Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tbsp peri-peri sauce
- 1 tsp lemon juice
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat; sear chicken for 3-4 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, sauté chopped onion and minced garlic for 2-3 minutes until fragrant.
- Pour in the chicken stock, scraping any browned bits from the pan. Stir in heavy cream, peri-peri sauce, and lemon juice; simmer for 3-4 minutes until slightly thickened.
- Return the seared chicken to the skillet, coating it in the sauce. Simmer for an additional 8-10 minutes until fully cooked (internal temperature should reach 165°F).
- Serve over cooked rice and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 100mg