Description
Creamy and comforting chicken and rice dish with tender chicken, fluffy rice, a rich creamy sauce, and fresh herbs. A perfect weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a medium bowl, combine the cubed chicken breasts with olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Ensure the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes, or until cooked through and lightly browned on all sides (internal temperature should reach 165°F/74°C). Remove from skillet and set aside.
- Cook the Rice: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the rinsed rice and stir to coat with the butter, onion, and garlic mixture. Cook for 1-2 minutes, stirring constantly.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Check the rice. If there is still some liquid remaining, continue to simmer for a few more minutes until it is absorbed. Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes.
- Combine Chicken and Rice: Gently fluff the cooked rice with a fork.
- Stir in the heavy cream and grated Parmesan cheese. Mix well until creamy and smooth.
- Add the cooked chicken back to the skillet with the rice. Stir gently to combine.
- Stir in the chopped fresh parsley and chives.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve hot, garnished with extra fresh parsley and red pepper flakes (optional).
Notes
- Chicken Thighs: Substitute chicken thighs for a more flavorful and moist option. Trim excess fat before cubing.
- Vegetables: Add chopped carrots, celery, peas, or mushrooms to the rice while cooking.
- Cheese: Experiment with different cheeses like Asiago, Gruyere, or sharp cheddar.
- Herbs: Use your favorite fresh herbs like basil, oregano, or dill.
- Spicy Kick: Add red pepper flakes or hot sauce.
- Lighter Version: Use half-and-half instead of heavy cream or brown rice instead of white rice.
- Broth Variations: Vegetable broth can be used in place of chicken broth.
- Lemon Zest: Add a teaspoon of lemon zest to the rice for a bright, citrusy flavor.
- Make Ahead: Prepare the chicken and rice separately ahead of time and then combine them when you’re ready to serve.
- Rice is too dry: If the rice is too dry, add a splash of chicken broth or water and stir. Cover the skillet and simmer for a few more minutes until the liquid is absorbed.
- Rice is too mushy: If the rice is too mushy, it may have been overcooked. Next time, reduce the cooking time slightly.
- Chicken is dry: To prevent the chicken from drying out, make sure not to overcook it. Cook it just until it is cooked through and no longer pink inside.
- Sauce is too thin: If the sauce is too thin, you can thicken it by simmering it for a few more minutes, uncovered, until it reduces slightly. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce and stir until thickened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes