Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts or thighs
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1 cup grated cheese (cheddar or Parmesan)
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Season the chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden on both sides, about 4-5 minutes per side, then remove and set aside.
- In the same pan, sauté the chopped onion until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
- Stir in the rice, coating it with the aromatic mixture. Pour in chicken broth, bring to a gentle boil, then reduce heat, cover, and simmer for 10 minutes.
- Uncover the pan, stir in heavy cream and grated cheese. Return chicken to the pan, nestling it into the rice. Cover and cook for another 5-7 minutes until chicken is cooked through and sauce is creamy.
- Sprinkle with fresh parsley or chives, adjust seasoning if necessary, then serve hot garnished with herbs.
Notes
- For dairy-free version, substitute heavy cream with coconut cream and use dairy-free cheese.
- Add vegetables like peas, spinach, or bell peppers for extra nutrition.
- Ensure rice is fully cooked and tender; adjust cooking time for different rice types.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 530 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg