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Creamy Garlic Herb Chicken and Rice Dinner
An incredibly easy and flavorful one-pan recipe featuring tender chicken breast, aromatic garlic and herbs, and creamy long-grain rice. This dish is perfect for a quick and satisfying weeknight dinner that the whole family will love, offering a harmonious blend of savory and comforting flavors.
#easy recipe
#dinner ideas
#chicken
#rice
#one pan meal
#creamy
#garlic
#comfort food
#weeknight dinner
#quick meal
Seasoned Chicken Pieces
Recipe Information
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
American
English
Nutrition (per serving)
650
Calories
45g
Protein
60g
Carbs
25g
Fat
Chicken Browning in Skillet
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Rice, Broth, and Aromatics Simmering
Instructions
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- Cut the chicken breasts into 1-inch pieces and pat them dry with a paper towel. Season the chicken with salt, black pepper, and dried Italian seasoning.2m
Preview2mPreviewCut the chicken breasts into 1-inch pieces and pat them dry with a paper towel. Season the chicken with salt, black pepper, and dried Italian seasoning. - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.5m
Preview5mPreviewHeat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside. - Reduce heat to medium. Add the chopped onion to the skillet and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.4m
Preview4mPreviewReduce heat to medium. Add the chopped onion to the skillet and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant. - Add the uncooked long-grain white rice to the skillet, stirring to coat it with the pan drippings and aromatics. Pour in the chicken broth and bring the mixture to a boil.3m
Preview3mPreviewAdd the uncooked long-grain white rice to the skillet, stirring to coat it with the pan drippings and aromatics. Pour in the chicken broth and bring the mixture to a boil. - Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed.18m
Preview18mPreviewOnce boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-18 minutes, or until the rice is tender and most of the liquid has been absorbed. - Stir in the heavy cream and grated Parmesan cheese until well combined and creamy. Return the cooked chicken pieces to the skillet and toss gently to incorporate.3m
Preview3mPreviewStir in the heavy cream and grated Parmesan cheese until well combined and creamy. Return the cooked chicken pieces to the skillet and toss gently to incorporate. - Garnish generously with fresh chopped parsley before serving.1m
Preview1mPreviewGarnish generously with fresh chopped parsley before serving.
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