Ingredients
Scale
- 2 cups of long-grain rice
- 1.5 lbs (700g) of boneless, skinless chicken breasts or thighs
- 1 cup of heavy cream or half-and-half
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup of grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth
- Fresh parsley for garnish (optional)
Instructions
- Rinse the rice thoroughly until the water runs clear. Pat dry the chicken pieces and season with salt, pepper, and paprika. Mince the garlic and chop the onion finely.
- Heat olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
- Add chopped onion to the skillet and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add rinsed rice to the skillet, stirring to coat for 1-2 minutes. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- Slice the cooked chicken and return to the skillet. Pour in heavy cream, stirring gently. Cook on low until the sauce thickens, about 5 minutes. Stir in Parmesan cheese.
Notes
- Use fresh, high-quality chicken for best tenderness.
- You can control the creaminess by adjusting the amount of cream used.
- Add a squeeze of lemon before serving to enhance flavors.
- Mix in vegetables like peas or spinach for added nutrition and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Normal
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg