Description
This dish brings back laughter-filled nights with my sister, Maya. Two broke students, one pot, and just enough Parmesan to turn pantry staples into magic. No fancy moves—just creamy, cheesy comfort with a whole lot of heart. Ready to stir up your own moment of calm in the chaos? Grab a pot, let’s cozy up.
Ingredients
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1.5 lbs chicken breasts, diced (or thighs)
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4 tbsp butter
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1 large onion, diced
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3 garlic cloves, minced (or 3 tsp jarred)
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2 tsp Italian seasoning
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1 tsp salt + ½ tsp pepper
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2½ cups chicken broth (or veggie broth)
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1 cup long grain white rice (not instant)
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½ cup heavy cream (or half-and-half/coconut milk)
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½ cup freshly grated Parmesan
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Fresh parsley (optional, for garnish)
Instructions
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Brown Chicken: Melt butter in a large pot. Add chicken and sear until golden (about 6-7 mins total). Remove and set aside.
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Sauté Veggies: In same pot, cook onions 3 mins, add garlic for 30 secs.
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Season & Simmer: Add Italian seasoning, salt, pepper. Stir in broth, rice, and chicken. Bring to a boil.
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Cover & Cook: Reduce heat to low, cover tightly, and simmer 18 mins.
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Creamy Finish: Remove lid, stir in cream and Parmesan until creamy. Let rest 5 mins before serving.
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Serve: Spoon into bowls, top with parsley. Add crusty bread or salad if desired!
Notes
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Don’t peek while it simmers—steam is key for perfect rice!
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Forgot Parmesan? Try Asiago or Romano.
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Make it green: stir in spinach or peas after adding cream.
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Too thick? Add a splash of broth. Too runny? Let it sit 5 mins.
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Crusty bread = joy.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Calories: 460 kcal per serving
- Sodium: 480mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 31g