Description
Garlic Parmesan Chicken and Rice is a creamy, comforting one-pot meal featuring tender chicken pieces seasoned with paprika and garlic salt, cooked with fragrant onions and garlic, then simmered with long-grain white rice in savory chicken broth. Finished with rich Parmesan cheese and heavy cream, this dish offers a flavorful, cheesy experience garnished with fresh parsley. Perfect for a hearty family dinner in just 40 minutes.
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
Main Ingredients
- 1 ½ cups (277.5 g) uncooked long-grain white rice
- 3 cups (24 ounces / 720 g) chicken broth
- ½ cup (50 g) Parmesan cheese, grated, plus extra for garnish
- ½ cup (119 g) heavy whipping cream
Garnish
- Fresh parsley, for garnish
Instructions
- Season the Chicken: Evenly coat the chicken pieces with paprika, garlic salt, and ground black pepper. Set the seasoned chicken aside for later use.
- Melt Butter in Pot: Place a large pot with a tight-fitting lid over medium heat and melt 2 tablespoons of unsalted butter.
- Cook Onion: Add the finely diced yellow onion to the melted butter in the pot and sauté for 3-4 minutes until it softens and becomes fragrant.
- Brown the Chicken: Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until they turn golden on all sides, about 5 minutes. Note that the chicken will not be fully cooked at this stage.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma and flavor.
- Incorporate Rice and Broth: Add the uncooked long-grain white rice and the chicken broth to the pot. Stir well to combine all ingredients evenly.
- Bring to a Boil: Increase the heat to bring the mixture to a boil.
- Simmer Covered: Reduce the heat to medium-low, cover the pot with its lid, and let the mixture simmer gently for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. If needed, cook a few more minutes covered to absorb excess liquid.
- Add Cheese and Cream: Remove the pot from heat. Stir in the grated Parmesan cheese and heavy whipping cream until the cheese has melted and the mixture becomes creamy and smooth.
- Garnish and Serve: Sprinkle freshly chopped parsley and extra Parmesan cheese on top for garnish. Serve immediately while warm for a comforting meal.
Notes
- Use a pot with a tight-fitting lid to ensure proper simmering and moisture retention.
- If the rice isn’t fully cooked after the initial simmering, keep the pot covered and cook for an additional 3-4 minutes.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the dish will be less creamy.
- Freshly grated Parmesan cheese offers better flavor than pre-grated versions.
- Make sure to stir in the cheese and cream only after removing the pot from heat to prevent curdling.
