Description
Creamy, comforting chicken and rice dish featuring tender chicken, Arborio rice, and a rich garlic parmesan sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine (optional, but recommended)
- 4 cups chicken broth, warmed
- ½ cup grated Parmesan cheese, plus more for garnish
- ¼ cup butter
- ¼ cup chopped fresh parsley, for garnish
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken breasts, 2 tablespoons of olive oil, 2 minced cloves of garlic, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Ensure the chicken is evenly coated.
- Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer (work in batches if needed).
- Cook the chicken for about 5-7 minutes, or until browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Remove from skillet and set aside.
- Make the Garlic Parmesan Sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat.
- Add 4 minced cloves of garlic to the melted butter and cook for about 1-2 minutes, or until fragrant (avoid burning).
- Pour in 1 cup of heavy cream and bring to a simmer. Reduce heat to low and simmer for about 5 minutes, or until the sauce has thickened slightly.
- Stir in ½ cup of grated Parmesan cheese, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, and a pinch of red pepper flakes (if using).
- Season with salt and pepper to taste. Simmer for another 2-3 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth and creamy. Set aside.
- Cook the Rice: In the same skillet used for the chicken, add 1 tablespoon of olive oil and heat over medium heat.
- Add 1 finely chopped medium onion and cook for about 5 minutes, or until softened and translucent.
- Add 2 minced cloves of garlic and cook for another minute, or until fragrant.
- Add 1 ½ cups of Arborio rice to the skillet and toast for about 2-3 minutes, stirring constantly.
- Pour in ½ cup of dry white wine (if using) and cook for about 2 minutes, stirring constantly, until the wine has been absorbed.
- Add 1 cup of warmed chicken broth to the rice and stir until it’s absorbed.
- Continue adding the chicken broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, or until the rice is creamy and al dente.
- Once the rice is cooked to your liking, stir in ½ cup of grated Parmesan cheese and ¼ cup of butter. Stir until the cheese and butter are melted and the rice is creamy.
- Combine: Gently fold the cooked chicken into the creamy rice.
- Pour the garlic parmesan sauce over the chicken and rice and stir gently to combine.
- Taste and adjust the seasoning as needed.
- Serve: Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.
Notes
- Using a meat thermometer ensures the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Don’t overcrowd the pan when cooking the chicken; work in batches if necessary to ensure proper searing.
- Toasting the Arborio rice helps release starches and adds a nutty flavor.
- Warming the chicken broth before adding it to the rice helps maintain the cooking temperature.
- Stir the rice constantly while adding broth to ensure even cooking and a creamy texture.
- Parmesan cheese is salty, so start with a small amount of salt and add more to taste.
- The browned bits left in the skillet after cooking the chicken add depth of flavor to the rice.
- Serve with a side salad or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes