Creamy Garlic Parmesan Chicken and Rice

Equipment Needed

• Large skillet with fitted lid

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 2 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Step 1

   Pat the chicken dry and season it with garlic powder, onion powder, paprika, salt, and black pepper.

2. Step 2

   Heat the olive oil in a large skillet over medium-high heat.

3. Step 3

   Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Transfer the chicken to a plate and set aside.

4. Step 4

   Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, stirring constantly.

5. Step 5

   Add the uncooked rice and stir for 1 minute to lightly toast it.

6. Step 6

   Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet.

7. Step 7

   Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.

8. Step 8

   Stir in the heavy cream, Parmesan cheese, and butter until creamy and well combined.

9. Step 9

   Return the cooked chicken to the skillet and stir gently to combine. Cook for another 2 to 3 minutes, until the chicken is heated through and reaches 165°F (74°C) in the thickest part when checked with a food thermometer.

10. Step 10

    Taste and adjust the salt and pepper as needed.

11. Step 11

    Sprinkle with fresh parsley and serve warm.

Recipe Notes