Description
This creamy chicken and rice recipe is a comforting and flavorful one-pan dish featuring tender chicken breasts cooked with aromatic spices, sautéed onions, garlic, and Italian seasoning. Combined with long-grain rice, chicken broth, rich heavy cream, and Parmesan cheese, it delivers a luscious, creamy texture that’s perfect for a satisfying weeknight meal. Garnished with fresh parsley, this dish is both easy to prepare and deliciously indulgent.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken breasts, cut into small bite-size cubes
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Base
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
Rice and Liquids
- 1 cup long-grain rice, such as Jasmine
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Creamy Finish
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Season the chicken: In a bowl, coat the chicken cubes thoroughly with sweet paprika, garlic powder, and onion powder. Set aside to allow the flavors to meld.
- Cook the onions: Heat unsalted butter in a large skillet over medium heat. Add the chopped onions and sauté until they become soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook the chicken: Add the seasoned chicken pieces to the skillet with the onions and garlic. Cook, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Add rice and broth: Stir in the Italian seasoning, then add the long-grain rice and pour in the low-sodium chicken broth. Season with salt and pepper to taste. Cover the skillet and let the mixture simmer gently for about 15 minutes or until the rice is cooked and has absorbed most of the liquid.
- Finish the dish: Reduce heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Cook uncovered, stirring occasionally, until the rice absorbs the cream and the mixture becomes creamy and thickened. Adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less creamy.
- Make sure not to overcook the rice to prevent it from becoming mushy.
- This dish can be complemented with a side of steamed vegetables or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
