One-Pan Creamy Parmesan Chicken and Rice

INGREDIENTS

• 1 1/2 lb (650g) chicken breasts, diced
• 4 tablespoons butter
• 1 teaspoon paprika
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• Salt and fresh cracked pepper
• 2 1/2 cups (750ml) chicken stock
• 1 cup white rice (long grain or basmati)
• 1/2 cup (125ml) heavy cream
• 1/4 cup grated Parmesan
• Parsley for garnish, optional

DIRECTIONS

1. Season diced chicken with paprika. Toss quickly to coat and set aside on a plate.
2. Heat butter in a large skillet over medium-high heat. Cook the onion for 2-3 minutes, until translucent.
3. Add diced chicken to the pan along with the Italian seasoning, pepper, and salt. Cook for 5 minutes until chicken is golden on all sides, stirring regularly.
4. Add garlic to the skillet, cook for one more minute, then stir in chicken stock and rice. Bring to a boil, then reduce the heat to medium-low. Cover with and simmer for 15-20 minutes, until rice is cooked and completely tender.
5. Stir in heavy cream and parmesan. Adjust seasoning with salt and pepper and serve immediately sprinkled with fresh chopped parsley and more parmesan. Enjoy!

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