Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until softened.
- Season chicken breasts with salt, pepper, thyme, and paprika. Add to the skillet and cook until browned on both sides.
- Remove chicken from the skillet and set aside. In the same skillet, add rice and stir to coat with the remaining oil and flavors.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Return chicken to the skillet, cover, and cook on low heat for 20-25 minutes until rice is tender and chicken is cooked through.
- Sprinkle with Parmesan cheese before serving.
Notes
You can customize the seasonings to taste.