Description
This creamy, cheesy, and hearty dish is a perfect one-pan solution for busy weeknights or family dinners. Tender chicken, fluffy rice, and rich Parmesan sauce come together for a meal that’s both simple and satisfying.
Ingredients
Scale
- 500g boneless chicken (breasts or thighs), cut into bite-sized pieces
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Cook the Chicken: Season chicken with salt, pepper, and Italian seasoning. Heat oil in a large pan over medium heat. Sear chicken until golden on both sides (5–7 minutes). Remove and set aside.
- Sauté Aromatics: In the same pan, add onions and garlic. Sauté for 2–3 minutes until fragrant and softened.
- Toast the Rice: Stir in the rice and cook for 1–2 minutes to toast it lightly. This adds a nutty flavor.
- Simmer the Rice: Pour in chicken broth, stir, and bring to a gentle boil. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally. Add a splash of broth or water if needed.
- Combine and Finish: Return chicken to the pan. Stir in heavy cream and Parmesan cheese. Mix gently until the sauce thickens and coats everything. Simmer for 2–3 minutes.
- Serve: Garnish with fresh parsley or basil. Serve hot and enjoy the creamy goodness!
Notes
- Choose the Right Rice: Use long-grain varieties like jasmine or basmati for the best texture. Avoid quick-cooking rice, which can turn mushy in this one-pan dish.
- Add Cream and Cheese Last: To prevent curdling, stir in the heavy cream and Parmesan after the rice and chicken are fully cooked, keeping the heat low while mixing.
- Adjust Liquid as Needed: If the rice absorbs liquid too quickly, add small splashes of warm broth during cooking to keep it creamy without overcooking.
- Prep Time: 10 mins
- Cook Time: 30 mins