Creamy Parmesan Chicken and Rice
Your rating helps support the making of more tested, delicious gluten-free recipes.
Yield: 6 servings
A warm, comforting, stick-to-your-bones type of meal. Tender seasoned rice and chicken simmered in a creamy sauce made of chicken broth, heavy cream, and fresh Parmesan cheese.
Print
Pin
Share
Save
Equipment
Ingredients
- 4 large chicken breasts (or about 2 lbs. worth of chicken) trimmed and cut into 1-inch pieces
- 1 cup long grain white rice I use jasmine rice
- 1 cup peas
- 1 large yellow onion diced
- 2 ½ cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese + extra for serving on top
- 4 tablespoon unsalted butter
- 2 teaspoon Italian seasonings
- 1 teaspoon salt
- ½ teaspoon pepper
- (optional) ¼-1/2 teaspoon seasoned salt I use Season-All
- parsley for serving
Instructions
- Prep: Dice onion and set aside. Wash and trim chicken breasts, then chop them into 1-inch, bite-sized pieces.
- Heat butter in a Dutch oven or large skillet over medium heat. Add onion and cook until translucent. Push the onion to one side of the pan and add in the chopped chicken. Add in salt, pepper, Italian seasonings, and seasoned salt. Allow to cook for 5 minutes or so before stirring around the chicken to get a golden sear. Keep in mind that you want the chicken to still be raw in the middle, as it will continue to cook along with the rice in the next step. Tip: If the chicken is sticking to the pan that usually means it needs to cook a few minutes longer before being stirred.
- Once the chicken is browned a little, stir in chicken broth and rice. Bring to a boil, then reduce heat to low, cover with a lid and simmer for 12-15 minutes, depending on your rice. You don't want to overcook the rice, so be sure to check it after 10 minutes or so.
- In the meantime, grate the Parmesan cheese.
- Once the rice has reached the desired consistency, use a silicone spatula to stir in heavy cream and freshly-grated Parmesan cheese. Try to not break or overwork the rice to prevent extra starches from being released. Optional: You can add in your Parmesan cheese rind at this step and let the mixture sit for 5 minutes until it becomes gooey, then discard the rind.
- Serve warm with peas, freshly-grated Parmesan cheese, and parsley. Enjoy.
Notes
*You can use the Parmesan cheese rind (the hard edge leftover after grating) in this recipe or freeze it and use it later in a soup or pasta sauce.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!