A rich and creamy dish made with tender chicken smothered in a creamy sauce, served with seasoned rice. Perfect for a comforting family meal.

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Heat the olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and paprika.
Cook chicken breasts in the skillet for 6-7 minutes per side, or until cooked through and golden brown. Remove from skillet and set aside.
In the same skillet, add the diced onion and garlic. Sauté until the onion is translucent, about 2-3 minutes.
Add the chicken broth and bring to a simmer. Stir in the heavy cream and shredded cheddar cheese. Continue to cook, stirring occasionally, until the sauce is smooth and creamy.
Add the cooked chicken breasts back into the skillet. Spoon some of the creamy sauce over the chicken, then cover the skillet and let it simmer for another 5 minutes to ensure the chicken is fully coated.
While the chicken simmers, cook the rice according to package instructions.
Serve the creamy chicken over the cooked rice, garnished with chopped parsley if desired.

If you prefer a spicier dish, add a pinch of cayenne pepper to the sauce.
For a lighter version, substitute the heavy cream with half-and-half or a non-dairy cream alternative.
This recipe pairs well with steamed vegetables or a side salad.