Creamy Chicken and Rice

Ingredients

• 1 1/2 pounds boneless chicken thighs or breast, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons unsalted butter
• 1/2 a medium yellow onion, small-diced
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1 cup jasmine or white long grain rice (uncooked)
• 2 1/2 cups chicken broth (plus more as needed)
• 1/2 cup heavy cream (plus more as needed)
• 3/4 cup freshly grated parmesan cheese (plus more for garnish)
• Fresh parsley for garnish

Instructions

1. 1

   Season the diced chicken with garlic powder, Italian seasoning, 1 teaspoon Kosher salt, and ¼ teaspoon ground black pepper.

2. 2

   In a large 12-inch sauté pan (with a lid) over medium-high heat, melt 1 tablespoon of butter. Cook chicken until golden brown and cooked through. Remove from the skillet and set aside.

3. 3

   In the same skillet, melt the remaining 2 tablespoons of butter and cook the diced onions until softened, about 3 to 5 minutes. Then, add garlic and Italian seasoning, and cook for another 1 minute until fragrant.

4. 4

   Add the rice and stir until nutty and fragrant, about 2 minutes. Return the cooked chicken into the skillet.

5. 5

   Stir in the broth until evenly combined. Season with salt and pepper to taste. Bring to a simmer, and cook with the lid covered for about 18 to 20 minutes, until the rice is tender.

6. 6

   At this point, the rice should be tender with a little bit of broth still present. Stir in the heavy cream and grated parmesan cheese until incorporated and warm. Note: For this recipe, I included more broth than the standard ratio to help the cream incorporate better.

7. 7

   Finish with more parmesan cheese and parsley on top. Enjoy!