Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Cook rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides. Remove and set aside.
- In the same skillet, add sliced onions and cook until caramelized. Add garlic and cook for 1 minute.
- Pour in chicken broth, heavy cream, and paprika. Stir well and bring to a simmer.
- Return the chicken to the skillet, cover, and cook on low for 10-15 minutes until chicken is cooked through.
- Serve the chicken over rice, spoon the gravy over the top, and garnish with chopped parsley.
Notes
- Adjust the cream and broth for a thicker or thinner gravy.
- Use bone-in chicken for extra flavor if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg