Description
A creamy and comforting one-pan dish featuring tender chicken, fluffy rice, and a rich Alfredo-style sauce infused with garlic and Parmesan.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 cup chopped parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, and paprika, then cook until golden and cooked through. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add uncooked rice and toast for 1–2 minutes.
- Pour in chicken broth and bring to a simmer.
- Cover and cook for 12–15 minutes until rice is tender.
- Reduce heat and stir in heavy cream, Parmesan cheese, and Italian seasoning.
- Return chicken to the pan and mix well.
- Cook for an additional 3–5 minutes until creamy and heated through.
- Garnish with parsley and serve warm.
Notes
- Stir occasionally to prevent sticking.
- Add more broth if rice absorbs too quickly.
- Use freshly grated Parmesan for best texture.
- Add broccoli or spinach for extra nutrition.
- Serve immediately for creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian-American