Ingredients
Scale
- 1 ½ lbs Boneless, Skinless Chicken Breasts
- 2 tablespoons Sunflower Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Ground White Pepper
- 1 cup Arborio Rice
- 4 cups Low Sodium Chicken Broth
- ½ cup Heavy Cream
- ½ cup Grated Parmesan Cheese
- 2 cloves Garlic
- 1 teaspoon Dried Thyme Leaves
- Fresh Parsley (optional)
- 1 cup Frozen Peas (optional)
- 1 cup Sliced Mushrooms (optional)
Instructions
- Sear seasoned chicken in hot oil until golden brown, set aside.
- Sauté garlic in the same skillet.
- Add rice and thyme, toast briefly.
- Pour in chicken broth, simmer.
- Stir in heavy cream and parmesan cheese until melted and creamy.
- Return chicken to skillet, bake at 375°F (190°C) until rice is cooked and liquid is absorbed. (Optional: add peas or mushrooms during the last 5 minutes.)
- Garnish with parsley and serve.
Notes
Use chili garlic sauce for spicier version. Add lemon zest for brightness. Substitute thyme with rosemary for a different herb flavor. Serve with salad, crusty bread, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: One-Pan Chicken and Rice, Creamy Parmesan Chicken, Chicken and Rice, Easy Dinner