This creamy chicken and rice dinner is made in one pot and ready on the table in 30 minutes! It's an easy dish made with simple pantry staples, yet so creamy and satisfying.
Peel carrots, cut in half lenghtwise, then each half in half lenghtwise again, then dice.
3 carrots
Dice onion and mince garlic.
½ medium yellow onion, 3 garlic cloves
Heat up oil in a deep pan or a Dutch oven over medium heat.
1 tablespoon olive oil
Add chicken, season with Italian seasoning, salt, and pepper, and brown until no longer pink. Remove chicken and set aside.
½ teaspoon kosher salt, ¼ teaspoon black pepper, ¾ teaspoon Italian seasoning
Add onion, garlic, and carrots. Saute for 4 to 5 minutes, stirring often.
Add paprika and a little bit of the chicken broth. Deglaze the pan (scrape the bottom of the pan with a wooden spoon).
½ teaspoon paprika, 2 cups chicken broth
Add the rest of broth, rice and stir in. Simmer, stirring once in a while. Keep the pot covered when simmering.
1 cup long-grain white rice
When the rice is done, add the chicken back to the pan.
Mix half and half or milk with cornstarch and stir into the rice. The mixture should thicken.
2 teaspoons cornstarch, ¾ cup whole milk or half and half
Remove the pot from the heat.
Sprinkle Parmesan cheese on top of the chicken and rice and stir in to melt.
½ cup grated Parmesan cheese
Serve garnished with chopped parsley. Season with salt and pepper to taste.
parsley
Notes
One medium chicken breast is two servings, so using two chicken breasts for this recipe, you will have 4 servings.
Any leftovers should be stored in a container, in a fridge, for up to 3 days. To reheat, place leftovers in a skillet and add a splash of water or chicken stock. Stir often and heat up over medium-low heat.
Chicken thighs have dark meat which means more flavor. Use boneless skinless thighs and cut them into bite-size pieces.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.