Ingredients
Scale
- 2 chicken breasts (boneless, skinless)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley (for garnish)
Instructions
- In a large skillet, melt butter over medium heat. Add chicken breasts and cook until golden and cooked through (about 6-7 minutes per side). Remove and set aside.
- In the same skillet, sauté onion and garlic until soft. Add rice and stir to coat in the butter.
- Pour in chicken broth, heavy cream, salt, pepper, and paprika. Stir to combine.
- Return chicken to the skillet, cover, and simmer for 15-20 minutes, until rice is tender and liquid is absorbed.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, use chicken broth instead of water to cook the rice.
- You can substitute the chicken breasts with thighs for a juicier result.
- If the dish looks dry, add a little more cream or broth to achieve your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes