Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your skillet over medium heat and add 2 tablespoons of olive oil. Season the chicken breasts with salt, pepper, paprika, and thyme. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onions and minced garlic; sauté until fragrant and translucent. Stir in the rice and cook for 2 minutes to toast slightly.
- Pour in the chicken broth and heavy cream, scrapping any browned bits from the bottom of the skillet to enhance flavor. Return the chicken to the skillet, cover, and reduce heat. Let everything simmer for 20 minutes or until the rice is tender and the chicken is infused with the creamy sauce.
- Garnish with chopped parsley and serve hot. For more flavorful chicken options, try our chicken shawarma calories or explore other chicken dishes on our site.
Notes
- Ensure chicken is cooked through before removing from the skillet.
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- If rice is too firm, add a splash more chicken broth and continue simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg
