Description
A comforting and easy one-pan meal featuring tender seared chicken breasts cooked alongside creamy Parmesan-infused rice. This recipe combines the richness of heavy cream and freshly grated Parmesan cheese with aromatic garlic and onions, delivering a flavorful and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Rice and Aromatics
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 ½ cups chicken broth
Creamy Parmesan Sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare and season chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken breasts evenly with salt, pepper, garlic powder, and onion powder to enhance flavor.
- Sear the chicken: Place the seasoned chicken breasts in the hot skillet and cook until golden brown on both sides, approximately 5 minutes per side. Once browned, remove the chicken and set aside.
- Sauté aromatics: Using the same skillet, add the chopped onion and minced garlic. Cook until onions become translucent and fragrant, about 3 minutes, to build the base flavor.
- Add rice: Stir in the uncooked rice, coating it thoroughly with the onion and garlic mixture to ensure even cooking and flavor absorption.
- Deglaze with broth: Pour in chicken broth and bring to a simmer. Scrape the bottom of the pan to loosen any browned bits, infusing the rice with rich flavor.
- Simmer with chicken: Lower the heat to low. Nestle the seared chicken breasts on top of the rice. Cover the skillet and let cook gently for about 20 minutes, or until the rice is tender and the chicken is fully cooked through.
- Create creamy sauce: Stir in the heavy cream and freshly grated Parmesan cheese evenly throughout the rice and chicken mixture. Continue cooking for an additional 5 minutes, allowing the cheese to melt and the sauce to become creamy.
- Finish and garnish: Remove the skillet from heat and sprinkle chopped fresh parsley over the dish for a burst of color and fresh flavor before serving.
Notes
- For best results, use boneless, skinless chicken breasts of similar size to ensure even cooking.
- You can substitute long-grain white rice with jasmine rice for a fragrant twist, though cooking times may vary slightly.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Make sure to monitor the liquid levels; add a little extra broth if the rice appears dry before fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
