Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup jasmine rice
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika.
- Sear chicken until golden brown on both sides, about 6 minutes per side. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine.
- Return chicken to the skillet, cover, and simmer for 15 minutes until cooked through and sauce thickens.
- Serve chicken over rice, spooning the creamy sauce over the top. Garnish with parsley.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Adding sautéed mushrooms enriches the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, simmer
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg