Creamy Parmesan Chicken Rice
A delightful blend of tender chicken, creamy sauce, and fluffy rice, this dish is both comforting and satisfying for any family meal.
Ingredients
Main Ingredients
- 2 cups chicken breast, diced Use boneless, skinless chicken breasts.
- 1 cup Arborio rice or long-grain rice Arborio is preferred for creaminess.
- 4 cups chicken broth
- 1 cup heavy cream Can be substituted with Greek yogurt for a lighter option.
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas (optional) Adds color and additional flavor.
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Heat olive oil in a large skillet or pot over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until browned on all sides and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and cook until softened, approximately 3-4 minutes. Then, stir in minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the skillet. Stir it around to toast slightly, letting the rice absorb the flavors for about 2 minutes.
Cooking
- Pour in the chicken broth gradually, one cup at a time, stirring continuously until absorbed before adding the next cup. Continue this until the rice is creamy and cooked through, about 18-20 minutes.
- Once the rice is done, lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix until combined and creamy. If using, fold in the frozen peas at this point, cooking until heated through.
- Finally, return the cooked chicken to the skillet, mixing well to incorporate everything. Adjust seasoning with more salt and pepper if needed.
- Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh parsley for a pop of color.
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Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat over low heat, adding a splash of chicken broth or cream. Freezing is also an option, lasting 2-3 months.