One-Pan Creamy Chicken & Rice (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
4 boneless skinless chicken breasts
02 -
1 cup heavy cream
03 -
1 cup grated Parmesan cheese
→ Grains
04 -
1 cup long-grain white rice
→ Produce
05 -
1 small onion, finely chopped
06 -
3 cloves garlic, minced
07 -
Fresh parsley, chopped (for garnish)
→ Liquids & Oils
08 -
2 cups chicken broth
09 -
2 tablespoons olive oil
→ Seasonings
10 -
Salt and pepper to taste
# Instructions:
01 -
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden on both sides. Remove and set aside.
02 -
Using the same skillet, sauté chopped onion and garlic until they become fragrant and translucent.
03 -
Add rice to the skillet and toast for 2-3 minutes while stirring frequently. Pour in chicken broth and heavy cream, mixing well until combined. Let it come to a gentle simmer.
04 -
Return chicken to the skillet, cover tightly with a lid, and reduce heat to low. Cook for 20-25 minutes until rice is tender and chicken is fully cooked.
05 -
Incorporate grated Parmesan cheese, stirring until melted and creamy. Season with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
Ensure the skillet is covered tightly to cook the rice evenly
02 -
Stir occasionally to prevent the rice from sticking to the bottom of the pan
03 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C)