One Skillet Parmesan Chicken & Rice

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One Skillet Parmesan Chicken & Rice

Course Main Course, Main Dish
Author Catherine’s Plates

Equipment

  • 1 large deep skillet with lid
  • cutting boards
  • sharp knives
  • measuring cup & spoons

Ingredients

  • 1 medium yellow onion, diced
  • 4 TBS butter
  • 1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
  • 1/4 tsp salt
  • 1/4 tsp black pepper 1
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Italian seasoning
  • 1/4 tsp smoked paprika
  • 2 tsp minced garlic
  • 2 1/2 cups chicken broth
  • 1 cup uncooked long grain white rice
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup heavy whipping cream
  • 2 TBS dried parsley

Instructions

  • In a large skillet over medium high heat melt butter until it sizzles. Add in onion and cook 3-4 minutes until softened.
  • Season chicken with salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Toss to coat. Add seasoned chicken to onion in the skillet and cook for 4-5 minutes until chicken is golden brown on all sides. (Cook one minute per side of chicken.)
  • Stir in minced garlic into browned chicken for 1 minute. Stir in chicken broth and rice over high heat until it comes to a boil. Turn down heat to a low setting, place lid on skillet and simmer for 15-20 minutes until rice is cooked through and tender.
  • Turn off heat and stir in parmesan cheese, heavy cream and parsley. Taste to adjust seasonings, if needed. Serve with additional parmesan and parsley, if desired.


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