One-Pan Creamy Parmesan Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long-grain white rice
03 -
2 cups chicken broth
04 -
1 cup heavy cream
05 -
1 cup grated Parmesan cheese
06 -
1 small onion, finely chopped
07 -
3 cloves garlic, minced
08 -
2 tablespoons olive oil
09 -
Salt and pepper to taste
10 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and brown on both sides until golden. Remove from the skillet and set aside.
02 -
In the same skillet, add chopped onion and garlic. Sauté until fragrant and translucent.
03 -
Add rice to the skillet and toast for 2-3 minutes, stirring frequently.
04 -
Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
05 -
Return chicken to the skillet, cover tightly, and reduce heat to low. Simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
06 -
Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
07 -
Garnish with chopped parsley before serving.
# Notes:
01 -
Ensure the skillet is covered tightly to cook the rice evenly.
02 -
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
03 -
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).