Creamy Chicken and Rice
A quick and cozy comfort dish made with tender chicken, fluffy rice, aromatic herbs, and a creamy parmesan finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound chicken breasts cut into bite size cubes
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons unsalted butter
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 cup long grain rice such as Jasmine
- 2 cups low sodium chicken broth
- salt and pepper to taste
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- fresh parsley for garnish
Instructions
Instructions
- Season your chicken cubes with paprika, garlic powder, and onion powder.
- Melt the butter in a large skillet over medium heat. Add chopped onion and cook until soft, about 3-4 minutes.
- Add minced garlic and Italian seasoning and stir for 30 seconds.
- Add seasoned chicken and sauté until cooked through and no longer pink, about 5-6 minutes.
- Add rice and toast lightly for 1-2 minutes, then pour in chicken broth. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and broth is absorbed.
- Quick release any remaining pressure if using pressure cooker. Let rest 5 minutes, then stir in heavy cream and Parmesan.
- Fluff up the rice and garnish with fresh parsley before serving.
Notes
Cool before storing. Keeps 4 days in fridge or 3 months frozen. Add broth or cream when reheating.