Chicken with Garlic Parmesan Rice Recipe

This Chicken with Garlic Parmesan Rice is a comforting, flavorful one-pan dish. The creamy garlic rice pairs perfectly with tender, juicy chicken breasts, all topped with a rich Parmesan cheese flavor. This meal is perfect for weeknights when you need something quick and delicious!

Instructions:

1. Prepare the Chicken:

• Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
• Heat the olive oil and 1 tablespoon of butter in a large skillet or sauté pan over medium heat.
• Add the chicken breasts to the pan and cook for about 6-7 minutes on each side, until browned and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the pan and set it aside on a plate.

2. Sauté the Onion and Garlic:

• In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
• Add the minced garlic and cook for 1-2 minutes, stirring frequently to avoid burning.

3. Cook the Rice:

• Stir in the uncooked rice and cook for 1-2 minutes, letting it absorb the flavors from the onion and garlic.
• Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan for extra flavor.

4. Simmer the Rice:

• Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let the rice cook for about 15-18 minutes, or until the liquid is absorbed and the rice is tender.

5. Add the Cream and Parmesan:

• Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
• If the rice seems too thick, you can add a splash of extra broth or cream to reach your desired consistency.

6. Return the Chicken to the Pan:

• Place the cooked chicken breasts back into the skillet, nestling them into the rice mixture.
• Cover the skillet again and let the chicken warm through for 5 minutes, allowing the flavors to meld together.

7. Serve:

• Garnish the dish with freshly chopped parsley, if desired. Serve hot and enjoy your creamy, flavorful chicken and garlic Parmesan rice!

Tips:

• Use Bone-In Chicken: You can substitute boneless chicken breasts with bone-in, skin-on chicken thighs or breasts for extra flavor. Just adjust the cooking time accordingly.
• Vegetables: Add some vegetables to the dish by stirring in spinach, peas, or roasted broccoli towards the end of cooking.
• Cheese Variations: If you want a cheesier dish, feel free to add more Parmesan or stir in a little shredded mozzarella for extra creaminess.

FAQs:

1. Can I use brown rice?
   • Yes, but you’ll need to adjust the cooking time and liquid as brown rice takes longer to cook. Add an additional ½ cup of broth and cook for about 35-40 minutes until the rice is tender.
2. Can I make this dish ahead of time?
   • Yes, this dish reheats well. Store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce.
3. Can I freeze this dish?
   • Yes, you can freeze this dish for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Yield: 4

Chicken with Garlic Parmesan Rice Recipe

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This Chicken with Garlic Parmesan Rice is a comforting, flavorful one-pan dish. The creamy garlic rice pairs perfectly with tender, juicy chicken breasts, all topped with a rich Parmesan cheese flavor. This meal is perfect for weeknights when you need something quick and delicious!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 cup long-grain rice (uncooked)
• 2 cups chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish (optional)

Instructions

1. Season the Chicken:
   Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, garlic powder, and Italian seasoning.
   
2. Cook the Chicken:
   Heat olive oil in a large skillet or deep pan over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
   
3. Sauté Onion and Garlic:
   In the same skillet, melt the butter. Add the chopped onion and cook for about 3-4 minutes until softened and translucent.
   Add the minced garlic and cook for about 30 seconds, until fragrant.
   
4. Cook the Rice:
   Add the uncooked rice to the skillet and stir to coat the rice in the butter, garlic, and onion mixture. Cook for about 1-2 minutes to lightly toast the rice.
   Pour in the chicken broth, stir, and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
   
5. Make the Creamy Parmesan Sauce:
   Once the rice is fully cooked, stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the rice becomes creamy. Season with more salt and pepper, if needed.
   
6. Return the Chicken:
   Place the cooked chicken breasts back into the skillet on top of the rice. Cover the skillet and let it all cook together for another 5 minutes to allow the flavors to meld and the chicken to reheat.
   
7. Serve:
   Garnish with fresh parsley or chives if desired, and serve immediately.

Notes

Variations: You can swap out the chicken breasts for chicken thighs if you prefer a more tender and juicy cut.

Add Veggies: For extra flavor and nutrition, stir in vegetables like peas, spinach, or broccoli during the last few minutes of cooking the rice.

Low-Carb Option: To make a low-carb version of this dish, substitute the rice with cauliflower rice and adjust the cooking time accordingly.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a little extra cream or broth to keep the rice creamy.