Garlic Parmesan Chicken and Rice

Name: Garlic Parmesan Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 ½ pounds boneless, skinless chicken breasts; 1 teaspoon paprika; 1 teaspoon garlic salt; ½ teaspoon ground black pepper; 2 tablespoons unsalted butter; 1 large yellow onion; 1 tablespoon garlic; 1 ½ cups (277.5 g) uncooked long-grain white rice; 3 cups (24 ounces / 720 g) chicken broth; ½ cup (50 g) parmesan cheese; ½ cup (119 g) heavy whipping cream; fresh parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
728 kcal
Course
Main Course, Dinner

Garlic Parmesan Chicken and Rice

Iris Hanson

Report

Garlic Parmesan Chicken and Rice is a one-pot meal combining seasoned pieces of chicken with rice, onions, garlic, and parmesan cheese for a creamy and flavorful dish.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon paprika
1 teaspoon garlic salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
1 large yellow onion, finely diced (about 1 cup)
1 tablespoon garlic, minced
1 ½ cups (277.5 g) uncooked long-grain white rice
3 cups (24 ounces / 720 g) chicken broth
½ cup (50 g) parmesan cheese, grated, plus extra for garnish
½ cup (119 g) heavy whipping cream
fresh parsley, for garnish

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Season chicken evenly with paprika, garlic salt, and pepper. Set aside.
In a large pot with a tight-fitting lid over medium heat, melt 2 tablespoons butter.
Add onion and cook until softened (about 3-4 minutes). Add seasoned chicken and cook, stirring occasionally, until golden on all sides, approximately 5 minutes. The chicken will not be fully cooked at this point.
Stir in garlic and cook for an additional minute.
Add the uncooked rice and chicken broth, stirring well to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to medium-low. Cover the pot with a lid and let it simmer, undisturbed, for 15-20 minutes or until the rice is tender and the liquid is absorbed. If the liquid has not been absorbed after 20 minutes, cook for 3-4 more minutes, keeping the pot covered.
Once the rice is cooked, remove the pot from the heat. Then, add the parmesan cheese and heavy cream. Stir until the cheese is melted and the mixture is creamy.
Garnish with parsley and extra parmesan. Serve immediately.