CREAMY PARMESAN ONE POT CHICKEN AND RICE

CHICKEN AND RICE:
Chicken and rice is something that is very nostalgic for me.  I always looked forward to a big cheesy casserole pan full of gooey chicken and rice goodness.  It was asking a lot as a kid because my mom can’t stand rice!  What a sweetie she is for still cooking it up for me anyway.

UPDATE:  Since everyone LOVED this recipe so much, I made another version, be sure to try my Bacon Ranch Chicken and Rice too and if you are looking for an oven-baked version, we absolutely love this Chicken and Rice!

Basically, my goal here was to simplify one of my fave childhood dinners into a really quick one pot dinner.  If you are a regular follower you also know I don’t have a problem using canned soups. But, I like using all fresh ingredients whenever possible. It’s just as budget-friendly and easy, there’s really no reason not to!

Mission accomplished with this dish.  Simple ingredients like cream, parmesan, chicken broth, spices, and usual suspects like onion and garlic come together to create a truly heavenly chicken and rice.

Creamy Parmesan One Pot Chicken and Rice
Creamy Parmesan One Pot Chicken and Rice - This deliciously creamy chicken and rice is one of the easiest one pot meals you will ever make!  Juicy chicken and rice are cooked together in a buttery broth then mixed up with cream and parmesan cheese for a luscious 30 minute one pan dinner!
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Main CourseCuisine: AmericanKeyword: creamy chicken and rice, creamy parmesan chicken, creamy parmesan chicken and riceServings: 4Calories: 300kcalAuthor: Nichole
Ingredients
1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
4 Tablespoons Butter
1 Large onion, Diced
3 Cloves Garlic, Minced (3 Teaspoons)
2 Teaspoons Italian Seasoning
1/2 Teaspoon Pepper
1 Teaspoon Salt
2 1/2 Cups Chicken Broth
1 Cup long grain white rice
1/2 Cup Heavy Cream
1/2 Cup Freshly Grated Parmesan Cheese
Parsley for serving, Optional

Instructions
Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
Cook and stir for 5 minutes until chicken is golden on all sides.
Add the garlic and cook for one more minute, stirring constantly.
Add the chicken broth and rice to the pan and stir.
Bring to a boil, then reduce the heat to medium low.
Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.
Video


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