Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Sear chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onions and minced garlic until fragrant and translucent, about 2-3 minutes.
- Add rice to the skillet, stirring to coat. Pour in chicken broth, bring to a boil, then cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Slice cooked chicken and add back to the skillet. Pour in heavy cream, sprinkle with shredded cheese, and stir gently until cheese melts and sauce thickens.
- Garnish with chopped parsley if desired. Serve hot, ensuring each serving has tender chicken, fluffy rice, and cheesy sauce.
Notes
- Use freshly minced garlic and chopped onions for the best flavor.
- Choose high-quality cheese for a richer sauce.
- Adjust the amount of cream to suit your preferred sauce consistency.
- Add herbs like thyme or rosemary during cooking for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg