Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- 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 with salt, pepper, and paprika. Sear chicken until golden brown on both sides. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until translucent. Add chicken broth and bring to a simmer.
- Stir in heavy cream and return chicken to the skillet. Cover and simmer for 20 minutes, until chicken is cooked thoroughly.
- Meanwhile, cook rice according to package instructions.
- Shred the cooked chicken and serve it over the cooked rice, spooning the sauce over the top. Garnish with chopped parsley.
Notes
- For a spicier version, add a dash of cayenne pepper or hot sauce.
- You can substitute heavy cream with coconut milk for dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg