Description
This comforting one-pot chicken and rice recipe combines tender, browned chicken breasts with creamy parmesan-infused rice cooked in flavorful chicken broth and seasoned with Italian herbs. Ready in just 30 minutes, this dish is perfect for a quick and hearty weeknight dinner with minimal clean-up.
Ingredients
Scale
Chicken
- 1½ lbs boneless skinless chicken breasts, diced
- 1 tsp Italian seasoning (divided from 1 Tbsp)
- Salt and pepper, to taste
Cooking Base
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp onion powder
Rice and Sauce
- 2½ cups chicken broth
- 1 cup uncooked long-grain white rice
- ¾ cup heavy cream
- â…“ cup grated parmesan cheese
- Remaining 2 tsp Italian seasoning (from 1 Tbsp total)
Instructions
- Prepare chicken: Using a sharp knife, cut the boneless skinless chicken breasts into bite-sized pieces. Season the chicken pieces with 1 teaspoon of Italian seasoning, salt, and pepper to taste.
- Brown chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set it aside.
- Sauté garlic: In the same skillet, add minced garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
- Cook rice: Stir in 2½ cups of chicken broth and 1 cup of uncooked long-grain white rice. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer gently for 15 to 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add cream and cheese: Once the rice is cooked, stir in ¾ cup heavy cream and ⅓ cup grated parmesan cheese until well combined.
- Combine chicken and season: Return the cooked chicken to the skillet. Add the remaining 2 teaspoons of Italian seasoning and ½ teaspoon onion powder. Stir everything together well and adjust the seasoning with additional salt and black pepper to taste.
Notes
- Use fresh garlic for best flavor, but garlic powder can be substituted in a pinch.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Long-grain white rice cooks best for a fluffy texture, but jasmine rice can be used as a fragrant alternative.
- Ensure the skillet used has a tight-fitting lid to keep steam in while simmering the rice.
- This recipe can be doubled for larger groups, but adjust liquid and cooking times accordingly.
