Description
This creamy chicken and rice recipe combines tender, seasoned chicken with aromatic sautéed onions and garlic, cooked with long-grain rice in a flavorful chicken broth base, finished with rich heavy cream and Parmesan cheese for a comforting and satisfying one-pan meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables and Seasoning
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Others
- 2 tablespoons unsalted butter
- 1 cup long-grain white rice (such as Jasmine), rinsed
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season Chicken: In a bowl, season the bite-sized chicken pieces with sweet paprika, garlic powder, and onion powder. Mix well and set aside to allow the flavors to meld.
- Sauté Vegetables: Melt the unsalted butter in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Cook Chicken: Add the seasoned chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is no longer pink in the center, about 6-7 minutes.
- Add Rice and Broth: Stir in the Italian seasoning, rinsed rice, and low-sodium chicken broth into the skillet with the chicken and vegetables. Season with salt and pepper to taste. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes without stirring. This allows the rice to cook evenly and absorb the broth.
- Add Cream and Cheese: After the rice is cooked, remove the lid and stir in the heavy cream and freshly grated Parmesan cheese. Continue cooking on low heat for 2-3 minutes, or until the rice absorbs most of the cream and the dish is creamy and rich. Adjust seasoning with salt and pepper as needed.
- Serve: Garnish the creamy chicken and rice with freshly chopped parsley. Serve immediately while warm for the best taste and texture.
Notes
- Rinsing the rice before cooking helps to remove excess starch and prevents the dish from becoming gummy.
- Use low-sodium chicken broth to better control the saltiness of the final dish.
- If preferred, substitute heavy cream with half-and-half for a lighter version, though the dish will be less creamy.
- For a dairy-free alternative, omit the cream and cheese and add coconut milk and nutritional yeast for flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
