Creamy Garlic Parmesan Rice
A warm, comforting dish featuring creamy, garlicky rice enriched with Parmesan cheese, perfect as a side or main course.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil (for cooking chicken)
For the Rice
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional for a kick)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 small onion, finely chopped
- 3 cloves garlic, minced (additional)
- 1 cup Arborio rice
- 3 cups low-sodium chicken broth
- 0.75 cup grated Parmesan cheese
- 0.25 cup heavy cream (optional for extra creaminess)
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Gather and prepare your ingredients: wash and chop the vegetables, mince the garlic, and cut the chicken into bite-sized pieces.
- In a bowl, season the chicken pieces generously with salt and black pepper.
Cooking Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed for 5-6 minutes until golden brown. Transfer to a plate.
Sauté Aromatics
- Reduce heat to medium, add more olive oil if needed, and sauté minced garlic and crushed red pepper until fragrant, about 30 seconds.
Deglazing
- Add fresh lemon juice to the pan, scraping up any browned bits.
Sauté Onion
- In a separate saucepan, heat 1 tablespoon of olive oil and cook the onion until soft and translucent, about 3 minutes.
Toast Rice
- Stir in additional garlic and cook for 30 seconds. Next, add Arborio rice and toast it for 1-2 minutes.
Add Chicken Broth
- Gradually add chicken broth one cup at a time, allowing rice to absorb the liquid, which takes about 20 minutes.
Finish with Cheese and Cream
- Stir in Parmesan cheese and heavy cream if using. Adjust seasoning with salt and black pepper.
Serving
- Serve creamy rice topped with seared chicken, garnished with parsley and additional Parmesan if desired.
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Can be frozen for up to 2 months. Add a splash of broth or water when reheating.