Description
Indulge in this comforting dish featuring tender chicken enveloped in a rich, creamy sauce, served over fluffy rice—a perfect weeknight dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup long-grain white rice
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, melt butter. Add onions and garlic; sauté until soft and fragrant (about 3-4 minutes).
- Season chicken with salt, pepper, and paprika. Add to the skillet and brown each side (about 5 minutes). Remove from skillet.
- In the same skillet, whisk in flour with remaining butter. Gradually add chicken broth while scraping the bottom of the pan until slightly thickened.
- Stir in heavy cream and fold in uncooked rice until well coated.
- Return browned chicken to the skillet on top of the rice mixture. Cover tightly with foil or a lid and bake for 25-30 minutes until chicken is cooked through and rice absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (~300g)
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 100mg