Chicken Garlic Parmesan Rice
Tender chicken bites with buttery garlic, fluffy rice, and loads of melty Parmesan — this dish delivers comfort and flavor in every bite, and it all comes together in one skillet!
Ingredients:
1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 teaspoon paprika (optional, for color and flavor)
2 tablespoons olive oil
3 tablespoons butter, divided
5 cloves garlic, minced
1 cup long-grain white rice (uncooked)
2 1/4 cups chicken broth (or water + 1 bouillon cube)
1/2 cup grated Parmesan cheese
1/2 cup heavy cream (or half-and-half)
1 tablespoon chopped fresh parsley (optional, for garnish)
Extra Parmesan and cracked black pepper for topping
Directions:
Sear the chicken:
Season the chicken pieces with salt, pepper, and paprika. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 6–7 minutes. Remove from the skillet and set aside.
Sauté garlic and toast the rice:
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant (don’t let it burn!). Stir in the uncooked rice and cook for 1–2 minutes, stirring often, to toast it lightly.
Simmer the rice:
Pour in the chicken broth. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 15–18 minutes, or until the rice is tender and the liquid is mostly absorbed.
Finish with cream and cheese:
Stir in the heavy cream and Parmesan cheese. Add the cooked chicken back into the pan. Let everything simmer for another 2–3 minutes uncovered, until creamy and well combined. Adjust seasoning with salt and pepper if needed.
Serve:
Garnish with chopped parsley, extra Parmesan, and a twist of freshly ground black pepper. Serve hot and enjoy the cozy deliciousness!
Nutritional Information:
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Calories per serving: Approx. 470 | Servings: 4
