Creamy Chicken and Rice
A comforting one-pan meal featuring tender chicken, fluffy rice, and a rich cream sauce.
Equipment
- Large Sauté Pan
- Cutting Board
- Cooking utensils
Ingredients
- 1 ½ lbs boneless chicken thighs or breast diced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- ½ medium yellow onion small-diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 cup jasmine or long-grain white rice uncooked
- 2 ½ cups chicken broth plus more as needed
- ½ cup heavy cream plus more as needed
- ¾ cup freshly grated parmesan cheese plus more for garnish
- as needed fresh parsley for garnish
Instructions
- Dice the chicken thighs or breast into bite-sized pieces and season with garlic powder, Italian seasoning, salt, and black pepper.
- In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook until golden brown and cooked through. Remove the chicken and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the diced onion and cook until softened, about 3 to 5 minutes. Then add the minced garlic and dried Italian seasoning, cooking for another minute.
- Stir in the uncooked rice and toast for about 2 minutes, until slightly golden.
- Return the cooked chicken to the pan and pour in the chicken broth. Stir well and add salt and pepper to taste. Cover and simmer for 18 to 20 minutes until the rice is tender.
- Once the rice is tender, stir in the heavy cream and parmesan cheese until combined and creamy. Adjust texture with more cream or broth if desired.
- Top with additional parmesan cheese and fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat with a splash of broth or cream.