Garlic Parmesan Chicken and Rice
A simple one-pot meal combining tender chicken with fluffy rice in a rich garlic and Parmesan sauce.
Equipment
- Large Skillet or Dutch Oven
- Mixing Bowl
Ingredients
Protein
- 1.5 pounds Boneless, Skinless Chicken Breasts Lean protein that cooks quickly and absorbs flavors.
Grains
- 1 cup Long-Grain White Rice Basmati or jasmine recommended for fluffiness.
Aromatics
- 4-5 cloves Garlic, minced Provides aromatic foundation and savory flavor.
Dairy
- 1 cup Freshly Grated Parmesan Cheese Essential for rich, cheesy flavor.
Liquids
- 2 cups Low-Sodium Chicken Broth Adds moisture and enhances flavor.
Fats
- 2 tablespoons Olive Oil Used for sautéing chicken and garlic.
Seasonings
- Salt and Black Pepper Season to taste.
Garnish
- 1 handful Fresh Parsley, chopped Adds color and fresh note to finish the dish.
Instructions
- Gather all your ingredients, ensuring everything is prepped and ready to go.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat until shimmering.
- Season chicken breasts with salt and pepper, then sear in hot oil for 5-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
- Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a gentle simmer. Stir in the rice.
- Return the seared chicken to the skillet, nestling it into the rice mixture. Bring to a boil, then reduce heat to low and cover.
- Let it simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid.
- Remove from heat and let sit covered for an additional 5 minutes.
- Uncover and sprinkle Parmesan cheese over the top. Fluff the rice with a fork and serve hot, garnished with parsley.
Notes
Consider adding vegetables or trying different cheeses for variations.