Creamy Chicken and Rice: Difference between revisions
From McGough's Recipes
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https://www.instagram.com/reel/C0PV4kUpB2V/?igsh=MXJoczcxYXAwem1meA== | [https://www.instagram.com/reel/C0PV4kUpB2V/?igsh=MXJoczcxYXAwem1meA== Link to recipe] | ||
Latest revision as of 00:20, 23 February 2024
| Prep | Cook | Total |
|---|---|---|
| 10 Min | 40 Min | 50 Min |
Ingredients
- 1½ lbs chicken breasts, diced
- 4 Tbsp butter
- 1 tsp paprika
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and fresh cracked pepper
- 2 ½ cups chicken stock
- 1 cup white rice
- ½ cup heavy cream
- ¼ cup grated Parmesan
- Parsley for garnish
Directions
- Season diced chicken with paprika. Toss quickly to coat and set aside on a plate.
- Heat butter in a large skillet over medium-high heat. Cook the onion for 2-3 minutes, until translucent.
- Add diced chicken to the pan along with the Italian seasoning, pepper, and salt. Cook until chicken is browned.
- Add garlic to the skillet, cook for one more minute, then stir in chicken stock and uncooked rice. Bring to a boil, then reduce the heat to medium-low. Cover with and simmer for 15-20 minutes.
- Stir in heavy cream and parmesan. Add salt and pepper for desired taste. Serve immediately with parsley as garnish.
