Ingredients
Scale
- 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 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp fresh parsley (chopped)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with garlic powder, onion powder, salt, pepper, and paprika.
- Cook chicken for 5-6 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add rice and chicken broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until rice is tender.
- Stir in heavy cream and Parmesan cheese until well combined.
- Return chicken to the skillet, cover, and cook for 5 more minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add sautéed mushrooms or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Adjust seasoning to taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg