Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or whole milk
- 1 teaspoon paprika
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 cups cooked rice
- Fresh parsley for garnish
Instructions
- Start by seasoning the chicken with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, sauté chopped onions until translucent. Add minced garlic and cook for another minute. Pour in chicken broth, scraping up any browned bits. Let simmer for 2-3 minutes. Stir in heavy cream or milk, thyme, salt, and pepper. Cook until the sauce slightly thickens.
- Return the cooked chicken to the skillet, ensuring it coats well with the creamy sauce. Let simmer for a few more minutes to absorb flavors. Meanwhile, prepare the rice as directed. Serve the chicken over rice, garnished with fresh parsley.
Notes
- Allow the dish to cool before transferring to an airtight container. Store in fridge for up to 3 days. Reheat with a splash of chicken broth or water to maintain creaminess. Great for leftovers and quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg