Ingredients
Scale
- 4 chicken breasts
- 1 cup long grain rice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped 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.
- Cook chicken until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Add chicken broth and heavy cream, bringing to a simmer.
- Return chicken to skillet, spooning sauce over the top. Simmer for 5 minutes to thicken.
- Serve chicken over rice, garnished with chopped parsley.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Add vegetables like spinach or peas for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg