Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 1.5 cups Long-grain white rice (Jasmine or Basmati work best)
- 3 cups Chicken broth (low sodium preferred)
- 1/2 cup Heavy cream or half-and-half
- 1 Small yellow onion, finely diced
- 3 Cloves garlic, minced
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme or oregano
- 1 teaspoon Garlic powder
- Salt and black pepper to taste
- 1 cup Fresh baby spinach or frozen peas (optional)
- Fresh parsley for garnish
Instructions
- Start by seasoning your diced chicken with salt, pepper, and garlic powder. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer. Sear the chicken until it develops a golden-brown crust on all sides, which should take about 5-6 minutes. The chicken does not need to be cooked through completely at this stage. Remove the chicken from the pot and set it aside on a plate.
- In the same pot, add the diced onions. Sauté them for 3-4 minutes until they become translucent and soft. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant. Add the dry rice to the pot. Stir the rice constantly for 2 minutes to toast the grains. Toasting the rice adds a nutty flavor and helps ensure each grain stays fluffy and separate rather than mushy.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the seared chicken and any accumulated juices back into the pot. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-18 minutes. Do not lift the lid during this time, as the steam is width for cooking the rice perfectly.
- Once the liquid is absorbed and the rice is tender, turn off the heat. Stir in the heavy cream and grated Parmesan cheese. If you are using spinach or peas, fold them in now; the residual heat will wilt the spinach or warm the peas perfectly. The mixture will look glossy and creamy. Let the pot sit, covered, for another 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Fluff the rice gently with a fork to ensure a light texture. Scoop generous portions into deep bowls. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately while hot and creamy.
- Cook Time: 40 minutes