Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
If you’re looking for substitutions, you can use brown rice for a nuttier flavor or swap out the heavy cream for coconut milk for a dairy-free version. And don’t be afraid to add in some of your favorite vegetables for an extra nutritional boost!
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute.
- Add the rice to the skillet, stirring to coat it with the onion and garlic mixture. Toast the rice for about 2 minutes, until it’s slightly golden.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes.
- Stir in the heavy cream, cooked chicken, and frozen peas. Cook for an additional 5 minutes, until the peas are heated through and the chicken is cooked thoroughly.
- Sprinkle the Parmesan cheese over the top and stir gently until it’s melted and well combined. Remove from heat and let it sit for a few minutes to thicken.
- Garnish with fresh parsley if desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International