Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: shredded cheese or vegetables for added flavor
Instructions
- Season the chicken breasts with salt, pepper, and paprika. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Pour in chicken broth and bring to a simmer. Add heavy cream, stirring constantly. Let cook for 4-5 minutes until slightly thickened. Season with salt and pepper as needed.
- Cook rice separately according to package instructions, using chicken broth for extra flavor if desired. Fluff the rice once cooked.
- Slice the cooked chicken and add back into the skillet with the sauce. Simmer for another 5 minutes. Serve the creamy chicken over fluffy rice, garnished with chopped parsley.
Notes
- Use high-quality chicken breasts for tender, juicy results.
- Ensure the chicken is fully cooked before slicing to keep the meat tender.
- Whisk the sauce continuously to prevent curdling for smooth creaminess.
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg