Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups long-grain white rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, and paprika. Sear in olive oil until golden brown and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and shredded cheddar cheese, and cook until the sauce is smooth and creamy. Adjust seasoning as needed.
- Cook rice separately according to package instructions. Add cooked rice into the skillet with the sauce and stir to combine.
- Slice the cooked chicken breasts and layer over the rice mixture. Cover and simmer on low for 5 minutes to blend flavors and heat everything through.
Notes
- Use high-quality heavy cream and shredded cheese for enhanced flavor.
- Adjust seasoning, adding more paprika or spices for depth.
- If needed, thicken the sauce by simmering longer or using a cornstarch slurry.
- Cook rice separately to prevent mushiness and maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: Thirty grams
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg