PREP TIME: 5 minutes | COOK TIME: 25 minutes | YIELD: 4 servings
Want a complete dinner that you can whip up using just a few simple ingredients that’s ready in no time? This one-pan chicken and rice meal is your best option! It’s very comforting, packed with flavour, and incredibly filling!
This easy and quick one-pan meal is made with chicken, rice, cream, and Parmesan. It’s a pretty nice meal that reminds me of my favourite chicken risotto. Make your life easier with this wonderful one-pan Creamy Parmesan Chicken and Rice!
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INGREDIENTS
4 tbsp butter
1 1/2 pounds (650 grams) chicken breasts, diced
1 c. white rice (long grain or basmati)
1 tsp paprika
3 cloves garlic, minced
1 large onion, diced
2 tsp Italian seasoning
2 1/2 c. (750ml) chicken stock
1/4 c. grated Parmesan
1/2 c. (125ml) heavy cream
Parsley for garnish, optional
Salt and fresh cracked pepper
How to make One-Pan Creamy Parmesan Chicken and Rice
Step 1: Sprinkle the chicken with paprika. Quickly toss to coat, then set the chicken aside on a plate.
Step 2: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the onion to the skillet and cook for about 2 to 3 minutes or until clear.
Step 3: To the pan, add the diced chicken along with the Italian seasoning, pepper, and salt. Continue to cook for about 5 minutes or until all sides of the chicken are golden, stirring often.
Step 4: To the skillet, add the garlic and cook for additional minutes. Add the chicken stock and rice. Stir, then bring to a boil. Once boiling, adjust the heat to medium-low. Now, put the lid on and simmer for approximately 15 to 20 minutes or until the rice is thoroughly cooked and tender.
Step 5: Add the heavy cream, stir, then adjust the seasoning according to taste. Serve right away garnished with some fresh chopped parsley and extra Parmesan.
Nutrition Facts:
Energy 608.09 cal, Fat 34.07 g, Protein 42.26 g, Carbs 31.07 g, Saturated Fat 15.06 g, Polyunsat Fat 4.32 g, Monounsat Fat 11.7 g, Sugar 2.15 g, Cholesterol 157.8 mg, Sodium 411.2 mg, Potassium 558.13 mg, Fiber 0.62 g
Ingredients
- 4 tbsp butter
- 1 1/2 pounds (650 grams) chicken breasts, diced
- 1 c. white rice (long grain or basmati)
- 1 tsp paprika
- 3 cloves garlic, minced
- 1 large onion, diced
- 2 tsp Italian seasoning
- 2 1/2 c. (750ml) chicken stock
- 1/4 c. grated Parmesan
- 1/2 c. (125ml) heavy cream
- Parsley for garnish, optional
- Salt and fresh cracked pepper
Instructions
Step 1: Sprinkle the chicken with paprika. Quickly toss to coat, then set the chicken aside on a plate.
Step 2: In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the onion to the skillet and cook for about 2 to 3 minutes or until clear.
Step 3: To the pan, add the diced chicken along with the Italian seasoning, pepper, and salt. Continue to cook for about 5 minutes or until all sides of the chicken are golden, stirring often.
Step 4: To the skillet, add the garlic and cook for additional minutes. Add the chicken stock and rice. Stir, then bring to a boil. Once boiling, adjust the heat to medium-low. Now, put the lid on and simmer for approximately 15 to 20 minutes or until the rice is thoroughly cooked and tender.
Step 5: Add the heavy cream, stir, then adjust the seasoning according to taste. Serve right away garnished with some fresh chopped parsley and extra Parmesan.
