Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup long-grain white rice
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the onions and mince the garlic.
- In a large skillet over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
- Add bite-sized pieces of chicken breast to the skillet; cook until golden brown on all sides (8-10 minutes).
- Pour in chicken broth and heavy cream; stir well.
- Add rinsed rice along with paprika, thyme, salt, and pepper; mix thoroughly and bring to a boil.
- Cover tightly with a lid, reduce heat to low, and let it simmer for about 20 minutes until rice is tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg