Step 1: Season the Chicken

Start by seasoning the chicken breasts with salt, pepper, paprika, and onion powder on both sides. These seasonings help to enhance the chicken’s natural flavors. You want the chicken to have a nice, balanced flavor that will complement the creamy sauce.

Step 2: Brown the Chicken

Next, heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Let them cook for about 5-7 minutes on each side, or until they’re golden brown and cooked through. You want the chicken to have a nice sear on the outside while staying juicy on the inside. Once cooked, remove the chicken from the skillet and set it aside.

Step 3: Sauté the Onions and Garlic

In the same skillet, add the butter and sauté the chopped onion for about 3-4 minutes, or until the onion becomes softened and translucent. Then, add the minced garlic and cook for another minute, allowing the garlic to become fragrant and meld with the onions.

Step 4: Cook the Rice

Once the onions and garlic are softened, add the rice to the skillet. Stir the rice to coat it in the butter, onion, and garlic mixture. This will help the rice absorb the rich flavors of the ingredients. Then, pour in the chicken broth and heavy cream. Stir everything together, ensuring that the rice is evenly distributed and submerged in the liquid.

Step 5: Simmer and Finish

Now it’s time to bring everything together. Place the chicken breasts back into the skillet on top of the rice. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 15-20 minutes. This allows the rice to cook through and absorb the liquid. You’ll want to make sure the rice is tender and the chicken is cooked through. If you find that the rice isn’t done, you can add a little more chicken broth and let it simmer for a few more minutes. Once everything is cooked and the sauce has thickened, garnish with fresh parsley and serve.