Instructions

1. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, black pepper, and paprika.
2. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
4. Pour in the chicken broth and bring to a simmer. Scrape any browned bits from the bottom of the skillet.
5. Stir in the heavy cream and bring the mixture to a gentle simmer. Add the long-grain white rice and stir to combine.
6. Return the cooked chicken to the skillet, cover, and reduce the heat to low. Let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. Once the rice is tender, stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with more salt and pepper if needed.
8. Serve warm, garnished with additional parsley if desired.