Go Back
- 4 boneless, skinless chicken breasts - 1 cup Arborio rice - 4 cups chicken broth (homemade or store-bought) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 medium onion, finely chopped - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley for garnish (optional)

Creamy Garlic Parmesan Chicken and Rice

Discover the ultimate comfort food with Creamy Garlic Parmesan Chicken and Rice. This delicious recipe features tender chicken simmered with creamy Arborio rice, aromatic garlic, and rich Parmesan cheese. Perfect for family dinners or gatherings, it’s easy to make and packed with flavor. Enjoy a warm, satisfying meal that delights everyone at the table. Elevate your cooking with this one-pot wonder that's sure to become a household favorite!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup Arborio rice (for an ultra-creamy texture)

4 cups chicken broth (homemade or low-sodium)

1 cup heavy cream

1 cup freshly grated Parmesan cheese (plus extra for garnishing)

4 cloves garlic, minced

1 medium onion, finely chopped

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Start by seasoning the chicken breasts generously with salt and pepper on both sides. This enhances the flavor immensely.

    Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, carefully add the seasoned chicken breasts. Sear each side for about 5-6 minutes until they are golden brown and cooked halfway through. Remove the chicken from the skillet and set aside on a plate.

      Sauté Aromatics: In the same skillet, add the chopped onion, stirring frequently. Sauté for about 3-4 minutes until the onions become translucent and slightly caramelized. Add the minced garlic and continue to sauté for another minute until fragrant, being careful not to burn it.

        Add Rice: Stir in the Arborio rice, ensuring the grains are well-coated with the onion and garlic mixture. Cook for approximately 2 minutes to allow the rice to toast gently, enhancing its flavor.

          Add Liquids: Gradually pour in the chicken broth while scraping up any delicious browned bits from the bottom of the skillet. This adds depth of flavor. Bring the mixture to a gentle simmer.

            Combine Chicken and Spices: Return the seared chicken breasts to the skillet. Sprinkle the dried thyme and oregano over the top. Cover the skillet with a lid and let it simmer for about 15-20 minutes. This will allow the rice to absorb the flavors and the chicken to cook through until it reaches an internal temperature of 165°F (75°C).

              Finish the Dish: Once the chicken is fully cooked, carefully remove it from the skillet and place it on a cutting board. Stir the heavy cream and freshly grated Parmesan cheese into the rice, mixing thoroughly until the mixture is creamy and well-combined. Taste and adjust seasoning with additional salt and pepper if necessary.

                Serve: Slice the chicken into medallions and arrange it beautifully over a generous scoop of the creamy garlic Parmesan rice. Finish with a sprinkle of fresh parsley and an extra dusting of Parmesan for a burst of flavor and a touch of elegance.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4

                    - Presentation Tips: For an eye-catching presentation, serve the dish on deep plates. Drizzle a touch of olive oil around the edge and garnish with a sprig of parsley for color.