Creamy Garlic Chicken Rice (Print Version)
Parmesan garlic rice matched with juicy chicken, brightened up with fresh lemon and herbs for a tasty bite.
# Ingredients:
→ Chicken
01 -
1 teaspoon of salt
02 -
1/8 teaspoon of ground black pepper
03 -
450 g of skinless chicken breasts, diced into small chunks
04 -
2 tablespoons of olive oil
05 -
1/2 teaspoon of red pepper flakes, crushed
06 -
1 tablespoon unsalted butter
07 -
1 teaspoon of dried Italian herbs
→ Rice
08 -
Zest from half a lemon
09 -
300 g long-grain white rice
10 -
4 garlic cloves, finely chopped
11 -
120 ml heavy cream
12 -
720 ml chicken broth
13 -
100 g Parmesan cheese, finely shredded
14 -
Juice from one lemon
→ Garnish
15 -
Fresh parsley, chopped (1 tablespoon)
16 -
Extra lemon wedges on the side
# Steps:
01 -
Grab a deep skillet and set the heat to medium-high. Pour in the butter and olive oil. Toss chicken chunks with pepper, salt, red pepper flakes, and the Italian blend. Cook the chicken, stirring occasionally, till it's golden brown and cooked through. Transfer the chicken to a plate and keep it aside.
02 -
Turn the heat down to medium. Stir in the minced garlic and cook for about 30 seconds till it smells aromatic. Mix in the lemon zest and freshly squeezed juice, scraping the skillet to release any stuck bits.
03 -
Pour the uncooked rice into the skillet and toss it in the garlicky, lemon blend. Let the rice toast for a couple of minutes, stirring. Add the broth, bring it all to a boil, then reduce the heat and let it simmer gently. Cover and let it cook for roughly 18–20 minutes until the broth is soaked up and the rice is fluffy.
04 -
Gently mix the cooked rice with heavy cream and the shredded Parmesan until it's smooth and rich.
05 -
Spoon the creamy rice into a dish and layer the cooked chicken on top. Sprinkle with fresh parsley, and place lemon wedges on the side for extra zest. Serve warm.