This should be on your weekly rotation!
Chicken and rice have been served together in casseroles, or even side-by-side. This rice and chicken dish is not only delicious together but also cook in the same pan. A delicious, easy dinner in just 30 minutes. This is a quick and simple dinner option, but it’s also delicious thanks to the addition of lots of garlic, herbs and parmesan.
Serves 4
25 minutes
INGREDIENTS
1 1/2 lbs chicken breasts, cubed
4 tablespoons butter
1 white onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crumbled
2 1/2 cups chicken broth
1 cup long grain white rice (not quick cooking)
1/2 cup heavy cream
1/2 cup parmesan cheese, freshly grated
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for serving
PREPARATION
In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, 2-3 minutes.
Add the chicken to the pan and season with salt and pepper, thyme, and rosemary. Cook until golden brown on all sides, about 5 minutes. Add garlic and cook 1 minute more.
Add chicken broth and rice and stir to combine. Bring to a boil, cover, and reduce heat to medium-low.
Simmer until rice is tender, 15-20 minutes. Remove from heat and stir in cream and parmesan. Serve with additional parmesan and chopped parsley, if desired. Enjoy!
