Creamy Parmesan Chicken Rice
A flavorful one-pan dish combining tender chicken breasts with creamy Parmesan rice, cooked together for easy preparation and cleanup. Perfect for a satisfying family dinner.
Equipment
- 1 large skillet
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and brown chicken on both sides until golden. Remove and set aside.
- Add chopped onion and garlic to the same skillet and sauté until fragrant and translucent.
- Add the rice and toast for 2-3 minutes, stirring frequently.
- Pour in chicken broth and heavy cream, stirring to combine, then bring to a simmer.
- Return the chicken to the skillet, cover tightly, reduce heat to low, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
- Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
- Garnish with chopped parsley before serving.
Notes
- Keep the skillet covered tightly for even cooking.
- Stir occasionally to prevent rice from sticking.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Leftovers can be refrigerated for up to 3 days.