Description
A delicious creamy chicken dish served over rice with fresh parsley garnish.
Ingredients
Scale
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil for searing the chicken
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika (preferably sweet)
- 1 cup chicken broth
- 1 cup heavy cream (can be substituted with half-and-half or coconut milk)
- 2 cups cooked rice (white or brown)
- to taste salt and pepper
- for garnish Fresh parsley, chopped
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large pan over medium heat. Add chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- In the same pan, add the chopped onion and sauté until soft, about 3-4 minutes. Add minced garlic and paprika, cooking for an additional minute until fragrant.
- Pour chicken broth into the pan, scraping up any browned bits. Bring to a simmer, then stir in the heavy cream, mixing well.
- Return the chicken to the pan, allowing it to soak in the flavors. Let it simmer for 5-10 minutes until the sauce thickens slightly.
- Spoon the chicken and creamy sauce over the cooked rice. Garnish with freshly chopped parsley.
Notes
- This dish is versatile; substitute the heavy cream with half-and-half or coconut milk for a lighter option.
- Adjust salt and pepper according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg