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 the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the uncooked rice and cook for 1 minute, coating the rice in the onion and garlic mixture. Pour in the chicken broth and bring to a simmer.
- Step 4: Return the chicken to the skillet, nestling it into the rice mixture. Cover the skillet and transfer it to the preheated oven. 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 5: Remove the skillet from the oven and stir in the heavy cream and Parmesan cheese. Let the dish sit for a few minutes to allow the sauce to thicken slightly.
Notes
- For easier cleanup, consider lining your skillet with parchment paper before you start cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of broth to prevent the rice from drying out.
- Serve this creamy dish with a sprinkle of fresh parsley or chopped chives for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American