Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and paprika.
- In a large skillet, melt butter over medium heat and cook chicken until browned on both sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Add rice to the skillet and cook, stirring, for 2 minutes.
- Pour in chicken broth and heavy cream, stirring to combine.
- Return chicken to the skillet, nestling into the rice mixture.
- Cover and simmer on low heat for 20 minutes, or until rice is tender and chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with milk for a lighter version.
- Add vegetables like peas or mushrooms for extra flavor and nutrition.
- Ensure the chicken is cooked through before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg