One-Pan Creamy Parmesan Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long-grain white rice
03 -
2 cups chicken broth
04 -
1 cup heavy cream
05 -
1 cup grated Parmesan cheese
06 -
1 small onion, finely chopped
07 -
3 cloves garlic, minced
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and sear on both sides until golden brown. Remove and set aside.
02 -
In the same skillet, add finely chopped onion and minced garlic. Sauté until onion is translucent and fragrant.
03 -
Add the long-grain white rice to the skillet. Toast for 2–3 minutes, stirring frequently to coat the grains.
04 -
Pour in chicken broth and heavy cream. Stir gently to combine and bring the mixture to a gentle simmer.
05 -
Return the seared chicken breasts to the skillet. Cover tightly and reduce heat to low. Simmer for 20–25 minutes, or until the rice is tender and chicken is cooked through.
06 -
Remove lid and stir in grated Parmesan cheese until melted and combined. Adjust seasoning with additional salt and pepper if needed.
07 -
Finish with chopped fresh parsley before serving.
# Notes:
01 -
Allow chicken to rest briefly after browning to retain moisture during simmering.