Ingredients
Scale
- 4 boneless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 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 thighs with salt, pepper, and paprika.
- Cook chicken until browned on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until translucent.
- Add rice and cook for 2 minutes, stirring to coat with the flavors.
- Pour chicken broth and bring to a simmer. Return chicken to the skillet, cover, and cook for 20 minutes or until rice is tender.
- Stir in heavy cream and simmer for 5 minutes until sauce thickens.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Add vegetables like peas or mushrooms for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sodium: 800mg
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg