Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
- Stir in the rice, chicken broth, heavy cream, thyme, and rosemary. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Return the cooked chicken to the skillet, nestling it into the rice mixture. Cover and cook for an additional 5 minutes to heat through.
- Remove from heat, sprinkle with Parmesan cheese if using, and garnish with fresh parsley. Serve hot and enjoy!
Notes
Chef's Tips:
• For a lighter version, substitute half-and-half or milk for the heavy cream.
• Avoid overcooking the rice to prevent it from becoming mushy.
• Serve with a side of steamed vegetables for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.