Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup diced onions
- 3 cloves garlic, minced
- 1 cup cream or milk for extra creaminess
- 2 tablespoons olive oil
- 2 teaspoons paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: Hot sauce or red pepper flakes for added spice
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté diced onions and minced garlic until translucent and fragrant.
- Add the rice to the skillet and stir to coat with the aromatics. Pour in chicken broth, bring to a boil, then cover and simmer on low heat for 15-20 minutes until rice is tender.
- While the rice cooks, add a splash of cream or milk to the skillet with the gravy ingredients, stirring to create a smooth sauce. Return the cooked chicken to the skillet, nestling it into the rice and gravy.
- Simmer everything together for an additional 5-10 minutes. Garnish with chopped fresh parsley before serving.
Notes
- Use fresh herbs and high-quality chicken for best flavor.
- Optional: add vegetables like bell peppers or mushrooms for extra nutrition.
- Adjust seasonings to taste, including spice levels with cayenne or thyme.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
- Diet: All
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
