Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups long-grain rice
- 1 cup chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook rice according to package instructions.
- In a large skillet, melt butter over medium heat. Season chicken with salt, pepper, and paprika. Brown chicken on both sides until golden.
- Remove chicken and set aside. In the same skillet, sauté onion and garlic until translucent.
- Add chicken broth and heavy cream, stirring to combine. Simmer until sauce thickens.
- Return chicken to skillet, spoon sauce over, and cook through for 10 minutes.
- Serve chicken over rice, garnished with parsley.
Notes
- For extra flavor, add sliced mushrooms or bell peppers during sautéing.
- Use cream cheese for a richer sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg