Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs, shredded
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice in chicken broth according to package instructions.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
- Add shredded chicken to the skillet, season with paprika, salt, and pepper, and cook until heated through.
- Stir in heavy cream and shredded cheese; cook until sauce is hot and slightly thickened.
- Serve the creamy chicken mixture over cooked rice, garnished with parsley.
Notes
- You can use rotisserie chicken for faster prep.
- Add vegetables like peas or spinach for extra nutrition.
- Adjust cheese and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg