Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and softened, about 3 minutes.
- Add the rice to the skillet with the aromatics, stirring to coat the grains. Pour in the chicken broth, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- While the rice cooks, slice the seared chicken. Once rice is ready, stir in the heavy cream and simmer for 5 minutes until the sauce thickens.
- Add the sliced chicken back into the skillet, nestling it into the creamy rice. Cover and cook for an additional 5 minutes to meld flavors and tenderize the chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or cream to restore creaminess.
- You can substitute chicken thighs for breasts for more juiciness.
- To make it gluten-free, use gluten-free rice and check all seasonings for gluten content.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 125mg