Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup long-grain rice
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup mixed vegetables (frozen works well)
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prep your ingredients by cutting the chicken into bite-sized pieces.
- In a large skillet, heat oil over medium heat and sauté the chicken until golden brown (5-7 minutes). Remove from skillet.
- Add minced garlic and mixed vegetables to the skillet, sautéing until fragrant (3-4 minutes).
- Pour in the chicken broth, scraping up any browned bits. Stir in heavy cream, paprika, Italian seasoning, salt, and pepper.
- Add rice to the mixture, ensuring it is coated with sauce. Bring to a gentle simmer, cover, and cook on low for about 20 minutes or until rice is tender.
- Return the cooked chicken to the skillet, gently mix everything together, and let it meld on low heat for an additional 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
