Garlic Parmesan Chicken and Rice Skillet
Serves 2
Garlic Parmesan Chicken and Rice Skillet — made with 2 boneless, skinless chicken breasts, or 4 boneless chicken thighs, cut into bite-sized pieces, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp Italian seasoning, 1/2 tsp kosher salt, and more.
Ingredients
- 2 boneless, skinless chicken breasts, or 4 boneless chicken thighs, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 1 cup jasmine rice, rinsed
- 2.25 cups chicken broth
- 3/4 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp Italian seasoning
- Salt & black pepper, to taste
- 1/2 cup freshly grated Parmesan
- 2 tbsp fresh parsley, chopped
- Fresh lemon juice, to taste
- Extra Parmesan, for serving
Instructions
- Season your chicken.
- Sear in olive oil for 4–5 minutes per side, then remove. (internal temp should be 165°)
- Reduce to medium heat. Add more olive oil, sauté the onion for 8–10 minutes, then add the garlic for 30 seconds. Be sure to stir, you don’t want it to burn :)
- Stir in the rice for 1 minute to get a nice toasty flavor.
- Add the broth and cream.
- Return the chicken, cover, and simmer for 18–20 minutes.
- Stir in the Parmesan, parsley, and lemon zest.
- Finish with lemon juice, black pepper, and extra Parmesan