucent, about 3-4 minutes. Optional: add sliced mushrooms or spinach at this stage for extra flavor.
- Add rice to the skillet and stir to coat with the vegetable mixture. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender.
- Slice the cooked chicken and add it back to the skillet. Pour in heavy cream and stir to combine. Simmer for 5-7 minutes until the sauce thickens and coats the chicken and rice evenly.
Notes
- For extra flavor, consider adding chopped spinach or sautéed mushrooms during the vegetable sauté stage.
- You can substitute heavy cream with a lower-fat alternative for a healthier version.
- If the sauce becomes too thin, thicken with a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg