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One-Pan Creamy Parmesan Chicken and Rice

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Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the Chicken
  • Season the chicken breasts generously with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides until golden, about 3-4 minutes per side. Remove from the skillet and set aside.
  • Sauté Aromatics
  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
  • Toast the Rice
  • Stir the rice into the skillet with the aromatics. To toast the rice lightly, cook for 2-3 minutes, stirring frequently.
  • Combine Ingredients
  • Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
  • Cook the Chicken and Rice
  • Return the chicken breasts to the skillet, nestling them into the rice. Cover the skillet tightly with a lid, reduce the heat to low, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through.
  • Finish with Parmesan
  • Once the chicken and rice are fully cooked, stir in the grated Parmesan cheese until melted and creamy. Taste and adjust the seasoning with salt and pepper if needed.
  • Serve
  • Garnish with freshly chopped parsley before serving. Plate the chicken alongside the creamy rice and enjoy while warm.