Creamy Chicken And Rice
User Reviews
5
Creamy Chicken And Rice
Description
This recipe starts by seasoning chicken breast cubes with sweet paprika, garlic powder, and onion powder. The chicken is sautéed after cooking softened onions and garlic in butter, building a flavorful base. Italian seasoning then seasons the dish further before adding uncooked long grain rice and chicken broth.
The mixture is brought to a boil, then covered and simmered without stirring for 15 minutes to allow the rice to steam and absorb the broth. After the rice is cooked, heavy cream and freshly grated Parmesan cheese are stirred in to add creaminess and umami depth. Freshly ground salt and pepper adjust the final flavor.
The result is a creamy, tender chicken and rice dish with a delicate balance of spices and creamy texture. Garnishing with fresh parsley enhances the visual appeal and adds a subtle herbal note. This dish serves well as a filling main course on its own.
Rinsing the rice before cooking helps remove excess starch for a fluffier texture. Keeping the lid closed during simmering is important to allow proper steaming. Leftovers store well in an airtight container in the refrigerator for up to five days.
Ingredients
- 1 pound chicken breast cut into small bite size cubes
- 1 teaspoon paprika sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 cup rice long grain, such as Jasmine
- 2 cups chicken broth low sodium
- salt to taste
- black pepper to taste
- 1 cup heavy cream
- 1 cup Parmesan Cheese freshly grated
- parsley for garnish, fresh
Instructions
- Season the chicken with the sweet paprika, garlic powder and onion powder. Set aside.
- In a large skillet melt the butter over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
- Add the chicken to the skillet and cook for 5 minutes until no longer pink.
- Add Italian seasoning, rice, chicken broth and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer and cover the skillet with a lid. Cook for 15 minutes without stirring in the rice.
- Stir in the heavy cream and Parmesan cheese and cook for a couple more minutes until the rice absorbs most of the cream. Taste for seasoning and adjust with salt and pepper as needed.
- Garnish with parsley and serve immediately.
Notes
- Rinse uncooked rice under cool running water to remove excess starch for fluffier results.
- Do not lift the lid or stir while the rice cooks; the steaming process requires an undisturbed lid.
- Season the dish at the end to avoid over-salting, as chicken broth and Parmesan add saltiness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 695kcal | 35% |
| Carbohydrates | 47g | 16% |
| Protein | 41g | 82% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 172mg | 57% |
| Sodium | 590mg | 25% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1547IU | 31% |
| Vitamin C | 5mg | 6% |
| Calcium | 397mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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