Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Garlic powder
- Dried thyme
- Olive oil
- Salt and pepper
Instructions
- Cut the chicken into bite-sized pieces; season with salt, pepper, garlic powder, and thyme.
- In a skillet over medium heat, heat olive oil and sauté the seasoned chicken until golden brown (5-7 minutes). Remove from skillet.
- Add the rice to the same skillet and toast for 1 minute.
- Pour in the chicken broth and heavy cream; stir well and bring to a gentle boil.
- Reduce heat to low, add the chicken back in, cover, and simmer for 20 minutes until rice is cooked.
- Fluff with a fork before serving; garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg