Ingredients:
4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup diced onion
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp paprika
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the Chicken: Sprinkle chicken breasts with paprika, salt, and pepper on both sides.
Sear the Chicken: Heat olive oil in a large, deep skillet over medium heat. Add chicken and sear for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Cook the Rice: Stir in the rice, chicken broth, and dried thyme. Bring to a gentle simmer. Place the chicken breasts back into the skillet on top of the rice. Cover and cook on low heat for 18-20 minutes, or until the rice is tender and the chicken is fully cooked.
Make It Creamy: Remove the chicken and stir in the heavy cream and Parmesan cheese into the rice. Mix until creamy and well combined. Adjust seasoning with salt and pepper if needed.
Serve: Return the chicken to the skillet, garnish with fresh parsley, and serve warm. Enjoy!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 450 | Servings: 4
#OnePanMeals #ChickenRecipes #CreamyRice #WeeknightDinners #ComfortFood
