1 lb chicken breast or thighs, cut into bite-size pieces
2 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice (uncooked)
2 cups chicken broth
½ cup heavy cream (or cooking cream)
½ cup grated Parmesan cheese
½ tsp paprika
Salt & black pepper, to taste
Fresh parsley, chopped (optional)
Instructions
Heat oil or butter in a large skillet over medium heat. Add chicken, season with salt, pepper, and paprika, and cook until lightly golden. Remove and set aside.
In the same skillet, sauté onion until soft, then add garlic and cook 30 seconds.
Stir in rice and toast for 1 minute.
Pour in chicken broth, bring to a simmer, cover, and cook 12–15 minutes until rice is tender.
Stir in cream, Parmesan, and return chicken to the skillet.
Simmer uncovered 3–5 minutes until creamy and thick.
Adjust seasoning, garnish with parsley, and serve hot.
✨ One pan • Comfort food • Family favorite If you want a mushroom, spinach, or cheesy extra version, just tell me!
