Creamy Chicken Skillet (Print Version)
Chicken and cheesy, creamy rice all cook up in one skillet for a tasty, super easy dinner you'll want on repeat.
# Ingredients:
→ Finishing and Garnish
01 -
Chopped fresh parsley
→ Aromatics and Seasoning
02 -
Cracked black pepper, as much as you like
03 -
Pinch of salt or more
04 -
2 tablespoons olive oil
05 -
1 small onion, diced up
06 -
3 garlic cloves, smashed and chopped
→ Main Ingredients
07 -
100 g Parmesan, grated
08 -
240 ml rich cream
09 -
480 ml chicken stock
10 -
240 g white rice (long grain)
11 -
4 chicken breasts, no bones or skin
# Steps:
01 -
Scatter a bunch of parsley over everything before digging in.
02 -
Take the lid off and toss in the cheese. Stir until things get nice and creamy. Give it a taste. Add a bit more salt or pepper if you feel like it.
03 -
Pop the chicken back into your skillet. Cover tight and drop the heat to low. Let it go for about 20 to 25 minutes. You want the rice soft and the chicken nice and hot in the middle—74°C is right.
04 -
Slowly pour in the chicken stock and cream. Scrape up all those tasty browned bits off the bottom. Let it all start to bubble gently.
05 -
Dump in your rice. Keep everything moving and toast for a couple of minutes until you smell that nutty aroma.
06 -
Still using the same skillet, toss in onions and garlic. Let them cook till everything smells great and the onion looks clear.
07 -
Sprinkle salt and pepper on the chicken breasts. Heat those two tablespoons of olive oil in a big pan over medium-high. Sear both sides until they look golden. Move chicken out and set aside.
# Notes:
01 -
Keep the lid on tight while things simmer so your rice doesn't dry out.
02 -
Give your pan a quick stir now and then to keep the rice from getting stuck or burned.
03 -
Stick a thermometer in to make sure your chicken hits 74°C so you know it's ready.