Creamy Chicken & Rice (Print Version)
# Ingredients:
→ Proteins & Dairy
01 -
4 chicken breasts, no skin or bones
02 -
1 cup Parmesan cheese, finely shredded
03 -
1 cup of thick cream
→ Grains
04 -
1 cup uncooked white rice, long-grain
→ Produce
05 -
3 garlic cloves, minced up
06 -
1 small onion, chopped finely
07 -
A handful of fresh parsley, chopped, for topping
→ Liquids & Oils
08 -
2 tablespoons of olive oil
09 -
2 cups of chicken stock
→ Seasonings
10 -
Pinch of salt and pepper to taste
# Instructions:
01 -
Sprinkle salt and pepper on the chicken. Warm up the olive oil in a big pan over medium-high heat. Cook the chicken until it’s browned on both sides. Take it out and put aside.
02 -
In the same pan, sauté chopped onion and minced garlic until the smell is wonderful, and the onion looks soft and clear.
03 -
Dump the rice into the pan and stir it for a couple of minutes until it’s a bit toasty. Then pour in the chicken broth and cream, combining everything. Bring it to a soft simmer.
04 -
Place the chicken back into the pan. Put a lid on it and lower the heat. Let everything cook for about 20-25 minutes until the rice is fluffy and the chicken is thoroughly done.
05 -
Stir in the Parmesan cheese until melted and creamy. Adjust salt and pepper if needed. Scatter some chopped parsley on top before serving.
# Notes:
01 -
Make sure the lid is sealed well so the rice cooks evenly.
02 -
Stir every now and then to stop the rice from sticking at the bottom.
03 -
A meat thermometer is great for checking if the chicken’s at 165°F (74°C).