Description
This creamy Parmesan one-pot chicken and rice recipe is a comforting and easy-to-make meal perfect for weeknights. Tender chicken pieces are sautéed with onions and garlic, then simmered with long grain white rice in chicken broth until perfectly cooked. Finished with rich heavy cream and freshly grated Parmesan cheese, this dish offers a luscious texture and savory flavor all in one skillet. Garnish with fresh parsley for a burst of color and freshness.
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
- 4 tablespoons butter
- 1 large onion, diced
- 3 cloves garlic, minced (3 teaspoons)
Rice and Liquids
- 2 1/2 cups chicken broth
- 1 cup long grain white rice
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Sauté onion: Heat butter in a large skillet over medium-high heat. Add diced onion and cook, stirring occasionally, until softened and translucent, about 2-3 minutes.
- Cook chicken: Add the chicken pieces to the skillet along with Italian seasoning, pepper, and salt. Cook and stir occasionally until chicken is golden brown and cooked through, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- 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 and let it simmer gently for 17-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in cream and cheese: Remove the skillet from heat and stir in the heavy cream and freshly grated Parmesan cheese until well combined and creamy. Serve immediately, optionally topped with chopped fresh parsley for added freshness and color.
Notes
- Use low sodium chicken broth if you want to control the saltiness better.
- Feel free to substitute chicken breasts with boneless, skinless thighs for extra juiciness.
- For a lighter version, you can use half-and-half instead of heavy cream, but it may be less rich.
- If fresh Parmesan is unavailable, pre-grated Parmesan cheese can be used but fresh is always recommended for best flavor.
- This recipe can be easily doubled for larger gatherings; just use a larger skillet or pot.
- Leftovers store well and can be reheated gently on the stove with a splash of broth or water to restore creaminess.
