Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cups chicken broth
- 1 cup heavy cream or non-dairy alternative
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup uncooked rice
- 1 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt, black pepper, paprika, and thyme. Dice the onion and mince the garlic.
- Cook rice in a medium saucepan with chicken broth according to package instructions.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, then remove from skillet.
- Sauté onions in the same skillet until soft; add garlic and cook until fragrant.
- Pour in chicken broth, bring to a simmer, stir in heavy cream and optional peas. Return chicken to skillet, cover, and simmer until cooked through.
- Serve warm over rice and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 155mg