Can I use brown rice instead of white rice?

Yes! Brown rice will take longer to cook, so adjust the cooking time accordingly to ensure it’s tender.

Can I make this dish vegetarian?

Absolutely! Use vegetable broth and substitute chicken with hearty vegetables like mushrooms or lentils for protein.

Add some red pepper flakes or diced jalapeños to the sauce for a kick!

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Season the chicken breasts with salt, pepper, paprika, and garlic powder. Let them marinate for about 15 minutes.
In a large skillet over medium heat, add olive oil and sear the chicken breasts for about 5–6 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and mix well.
Stir in the rice and return the chicken to the skillet, ensuring the rice is submerged in the sauce. Add frozen peas and carrots if using.
Cover the skillet and reduce heat to low. Let it simmer for about 20–25 minutes or until the rice is tender.
Fluff the rice with a fork, garnish with parsley, and serve.

For a quicker version, use pre-cooked rotisserie chicken and instant rice. Adjust cooking times accordingly.