One Pan Stovetop Parmesan Chicken and Rice

Ingredients

• 1 1/2 lb chicken breast (skinless, boneless (680 g))
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 4 tablespoons butter (divided)
• 1 small white onion (minced)
• 2 teaspoons Italian seasoning (divided)
• 1 small garlic clove (minced )
• 1 1/2 cup (7.12 oz | 202 g) rice
• 2 1/2 cups (21.13 fluid oz | 625 ml) chicken broth
• 1 cup (8.45 fluid oz | 250 ml) heavy whipping cream
• 1/4 cup (0.88 oz | 25 g grated) parmesan cheese
• 1 tablespoon parsley (chopped, plus more to garnish)

Instructions

1. 1

   Cut chicken into bite-sized pieces and place in a medium bowl. Season with salt, pepper and paprika. Set aside.

2. 2

   In a large skillet, melt 2 tablespoons butter over medium heat. Cook onion for 1-2 minutes. Add chicken and 1 teaspoon Italian seasoning in the skillet. Toss and cook for 5 minutes. Until the chicken is golden on each side. Remove and set aside.

3. 3

   In the same skillet, melt the rest of the butter, stir in the garlic and rice. Cook for 1 minute by stirring so the rice does not burn. Pour chicken broth and bring to a simmer.

4. 4

   Reduce the heat to medium-low. Cover and cook for 10-12 minutes until the rice is tender.

5. 5

   Stir in the heavy cream, parmesan cheese, the chicken and chopped parsley. Adjust salt and pepper if needed.

6. 6

   Remove from the stove, sprinkle with parsley and more parmesan.