Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 tbsp Olive oil
- 1 Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 cup Uncooked long-grain rice
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, and Italian seasoning.
- Step 2: Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear chicken breasts until golden brown on both sides (about 3-4 minutes per side). Remove chicken from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 4: Stir in uncooked rice and chicken broth. Bring to a simmer, then place the seared chicken breasts on top of the rice mixture.
- Step 5: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
- Step 6: Remove from oven and stir in heavy cream and Parmesan cheese. Let stand for a few minutes to allow the sauce to thicken slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of chicken broth to keep the rice moist.
- Garnish with fresh parsley or a sprinkle of extra Parmesan for an elegant presentation.
- Don't overcrowd the pan when searing the chicken; work in batches if needed to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American