Garlic Parmesan Chicken and Rice
This comforting one-pan dish brings together tender chicken, creamy parmesan rice, and savory herbs for a hearty and flavorful dinner. It's simple enough for a weeknight but satisfying enough to serve to guests.
Ingredients
- 1 1/2 lbs chicken breasts cubed
- 4 tbsp butter
- 1 white onion diced
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crumbled
- 2 1/2 cups chicken broth
- 1 cup long grain white rice not quick cooking
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- kosher salt and black pepper to taste
- fresh parsley chopped, for serving
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, about 2–3 minutes.
- Add the cubed chicken to the skillet. Season with salt, pepper, thyme, and rosemary. Cook until golden on all sides, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the chicken broth and rice. Stir to combine, bring to a boil, then reduce heat to medium-low and cover.
- Simmer until the rice is tender and liquid is absorbed, 15–20 minutes.
- Remove from heat and stir in the heavy cream and grated parmesan until creamy.
- Serve hot, garnished with fresh parsley and extra parmesan if desired.
Notes
This dish reheats beautifully and can be made with leftover rotisserie chicken for a quicker version. For a bit of heat, add a pinch of crushed red pepper flakes with the herbs.
Nutrition
Calories: 520kcal
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