Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup long grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice in chicken broth until fluffy; set aside.
- In a large skillet, melt butter over medium heat. Sauté chopped onion and minced garlic until fragrant.
- Add chicken breasts, season with paprika, salt, and pepper, cook until browned and cooked through. Shred the chicken after cooling slightly.
- Stir in heavy cream and simmer until sauce thickens.
- Add shredded chicken to the sauce, combine well.
- Serve the creamy chicken mixture over cooked rice, garnished with fresh parsley.
Notes
- Adjust seasoning to taste.
- For extra flavor, add sautéed mushrooms or a splash of white wine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg