Description
Garlic Parmesan Chicken and Rice is a comforting one-pot meal combining tender chicken pieces seasoned with paprika, garlic salt, and pepper, cooked with aromatic onions and garlic, simmered in chicken broth with long-grain white rice, then enriched with creamy Parmesan cheese and heavy cream. This flavorful dish comes together in about 40 minutes, perfect for a satisfying family dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
Cooking Base
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced (about 1 cup)
- 1 tablespoon garlic, minced
Rice and Liquids
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 cups (24 ounces / 720 g) chicken broth
Finishing Ingredients
- ½ cup (50 g) Parmesan cheese, grated, plus extra for garnish
- ½ cup (119 g) heavy whipping cream
- Fresh parsley, for garnish
Instructions
- Season Chicken: In a bowl, evenly coat the chicken pieces with paprika, garlic salt, and ground black pepper. Set aside to allow the flavors to infuse.
- Melt Butter: Place a large pot with a tight-fitting lid over medium heat and melt 2 tablespoons of unsalted butter until foamy and fragrant.
- Cook Onion: Add the finely diced yellow onion to the melted butter and sauté until softened and translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Brown Chicken: Add the seasoned chicken to the pot with the onions. Cook, stirring occasionally, until the chicken pieces are golden on all sides, approximately 5 minutes. The chicken will not be fully cooked at this stage.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing its aroma to infuse the mixture.
- Add Rice and Broth: Pour in the uncooked long-grain white rice and chicken broth. Stir well to combine all the ingredients evenly in the pot.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot with the lid tightly. Let it simmer undisturbed for 15-20 minutes until the rice is tender and all the liquid is absorbed. If the liquid remains after 20 minutes, continue to cook covered for another 3-4 minutes.
- Add Cheese and Cream: Remove the pot from the heat. Stir in the grated Parmesan cheese and heavy whipping cream until the cheese is melted and the mixture becomes creamy and luscious.
- Garnish and Serve: Sprinkle fresh parsley and extra Parmesan cheese on top for garnish. Serve immediately while warm and creamy.
Notes
- Use a pot with a tight-fitting lid to ensure proper steaming and cooking of the rice.
- Stir the mixture once after adding rice and broth to prevent sticking, but avoid frequent stirring during simmering to avoid rice becoming mushy.
- You can substitute heavy cream with half-and-half for a lighter option, but the texture will be less rich.
- For extra flavor, consider adding a pinch of red pepper flakes or Italian seasoning when seasoning the chicken.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or cream to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
