Creamy Chicken & Rice (Printable Version)
Juicy chicken and creamy cheesy rice all cooked in one pan. Great for busy nights and a breeze to clean up!
# What You'll Need:
→ Proteins & Dairy
01 -
1 cup grated Parmesan cheese
02 -
1 cup heavy cream
03 -
4 chicken breasts, boneless and skinless
→ Grains
04 -
1 cup white rice, long-grain
→ Produce
05 -
Fresh parsley, chopped for topping
06 -
3 minced garlic cloves
07 -
1 small onion, chopped finely
→ Liquids & Oils
08 -
2 tablespoons olive oil
09 -
2 cups chicken stock
→ Seasonings
10 -
Salt and pepper as needed
# Steps to Follow:
01 -
Sprinkle salt and pepper on the chicken breasts. Heat olive oil in a big pan over medium to high heat. Brown the chicken until golden on each side, then take it out and set aside.
02 -
Add chopped onion and minced garlic to the same pan. Cook until you can smell the aroma and the onions look clear.
03 -
Stir the rice into the pan and let it toast for a few minutes. Slowly pour in chicken stock and heavy cream. Stir it until everything is evenly mixed, then bring to a light boil.
04 -
Put the chicken back in the pan, cover it up tightly, lower the heat, and let it simmer for 20-25 minutes. The chicken should cook fully, and the rice needs to get soft.
05 -
Mix in Parmesan cheese until it melts and turns creamy. Taste test and add more salt or pepper if needed. Sprinkle chopped parsley on top before serving.
# Additional Notes:
01 -
Keep the lid on the pan snugly so the rice can cook properly.
02 -
Give the rice a stir now and then to keep it from sticking.
03 -
Use a meat thermometer to check if the chicken hits 165°F (74°C).