Creamy Parmesan Chicken Rice
A comforting one-pot meal with tender chicken, creamy sauce, and fluffy rice, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth Use quality chicken broth for best flavor
- 1 cup heavy cream Can substitute with half-and-half or a milk and sour cream mix
- 1 cup grated Parmesan cheese Additional cheese can be added for more creaminess
Additions
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil For cooking the chicken and sautéing onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried Italian herbs (optional)
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat olive oil in a large skillet or saucepan over medium heat.
- Season chicken breasts with salt, pepper, and optional dried Italian herbs.
- Add chicken to the skillet and brown for about 5-7 minutes on each side until golden brown and cooked through, then set aside.
- In the same skillet, add finely chopped onion and sauté until translucent (about 3-4 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the rice to toast slightly in the oil, enhancing its flavor.
- Pour in the chicken broth and heavy cream, mixing well.
- Bring to a gentle boil, reduce heat to simmer, and return the cooked chicken.
- Cover and cook for about 20 minutes or until rice is tender and has absorbed most of the liquid.
- Stir in grated Parmesan cheese until melted into the creamy sauce.
- Let sit for a few minutes to set before serving.
Notes
For a healthier twist, swap regular rice for cauliflower rice. Pair with a light salad or garlic bread. Letting the dish sit after cooking enhances flavors and thickness of the sauce.