Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown on both sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, add chopped onion and garlic; sauté until translucent, about 3 minutes.
- Add rice to the skillet and stir to coat with the oil and aromatics. Cook for 2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to low, place chicken on top of the rice, cover, and simmer for 20 minutes or until rice is tender.
- Remove chicken briefly, stir in heavy cream and thyme, then return chicken to skillet. Cover and cook for an additional 5 minutes until creamy and heated through.
- Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs for breasts for more flavor.
- For a healthier version, use half-and-half instead of heavy cream.
- Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg