Chasety
A creamy, comforting one-pot meal of juicy chicken breasts, parmesan-infused rice, and rich, savory broth made fast in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main 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
Instructions
- Season chicken breasts well with salt and pepper.
- Heat olive oil in a skillet over medium-high heat until shimmering, then add chicken.
- Cook chicken for about 5-6 minutes per side until golden brown and cooked through. Set aside.
- In the same skillet, sauté chopped onion for 3-4 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add rice and cook for 1-2 minutes to lightly toast it.
- Pour in chicken broth and heavy cream, stir to combine.
- Bring mixture to a simmer, reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and liquid is mostly absorbed.
- Stir in grated Parmesan until fully melted and creamy.
- Place chicken breasts back into rice and heat for 2-3 more minutes.
- Garnish with chopped fresh parsley and serve.
Notes
For best texture, consider storing chicken and rice separately from the cream broth and combine when reheating. Works great for leftovers!