Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, diced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook rice in chicken broth according to package instructions. Keep warm.
- In a large skillet, melt butter over medium heat. Add diced onion and cook until translucent.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken and cook until heated through.
- Pour in heavy cream and Parmesan cheese, stirring until sauce thickens.
- Season with salt and pepper to taste.
- Serve the creamy chicken mixture over cooked rice, garnished with chopped parsley.
Notes
- You can substitute with cooked turkey or add in vegetables like peas or mushrooms for variation.
- Adjust the cream and cheese quantities for a richer or lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food, Easy, Kid-Friendly
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg