Description
This creamy chicken and rice dish is a comforting, flavorful meal perfect for weeknight dinners. Tender bite-sized chicken breasts are seasoned and cooked with aromatic onions and garlic, then simmered with long-grain rice in a delicious chicken broth blend. The dish is finished with rich heavy cream and freshly grated Parmesan cheese for a velvety texture, garnished with fresh parsley for a pop of color and freshness. Ready in just 35 minutes, it's an easy, satisfying one-skillet meal the whole family will enjoy.
Ingredients
Chicken
- 1 pound chicken breasts, cut into small bite-size cubes
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauté
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
Rice and Liquids
- 1 cup long grain rice (such as Jasmine)
- 2 cups low sodium chicken broth
- Salt and pepper to taste
Finishing
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Season the Chicken: In a bowl, combine the chicken cubes with sweet paprika, garlic powder, and onion powder. Mix well to evenly coat each piece. Set aside to let the flavors infuse.
- Cook the Onion and Garlic: Heat a large skillet over medium heat and melt the unsalted butter. Add the chopped onion and sauté for about 3 minutes until soft and translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Chicken: Add the seasoned chicken pieces to the skillet. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside and mostly cooked through.
- Add Rice and Steam: Sprinkle the Italian seasoning over the chicken. Pour in the long grain rice and pour the low sodium chicken broth on top. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
- Simmer Covered: Once boiling, reduce the heat to low and cover the skillet with a lid. Let it simmer for 15 minutes without stirring, allowing the rice to absorb the liquid and cook evenly.
- Finish with Cream and Parmesan: Remove the lid and stir in the heavy cream and freshly grated Parmesan cheese. Continue cooking for a couple of minutes until most of the cream is absorbed and the mixture is creamy and cohesive. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle fresh parsley over the dish just before serving for a bright, fresh touch. Serve immediately while warm and creamy.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative, though the dish may be less rich.
- Use freshly grated Parmesan for the best flavor and creaminess.
- Do not stir the rice while it simmers to avoid gummy texture; allow it to cook undisturbed.
- Adjust seasoning as needed at the end to balance the flavors perfectly.
- To add vegetables, consider stirring in peas or spinach after adding cream and cheese.
