Description

This creamy chicken and rice recipe combines tender bite-sized chicken pieces with fragrant spices and a rich, cheesy sauce. Cooked in a skillet for quick and easy preparation, this hearty dish features a comforting blend of sweet paprika, garlic, and Italian seasoning, simmered together with jasmine rice and finished with heavy cream and freshly grated Parmesan cheese for a velvety texture. Perfect for a satisfying weeknight dinner that serves four.

Ingredients

Scale

Chicken and Seasonings

1 pound chicken breasts, cut into small bite-size cubes
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Vegetables and Aromatics

2 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, minced

Seasonings and Rice

1 tablespoon Italian seasoning
1 cup long-grain rice, such as Jasmine
2 cups low-sodium chicken broth
Salt and pepper to taste

Finishing Ingredients

1 cup heavy cream
1 cup freshly grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Season the chicken: Coat the bite-sized chicken breasts evenly with sweet paprika, garlic powder, and onion powder. Set the seasoned chicken aside to allow the flavors to meld.
Cook the onions: In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and sauté until fragrant, roughly 1 minute, being careful not to burn it.
Cook the chicken: Add the seasoned chicken pieces to the skillet. Cook them, stirring occasionally, until they are no longer pink in the center, about 5-7 minutes, ensuring even browning without drying out the meat.
Add rice and broth: Stir in the Italian seasoning alongside the jasmine rice. Pour in the low-sodium chicken broth, and season with salt and pepper to taste. Bring the mixture to a simmer, then cover the skillet and cook on low heat for 15 minutes, or until the rice is tender and has absorbed most of the liquid.
Finish the dish: Remove the cover, stir in the heavy cream and freshly grated Parmesan cheese. Continue to cook gently until the rice has fully absorbed the creamy sauce, about 3-5 minutes. Taste and adjust the seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

Use low-sodium chicken broth to better control the saltiness of the dish.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but expect a less thick sauce.
Make sure the rice is fully cooked before adding the cream to avoid undercooked grains.
Freshly grate Parmesan cheese for the best flavor and melting consistency.
This recipe can be doubled easily for larger gatherings.