Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp Olive oil
- 1 Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Uncooked long-grain rice
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in uncooked rice and chicken broth. Bring to a boil, then reduce heat to low.
- Step 4: Return the browned chicken to the skillet, nestling it into the rice mixture. Cover the skillet tightly with a lid or aluminum foil and transfer to the preheated oven.
- Step 5: Bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Step 6: Remove skillet from oven and stir in heavy cream and Parmesan cheese. Let stand for 5 minutes before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of chicken broth to keep the rice moist.
- Garnish with fresh parsley and a squeeze of lemon juice to brighten the creamy richness of this dish.
- Don't overcook the chicken initially; browning it adds flavor, but it will finish cooking in the oven with the rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American