Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup long-grain white rice
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp soy sauce
- 1 tsp Dijon mustard
Instructions
- Prepare your ingredients by finely chopping the garlic and onion.
- In a large skillet over medium heat, add oil and sear the chicken for 6-8 minutes per side until golden brown. Remove the chicken from the skillet.
- In the same skillet, add garlic and onion; sauté until translucent. Stir in rinsed rice until coated in oil.
- Pour in chicken broth and heavy cream; mix well. Add soy sauce and mustard for flavor.
- Nestle the seared chicken back into the pan. Cover and reduce heat to low, simmering for about 20-25 minutes until rice is tender.
- Mix in any desired vegetables during the last few minutes of cooking. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 155mg