Ingredients
Scale
- 2 lbs boneless chicken breasts
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions.
- In a large skillet, heat olive oil over medium heat. Season chicken with paprika, salt, and pepper. Cook until browned and cooked through, then shred chicken.
- Sauté diced onion and garlic until fragrant.
- Add chicken broth and heavy cream, stir well, and simmer until slightly thickened.
- Return shredded chicken to the skillet and coat with the gravy.
- Serve the chicken and gravy over the cooked rice, garnished with fresh parsley.
Notes
- You can substitute cooked turkey or pork for chicken.
- Use low-sodium broth for a healthier option.
- Feel free to add vegetables like peas or bell peppers for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg