Description
A cozy one-pan dinner made with golden chicken, tender rice, garlic, onion, cream, and Parmesan for a rich and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 cup uncooked long-grain white rice
- 2 1/4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a bowl, toss the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, paprika, and Italian seasoning.
- Heat olive oil in a large deep skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until golden and nearly cooked through. Transfer to a plate.
- Add butter, diced onion, and garlic to the same skillet. Cook for 2 to 3 minutes until softened and fragrant.
- Stir in the uncooked rice and cook for 1 minute to lightly toast it.
- Pour in the chicken broth and heavy cream. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, then return the chicken and any juices to the pan. Stir gently.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and most of the liquid has been absorbed.
- Remove the lid, stir in the Parmesan cheese, and let the pan rest for 2 minutes to thicken slightly.
- Sprinkle with chopped parsley and serve hot.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Keep the heat low once the cream is added so the rice cooks evenly.
- Add a splash of broth or cream when reheating leftovers if the rice has thickened.
- Spinach or mushrooms can be added for an easy variation.