Tender chicken combined with garlic, creamy Parmesan, and rice all cooked together in one pot for easy prep.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
04 - 1/2 tsp paprika
→ Aromatics
05 - 2 tbsp olive oil
06 - 4 cloves garlic, minced
07 - 1 small onion, diced
→ Rice & Liquids
08 - 1 cup long-grain white rice, rinsed
09 - 2 1/4 cups low-sodium chicken broth
10 - 1/2 cup whole milk
→ Cheese & Finishing
11 - 3/4 cup freshly grated Parmesan cheese
12 - 2 tbsp unsalted butter
13 - 2 tbsp chopped fresh parsley (optional)
# Steps:
01 - Combine chicken pieces with salt, black pepper, and paprika, ensuring even coating.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook, turning, until browned on all sides about 5 minutes. Remove chicken and set aside.
03 - In the same pot, add diced onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in rinsed rice, coating grains evenly with oil and aromatics.
05 - Pour in chicken broth and whole milk, stirring to combine. Return browned chicken along with accumulated juices to the pot.
06 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, stirring once or twice, until rice is tender and most liquid absorbed.
07 - Remove from heat and stir in Parmesan cheese and unsalted butter until melted and creamy. Adjust seasoning to taste.
08 - Sprinkle with chopped fresh parsley if desired and serve immediately.
