Description
A deliciously creamy and savory dish featuring tender chicken and garlic-infused rice, perfect for any dinner.
Ingredients
Scale
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 1 lb chicken breasts (boneless and skinless), chopped into small chunks
- 1 tablespoon plain butter
- ½ cup heavy cream
- 3 cups chicken stock or broth
- 4 minced cloves of garlic
- 1 cup shredded Parmesan cheese
- Zest from half a lemon and juice from one whole lemon
- 1½ cups long-grain white rice
- Chopped fresh parsley, about 1 tablespoon
- Extra lemon wedges for serving
Instructions
- Heat up a deep skillet over medium-high heat, adding olive oil and butter. Sprinkle the chicken with salt, black pepper, Italian seasoning, and red pepper flakes. Cook until browned and cooked through, then set aside.
- Lower the heat to medium, add the minced garlic, and sauté until fragrant, about 30 seconds. Stir in the lemon zest and juice.
- Add the rice to the skillet, ensuring it is coated in the garlic-lemon mixture. Toast for 1-2 minutes, then pour in the chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is soft and liquid is absorbed.
- When rice is done, gently stir in heavy cream and Parmesan until smooth and creamy.
- Serve the rice on plates, topped with the cooked chicken. Garnish with parsley and serve with lemon wedges on the side.
Notes
- Adjust the amount of red pepper flakes according to your heat preference.
- For a vegetarian version, substitute chicken with tofu or vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg