Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- Add the remaining olive oil to the same pan. Sauté the chopped onion and minced garlic until fragrant, about 3-4 minutes.
- Add the rice to the pan, stirring occasionally to toast slightly. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes or until rice is halfway cooked.
- Return the seared chicken to the pan, placing it on top of the rice. Pour in the heavy cream and sprinkle shredded cheese if using. Cover and cook for an additional 10-15 minutes until the rice is tender and the chicken is cooked through.
- Remove from heat, garnish with chopped parsley, and serve hot. Enjoy your comforting one-pan creamy chicken and rice feast!
Notes
- Use bone-in, skinless chicken thighs for extra juiciness and flavor.
- Add a splash of white wine during sautéing for enhanced depth of flavor.
- You can substitute heavy cream with Greek yogurt or coconut milk for a healthier, dairy-free version.
- Adjust cheese or cream quantities to suit your preferred level of creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Easy dinner, Family-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg