Description
This one-pan wonder combines juicy chicken and creamy rice in a garlic-parmesan sauce that tastes like it took hours but comes together in 30 minutes flat. No flavor sacrificed, no extra dishes created.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice, rinsed and drained
- 2½ cups chicken broth
- 1 cup heavy cream
- ¾ cup freshly grated parmesan cheese
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup frozen peas (optional)
Instructions
- Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown (about 3-4 minutes). Transfer to a plate.
- Add remaining tablespoon of olive oil to the same pan. Sauté onion for 2-3 minutes until translucent. Add garlic, Italian seasoning, and thyme, cooking for 30 seconds until fragrant.
- Add rice to the pan and stir to coat with oil and aromatics. Cook for 1 minute, stirring constantly.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes.
- Return chicken to the pan, nestling pieces into the rice. Cover and continue cooking for 5-7 minutes until rice is nearly tender and chicken is cooked through.
- Reduce heat to low. Stir in heavy cream, parmesan cheese, and peas (if using). Cook uncovered for 3-4 minutes until sauce thickens.
- Remove from heat and let rest for 5 minutes. Garnish with fresh parsley before serving.