Description
A comforting one-skillet meal featuring tender chicken simmered with rice in a rich garlic cream sauce.
Ingredients
- 2 chicken breasts, boneless skinless
- 3 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 onion, small, finely chopped
- 2 tbsp parsley, fresh, chopped (plus more for garnish)
- 1 cup chicken broth
- 1 cup white or brown rice
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
Instructions
- Warm a large skillet over medium heat. Add the olive oil and butter. Let the butter melt and get foamy.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent and fragrant. Move them to the side of the skillet.
- Pat the chicken breasts dry. Rub the garlic powder, black pepper, Italian seasoning, paprika, and salt over both sides. Place the chicken in the skillet and brown 3–5 minutes per side.
- Pour in the chicken broth and bring the pan to a gentle simmer. Scatter the rice into the skillet and stir to evenly distribute. Cover the skillet. Cook white rice for 15–18 minutes, or brown rice for 40–45 minutes, until the rice is tender and most of the liquid is absorbed.
- Once the rice is cooked, remove the lid. Stir in the heavy cream and grated Parmesan. Cook uncovered for 2–3 minutes, stirring, until the sauce thickens and coats the rice.
- If desired, slice the chicken before serving. Garnish with chopped parsley and serve hot.
Notes
Substitute heavy cream with Greek yogurt for a lighter option. White rice cooks faster than brown rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American