Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and paprika. Sear chicken until golden brown on both sides, then set aside.
- Sauté chopped onion and minced garlic in the same skillet until fragrant and translucent.
- Add rice to the skillet and stir to coat with oil and aromatics. Pour in chicken broth and bring to a boil.
- Reduce heat, return chicken to the skillet, cover, and simmer until rice is tender and chicken is cooked through, about 20 minutes.
- Stir in heavy cream and cook uncovered for 5 minutes until sauce thickens.
- Garnish with chopped parsley before serving hot.
Notes
- For extra flavor, add a splash of white wine during sautéing.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg