CREAMY PARMESAN CHICKEN AND RICE

CREAMY PARMESAN CHICKEN AND RICE

Recipe by Jim HopkinsCourse: Main, SideCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal

Ingredients

  • 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces

  • 4 Tablespoons Butter

  • 1 Large onion, Diced

  • 3 Cloves Garlic, Minced (3 Teaspoons)

  • 2 Teaspoons Italian Seasoning

  • 1/2 Teaspoon Pepper

  • 1 Teaspoon Salt

  • 2 1/2 Cups Chicken Broth

  • 1 Cup long grain white rice

  • 1/2 Cup Heavy Cream

  • 1/2 Cup Freshly Grated Parmesan Cheese

  • Parsley for serving, Optional

Directions

  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth and rice to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
  • Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

Notes

  • Adapted from Nichole at the Salty Marshmallow – thesaltymarshmallow.com/creamy-parmesan-one-pot-chicken-rice

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