Here's the recipe for One Pan Creamy Parmesan Chicken And Rice:
**Servings:** 4-6
**Cooking Time:** 35-40 minutes
** Ingredients:**
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 cups uncooked white or brown rice
* 4 tablespoons unsalted butter
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 cup all-purpose flour
* 2 cups chicken broth
* 1 cup heavy cream
* 1 cup grated Parmesan cheese (freshly shredded is best)
* 1/2 cup chopped fresh parsley
* Salt and pepper, to taste
* Optional ingredients: spinach, sun-dried tomatoes, mushrooms, bell peppers, Italian seasonings
**Tips and Variations:**
* Use bone-in chicken pieces if you prefer, just adjust the cooking time accordingly.
* Substitute chicken thighs for breast meat for a juicier, more flavorful dish.
* For a creamier sauce, add 1/4 cup heavy cream before serving and stir to combine.
* Add a sprinkle of red pepper flakes for a spicy kick.
* Use leftover cooked chicken if you have some on hand.
* For a vegetarian version, omit the chicken and add an extra cup of vegetables, such as zucchini, carrots, or broccoli.
* For a Mediterranean twist, add Kalamata olives, artichoke hearts, and feta cheese to the dish.
**Cooking Steps:**
1. **Preheat the oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the chicken:** Season the chicken with salt and pepper. Set aside.
3. **Cook the rice:** In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the rice and cook, stirring constantly, for 2-3 minutes or until the rice is lightly toasted.
4. **Add the onion and garlic:** Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
5. **Add the flour and chicken broth:** Sprinkle the flour over the onion mixture and stir to combine. Cook for 1 minute, then gradually add the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes or until the liquid has been absorbed.
6. **Add the heavy cream and Parmesan cheese:** Stir in the heavy cream and Parmesan cheese until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
7. **Add the chicken and cook:** Add the chicken to the skillet and stir to combine with the rice mixture. Cook for 5-7 minutes, or until the chicken is cooked through and the rice is creamy and tender.
8. **Top with parsley and optional ingredients:** Sprinkle chopped parsley over the top of the dish and add any desired optional ingredients (such as spinach or sun-dried tomatoes).
9. **Serve:** Serve the One Pan Creamy Parmesan Chicken And Rice hot, garnished with additional parsley if desired.
**Correct Cooking Techniques:**
* Use a large skillet or Dutch oven to cook the dish in one pan, which helps to distribute the heat evenly and prevent the rice from burning.
* Cook the rice and chicken in the same pan to develop a rich, flavorful sauce.
* Stir the mixture constantly, especially when adding the flour and chicken broth, to prevent lumps from forming.
* Don't overcook the chicken; it should be cooked through but still tender and juicy.
* Adjust the amount of heavy cream to your desired level of creaminess, but keep in mind that too much cream can make the dish overly rich and heavy.
I hope you enjoy this recipe!
Must Tried Recipes :
