Description
A warm, comforting one-pan meal with tender chicken breasts and fluffy rice soaked in savory chicken broth and cream.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups white rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
Instructions
- Season the chicken breasts on both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add the chicken and brown until golden, about 5–7 minutes per side. Remove chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes. Add the rice and stir to coat.
- Pour in the chicken broth and bring to a boil. Return browned chicken to the skillet, nestling it on top. Reduce heat to low, cover, and simmer for 20–25 minutes, until rice is tender and has absorbed most of the broth.
- Stir in the heavy cream and heat gently until sauce thickens slightly. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
Use low-sodium broth for better control of saltiness. If using brown rice, increase broth to 4.5 cups and cook longer.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 130mg