Parmesan Chicken & Rice (Printable Version)
A creamy, one-skillet mix of parmesan rice and chicken that's ideal for busy nights. Deliciously simple and quick with minimal mess.
# What You'll Need:
01 -
4 chicken breasts, no bones or skin.
02 -
1 cup of white long-grain rice.
03 -
2 cups of chicken stock.
04 -
1 cup of heavy whipping cream.
05 -
1 cup of shredded Parmesan.
06 -
One small onion, diced finely.
07 -
3 garlic cloves, chopped small.
08 -
2 tablespoons of olive oil.
09 -
Salt and black pepper as needed.
10 -
Chopped fresh parsley to sprinkle on top.
# Steps to Follow:
01 -
Sprinkle chicken with pepper and salt, then cook in oil till browned.
02 -
In the same skillet, soften garlic and onion by sautéing them.
03 -
Toss rice into the pan and stir for a few minutes to toast it.
04 -
Stir in cream and broth, then warm it up until it starts to bubble.
05 -
Place chicken back in the skillet, cover, and leave it to cook for 20-25 minutes.
06 -
Mix in Parmesan till it melts and serve with parsley on top.
# Additional Notes:
01 -
Keep the lid on tight.
02 -
Give it a stir every now and then so it doesn’t stick.
03 -
Make sure chicken is heated through to 165°F.