Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-8 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add chopped onions and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
- Stir in the rice, coating it with the aromatics. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
- Stir in heavy cream and thyme. Adjust seasoning with salt and pepper if needed. Return chicken to the skillet, nestle into the rice mixture, cover, and simmer for 5-10 minutes.
- Garnish with chopped parsley and serve hot, ensuring each serving has tender chicken in creamy sauce alongside fluffy rice.
Notes
- For a gluten-free version, ensure your chicken broth is gluten-free.
- You can substitute heavy cream with milk or plant-based alternatives for a lighter dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of broth or milk.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg