Begin by heating a large skillet over medium-high heat. Add a drizzle of oil, then sear the chicken breasts for about 5-7 minutes on each side until golden brown. Remove the chicken and set aside.

In the same skillet, reduce heat to medium and add diced onions and minced garlic. Sauté for about 3-4 minutes until the onions become translucent.

Pour in the heavy cream and sour cream into the skillet with the onions and garlic. Stir, season with paprika, salt, and pepper, and let simmer on low for about 5 minutes.

Return the seared chicken breasts to the skillet, spooning some creamy sauce over them. Cover and simmer on low for 15-20 minutes until chicken is cooked through.

While chicken simmers, prepare rice according to package instructions. Serve chicken on a bed of rice with creamy sauce over the top.