Ingredients
Scale
- 4 pieces Chicken Breasts (about 1.5 pounds; or boneless, skinless chicken thighs)
- 1 cup Rice (uncooked)
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 cup Frozen Peas (optional)
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Thyme
- ½ teaspoon Parsley (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, seasoning with salt, pepper, and paprika. Cook until browned, about 5-7 minutes per side, then remove and set aside.
- Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
- Stir in the rice, cooking for another minute to toast.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Return the chicken to the skillet, cover, and reduce heat to low. Let it simmer for about 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- Stir in the frozen peas in the last few minutes of cooking.
- Garnish with parsley before serving.
Notes
For added flavor, consider marinating the chicken beforehand. Adjust the sauce thickness by altering cream or broth amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg