Here’s a comforting and easy recipe for Chicken with Creamy Garlic Parmesan Rice—a one-pan, creamy, flavorful meal.
Chicken with Creamy Garlic Parmesan Rice
Servings: 4
Prep Time: 10 min
Cook Time: 25–30 min
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- Salt and pepper, to taste
- 1 teaspoon garlic powder (optional)
- 3–4 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 ½ cups chicken broth
- ½ cup heavy cream or half-and-half
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
Instructions
- Cook the chicken:
- In a large skillet, heat olive oil over medium-high heat.
- Season chicken with salt, pepper, and garlic powder.
- Cook chicken pieces 5–7 minutes until golden and cooked through. Remove from skillet and set aside.
- Sauté garlic:
In the same skillet, add minced garlic and sauté 30–60 seconds until fragrant. - Cook the rice:
- Add uncooked rice to the skillet and stir for 1–2 minutes to lightly toast.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
- Make it creamy:
- Stir in heavy cream, Parmesan cheese, and Italian seasoning. Mix until creamy and well combined.
- Combine chicken and rice:
Add cooked chicken back into the skillet. Stir gently to combine and heat through. - Serve:
Garnish with fresh parsley and extra Parmesan if desired. Serve hot.
Tips:
- For extra flavor, sauté onions or mushrooms with the garlic.
- Use chicken thighs for juicier meat.
- Leftovers can be stored in the fridge for 2–3 days; reheat gently with a splash of milk or broth to restore creaminess.
I can also provide a one-pot version where the chicken cooks right in the creamy rice, saving time and cleanup. Do you want me to do that?
