Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with paprika, salt, and pepper.
- Sear chicken until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- Add chopped onion and garlic to the skillet, sauté until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return chicken to the skillet, spoon sauce over the top, and cook for another 10 minutes until chicken is cooked through.
- Serve chicken over rice, garnished with fresh parsley.
Notes
- You can substitute cream with milk for a lighter version.
- For added flavor, include sliced mushrooms or bell peppers.
- 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: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg
