Description
This Creamy Parmesan One Pot Chicken and Rice recipe is a comforting and easy-to-make dish combining tender chicken, flavorful garlic and onions, and creamy Parmesan-infused rice. Prepared entirely in one skillet, it makes for a perfect weeknight meal that is both satisfying and packed with delicious flavors.
Ingredients
Scale
Chicken and Seasonings
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons Italian seasoning
- 1/2 teaspoon pepper
- 1 teaspoon salt
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced (3 teaspoons)
Liquids and Dairy
- 4 tablespoons butter
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Grains and Garnish
- 1 cup long grain white rice
- Fresh parsley, chopped (optional)
Instructions
- Sauté onion: Heat butter in a large skillet over medium-high heat. Add diced onion and cook for about 2-3 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Cook chicken: Add the cubed chicken breasts along with Italian seasoning, pepper, and salt into the skillet. Stir and cook for approximately 5 minutes until the chicken pieces are golden on the outside and mostly cooked through.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without allowing it to brown or burn.
- Combine remaining ingredients: Pour in the chicken broth and add the long grain white rice to the skillet. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a lid and let it simmer gently for 17-20 minutes until the rice is tender and has absorbed the liquid.
- Stir in cream and cheese: Once the rice is cooked, remove the skillet from heat. Stir in the heavy cream and freshly grated Parmesan cheese until well combined and creamy. Serve immediately, garnished with chopped fresh parsley if desired.
Notes
- To save time, you can use pre-minced garlic or an onion powder substitute, but fresh ingredients provide the best flavor.
- For a lower-fat version, substitute heavy cream with half-and-half or a light cream alternative, though the dish will be less rich.
- Ensure to cover the skillet tightly while simmering to cook the rice evenly and prevent steam from escaping.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in a microwave with a splash of broth or water to loosen the rice.
- Feel free to add vegetables like peas or spinach towards the end of cooking for added nutrition and color.
