Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season with salt, pepper, paprika, and thyme. In a large skillet or nonstick skillet, heat olive oil over medium heat. Sear the chicken for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add chopped onions and cook until translucent, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds. Add rice and stir to coat with the aromatics, cooking for 2-3 minutes until lightly toasted.
- Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Stir in heavy cream, then return the cooked chicken breasts to the skillet, nesting them into the creamy rice mixture.
- Cover and cook everything on low heat for an additional 10 minutes, allowing flavors to meld. Check the rice for tenderness—add more broth or cream if needed and cook a few more minutes.
- Sprinkle chopped parsley on top. Serve hot, optionally with vegetables or a side salad for a complete meal.
Notes
- You can add vegetables like peas, spinach, mushrooms, or bell peppers for extra nutrition and flavor.
- If preferred, substitute brown rice or cauliflower rice for a healthier twist.
- Adjust the seasoning and add hot sauce or red pepper flakes for a spicy variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg