Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 teaspoon (5g) garlic powder
  • 1/2 teaspoon (2.5g) Italian seasoning
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1 cup (180g) long-grain white rice, uncooked
  • 2 cups (475 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (15g) chopped fresh parsley, for garnish

Instructions:

  1. Season the cubed chicken with salt, pepper, garlic powder, and Italian seasoning.
  2. Heat olive oil in the skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the remaining olive oil to the skillet. Add the minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
  4. Stir in the uncooked rice and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Return the chicken to the skillet. Cover the skillet with a lid (or tightly with foil). Reduce heat to low and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Remove from heat and stir in the heavy cream, butter, and Parmesan cheese until well combined and creamy.
  7. Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.