Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a skillet, melt butter and brown chicken on both sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Add rice and cook for 1-2 minutes, stirring constantly.
- Pour in chicken broth and heavy cream, bring to a boil.
- Return chicken to the skillet, cover, and simmer on low for 25 minutes until rice is tender and chicken is cooked through.
- Garnish with parsley and serve hot.
Notes
- For a creamier sauce, add extra heavy cream towards the end.
- You can substitute chicken breasts if preferred.
- Serve with steamed vegetables for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg