Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium sweet onion, chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup long-grain white rice
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp Dijon mustard
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add minced garlic for an additional minute.
- Season chicken breasts with salt, pepper, and paprika. Add chicken to the skillet and sear each side until golden brown (about 5 minutes per side).
- Pour in chicken broth, heavy cream, and Dijon mustard; stir well and bring to a gentle simmer.
- Add uncooked rice to the mixture; cover tightly and cook on low heat for about 20 minutes until rice absorbs liquid.
- Remove from heat and gently fold in grated Parmesan cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg