Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rice in chicken broth according to package instructions.
- In a large skillet, melt butter over medium heat. Season chicken breasts with salt, pepper, and paprika.
- Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant and translucent.
- Pour in heavy cream, stirring to combine with the onions and garlic. Bring to a simmer.
- Add shredded cheese and stir until melted and smooth.
- Return chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes to meld flavors.
- Serve chicken over rice, garnished with fresh parsley.
Notes
- Use sharp cheddar for a stronger cheesy flavor.
- Adjust seasoning to taste for spiciness or creaminess.
- Best served immediately but can be reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg