A delightful one-pan dish combining tender chicken, creamy Parmesan-infused rice, and aromatic herbs for a comforting and satisfying meal. Perfect for busy weeknights when you want something hearty and flavorful.
Author:Emily
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:One-Pan, Stovetop
Cuisine:American
Diet:Halal
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet, season with salt and pepper, and cook until lightly browned on all sides, about 5 to 6 minutes.
Stir in the uncooked rice, ensuring it is evenly distributed among the chicken and onions.
Pour in the chicken broth and heavy cream. Add dried thyme and dried parsley, then stir to combine.
Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Remove from heat and stir in the grated Parmesan cheese until melted and fully incorporated.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving, if desired.
Notes
For extra flavor, add a squeeze of lemon juice before serving.
Substitute half-and-half for a lighter version, though the sauce will be less rich.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add vegetables such as spinach or peas during the last 5 minutes of cooking for added nutrition.