Description
A 30-minute one-pan masterpiece combining tender chicken, creamy alfredo sauce, and toasted rice. Velvety garlic-butter emulsion coats every grain while chicken adds hearty protein, perfect for weeknight indulgence.
Ingredients
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1.5 cups long-grain rice
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried Italian herbs
2 tablespoons olive oil
2 cups chicken broth or water
Instructions
Preheat oven to 350°F (180°C)
Heat olive oil in a large oven-safe skillet over medium-high heat
Sear chicken pieces 3-4 minutes per side until lightly browned
Push chicken to one side of pan and melt 2 tablespoons butter
Add garlic, sauté 30 seconds until fragrant
Add rice and stir to coat with butter/garlic, toast rice 2-3 minutes
Deglaze pan with chicken broth
Stir in cream, Parmesan, salt, pepper, and herbs
Bring to simmer, cover with lid, transfer to oven
Bake 15-20 minutes until rice is tender and sauce thickens
Let rest 5 minutes before serving
Notes
Use a Dutch oven if preferred
For extra richness, add 1 tablespoon nutritional yeast
Chicken can be substituted with sautéed mushrooms for vegetarian version
Leftovers refrigerate up to 4 days in airtight container
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Pan-Seared One-Pan Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 750
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 180mg