Effortless Chicken Parmesan Rice (Print Version)
# Ingredients:
→ Seasonings
01 -
Salt and pepper, add as you like
→ Liquids & Oils
02 -
Two big spoons of olive oil
03 -
Two cups chicken broth
→ Produce
04 -
Three minced garlic cloves
05 -
One little onion, chopped up
06 -
Chopped parsley to toss on top
→ Grains
07 -
A cup of white long-grain rice
→ Proteins & Dairy
08 -
Four chicken breasts, skin off, no bones
09 -
One cup heavy cream
10 -
A cup of shredded Parmesan
# Instructions:
01 -
Stir in your Parmesan until the sauce gets smooth and cheesy. Taste and add a bit more salt or pepper if you want. Throw parsley over everything right before you eat.
02 -
Nestle the chicken breasts back into the pan, pop a lid on tight and turn the burner down. Let it all hang out for 20 to 25 minutes until the rice is soft and the chicken is done.
03 -
Dump in the rice and keep it moving for a couple minutes so it starts to brown. Pour in the broth followed by the heavy cream. Give it a good mix and wait for it to start bubbling softly.
04 -
Don't clean the skillet! Toss in the chopped onion and garlic. Cook until it softens and you can smell it.
05 -
Sprinkle both sides of your chicken with pepper and salt. Heat up olive oil in a big pan over medium-high. Lay the chicken in and cook till it’s beautifully browned—flip so both sides get color. Take out the chicken and set it somewhere safe.
# Notes:
01 -
Always use the lid tight so the rice comes out perfectly cooked
02 -
Give the pot a stir here and there to stop any rice from sticking
03 -
Grab a meat thermometer and make sure the chicken reads at least 165°F inside