Creamy Parmesan Chicken (Printable Recipe Version)
A creamy one-pan meal with tender chicken and cheesy rice, perfect for rushed days and simple cleanup.
# Ingredients You’ll Need:
→ Proteins & Dairy
01 -
1 cup grated Parmesan
02 -
1 cup heavy cream
03 -
4 chicken breasts, no bones or skin
→ Grains
04 -
1 cup white rice, long-grain
→ Produce
05 -
Fresh parsley for finishing
06 -
3 garlic cloves, finely chopped
07 -
1 small onion, diced
→ Liquids & Oils
08 -
2 big spoonfuls of olive oil
09 -
2 cups chicken stock
→ Seasonings
10 -
Salt and pepper, adjust for taste
# Steps to Make It:
01 -
Sprinkle salt and pepper on the chicken. Heat olive oil in a wide pan over medium heat. Toss in the chicken and cook just until both sides turn golden. Take it out and set aside for now.
02 -
In the same pan, toss in the onion and garlic. Cook them while stirring until the onion looks soft and see-through.
03 -
Stir the rice into the pan and toast it lightly for a couple of minutes. Mix in chicken broth along with the heavy cream. Raise the heat a bit and stir well as it heats up.
04 -
Place the chicken pieces back into the pan, pop on a tight-fitting lid, and drop the heat to low. Let it simmer gently for about 20-25 minutes until the rice softens and the chicken cooks all the way through.
05 -
Stir in Parmesan cheese to make it creamy. Taste and add more salt and pepper if needed. Before serving, sprinkle freshly chopped parsley over the top.
# Extra Information:
01 -
Keep the lid snugly on the pan so the rice cooks properly.
02 -
Give it a stir once in a while so the rice doesn’t stick.
03 -
Check the chicken with a thermometer to make sure it hits 165°F (74°C).