One-Pot Creamy Garlic Chicken and Rice

Servings: 4 people
Calories: ~510 per serving
Prep Time: 10 minutes
Cook Time: 30 minutes
Custom Time: 5 minutes (resting)
Total Time: 45 minutes

Ingredients:

• 2 tbsp olive oil

• 1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized pieces)

• Salt and black pepper, to taste

• 1 small onion, finely diced

• 4–5 garlic cloves, minced

• 1 cup long-grain white rice (uncooked)

• 2 cups chicken broth

• 1 cup heavy cream (or half-and-half)

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• ¼ tsp paprika (optional)

• 2 tbsp butter

• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Chicken:
   Heat olive oil in a large skillet or pot over medium-high heat.
   Season chicken with salt and pepper, then cook until golden brown (about 5–6 minutes). Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add butter, diced onion, and minced garlic. Cook for 1–2 minutes until fragrant.

3. Add Rice and Liquids:
   Stir in uncooked rice, chicken broth, and heavy cream. Scrape up any browned bits from the bottom for flavor.

4. Simmer:
   Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, or until rice is tender. Stir occasionally to prevent sticking.

5. Add Chicken Back:
   Return the cooked chicken to the pot. Stir in Parmesan cheese and Italian seasoning. Mix well until creamy and combined.

6. Finish:
   Let it rest for 5 minutes, then fluff with a fork. Sprinkle with fresh parsley and a pinch of paprika before serving.