Garlic Parmesan Chicken and Rice in One Pot
Chicken and white rice cook in a generous amount of broth, then finish with Parmesan for a soft, creamy texture.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 1 cup uncooked white rice
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 4 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- fresh parsley, for garnish
Instructions
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat. Cook the onion until translucent, then add garlic and stir until fragrant.
- Add the chicken pieces and stir until lightly browned outside; they will finish with the rice. Add the uncooked white rice and stir for about 2 minutes.
- Add all 4 cups broth and season lightly with salt and pepper. Bring to a boil, cover, reduce to a gentle simmer, and cook for about 20 minutes, until the rice is tender and the chicken reaches 165°F.
- If rice needs longer after chicken is done, lift out the chicken while the rice finishes. Once rice is tender, reduce excess loose broth uncovered if needed, leaving the mixture moist.
- Remove from the heat and gradually stir in Parmesan. Fold any held chicken back in, adjust seasoning, garnish with parsley, and divide into four servings.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.