Description
This creamy chicken and rice recipe is a comforting and hearty dish perfect for a cozy dinner. Tender chicken pieces are cooked with aromatic garlic and onions, then combined with long-grain rice simmered in chicken broth and enriched with heavy cream and Parmesan cheese for a luscious, flavorful meal.
Ingredients
Scale
Chicken and Rice
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat fats: Heat butter and olive oil in a large skillet or Dutch oven over medium heat to prepare the cooking base.
- Cook chicken: Season the diced chicken with salt and pepper, then cook in the skillet until browned on all sides. Remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, sauté the finely diced onion until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Toast rice: Stir the uncooked rice into the sautéed onion and garlic, toasting it for about 2 minutes while stirring frequently to enhance its flavor.
- Simmer rice: Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet and cook for 15–18 minutes, or until the rice is tender and the broth mostly absorbed.
- Add cream and cheese: Stir in the heavy cream and freshly grated Parmesan cheese for creaminess and flavor. Return the cooked chicken to the skillet.
- Final simmer: Let everything simmer together for 3–5 minutes until the dish is creamy and heated through completely.
- Season and serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving for a fresh touch.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs typically offer more moisture.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- To make this dish gluten-free, ensure the chicken broth used is gluten-free certified.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Add vegetables like peas or spinach in step 6 for extra nutrition and color.
