Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- Salt and pepper to taste
- 2 tbsp olive oil (divided)
- 4 cloves garlic (minced)
- 1 cup long-grain white rice (or jasmine rice)
- 2 cups chicken broth
- ½ cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Season the chicken breasts generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, then remove and set aside.
- In the same skillet, add the remaining olive oil and sauté minced garlic until fragrant (about 1 minute). Stir in the rice, coating it in the garlic oil, then pour in the chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the seared chicken to the skillet, nestling it into the rice mixture. Cover and reduce heat to low, cooking for 20–25 minutes until the rice is tender and the chicken is cooked through. Stir in heavy cream and Parmesan cheese, mixing until melted and creamy.
- Garnish with chopped parsley before serving. Optionally, sprinkle extra Parmesan for added richness.
Notes
- For gluten-free options, use gluten-free chicken broth and rice.
- Substitute heavy cream with light cream or milk for a lower-fat alternative.
- Add-ins like spinach, mushrooms, or sun-dried tomatoes can enhance flavor and nutrition.
- Reheat leftovers gently to avoid drying out the chicken; store in an airtight container for up to 3 days.
- Freeze portions in airtight containers for up to 3 months; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving (approx. 400g)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg