Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs chicken breasts, cubed
- 4 tablespoons butter
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crumbled
- 2 1/2 cups chicken broth
- 1 cup long grain white rice (not quick cooking)
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for serving
Instruction
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, 2-3 minutes.
- Add the chicken to the pan and season with salt and pepper, thyme, and rosemary. Cook until golden brown on all sides, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken broth and rice and stir to combine. Bring to a boil, cover, and reduce heat to medium-low.
- Simmer until rice is tender, 15-20 minutes. Remove from heat and stir in cream and parmesan. Serve with additional parmesan and chopped parsley, if desired. Enjoy!
