Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper, then brown on both sides until cooked through. Remove and set aside.
- Sauté onion and garlic until fragrant and translucent.
- Add rice, stirring to coat with sautéed vegetables.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
- Stir in heavy cream, then place cooked chicken back into the skillet, covering with sauce.
- Simmer for an additional 5 minutes. Garnish with parsley before serving.
Notes
- Use cooked chicken or leftovers for an even quicker meal.
- Adjust seasoning and cream to taste for desired richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: Twenty grams
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg