Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- In a large skillet, melt butter over medium heat and cook chicken until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Add chicken broth, heavy cream, and bring to a simmer.
- Stir in rice, cover, and cook until rice is tender and sauce thickens, about 20 minutes.
- Return chicken to skillet, spoon sauce over, and cook for another 5 minutes.
- Garnish with fresh parsley and serve hot.
Notes
- Adjust the cream or broth quantity for desired sauce thickness.
- You can add vegetables like peas or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg