Garlic Chicken Creamy Rice (Print Version)
Soft, golden chicken on creamy rice loaded with garlic and Parmesan, brightened with parsley and fresh lemon zest.
# Ingredients:
→ Chicken and Flavoring
01 -
1 teaspoon salt
02 -
1 teaspoon Italian seasoning
03 -
1/8 teaspoon black pepper
04 -
½ teaspoon red pepper flakes (can skip this if preferred)
05 -
2 tablespoons olive oil
06 -
1 lb chicken breasts (boneless and skinless), chopped into small chunks
07 -
1 tablespoon plain butter
→ Core Dish Ingredients
08 -
½ cup heavy cream
09 -
3 cups chicken stock or broth
10 -
4 minced cloves of garlic
11 -
1 cup shredded Parmesan cheese
12 -
Zest from half a lemon and juice from one whole lemon
13 -
1½ cups long-grain white rice
→ Toppings and Serving
14 -
Chopped fresh parsley, about 1 tablespoon
15 -
Extra lemon wedges for the side
# Steps:
01 -
Heat up a deep skillet over medium-high heat, tossing in olive oil and butter. Sprinkle the chicken with salt, black pepper, Italian seasoning, and red pepper flakes. Cook pieces in the skillet until browned and cooked through. Take them out and put them to the side.
02 -
Once the chicken is out, lower the heat to medium, throw in the garlic, and let it cook just until you smell the aroma—about 30 seconds. Stir in the lemon zest and juice.
03 -
Toss the rice into the skillet, making sure it gets coated in the garlicky-lemon mixture. Let it toast for a minute or two, then add chicken broth. Bring it to a boil, drop the heat to low, cover it up, and let it simmer for 18-20 minutes. Once the rice is soft and the liquid’s gone, it’s ready.
04 -
When the rice is done, gently stir in the heavy cream and Parmesan together until it’s smooth and creamy.
05 -
Spoon out some rice onto plates, topping it with the cooked chicken. Sprinkle a bit of parsley on top and offer lemon wedges to squeeze over everything as desired.