Ingredients
Scale
- 2 lbs chicken breasts or thighs, shredded
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook rice in chicken broth according to package instructions. Fluff and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add shredded chicken to the skillet, season with paprika, salt, and pepper. Cook until heated through.
- Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens.
- Serve the creamy chicken over rice and garnish with chopped parsley.
Notes
- Ensure chicken is shredded evenly for a smooth, creamy texture.
- You can substitute heavy cream with half-and-half for a lighter version.
- Best served hot, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg