Instructions:
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, sautéing until the onion is softened and translucent, about 3 minutes.
Add the uncooked rice to the skillet and stir to coat it with the oil, onions, and garlic. Cook for 2 minutes, stirring occasionally.
Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
Return the seared chicken breasts to the skillet, nestling them into the rice mixture.
Cover the skillet with a lid and reduce the heat to low. Cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Once the rice and chicken are cooked, sprinkle the grated Parmesan cheese over the top. Cover the skillet again and cook for an additional 2-3 minutes, or until the cheese is melted and creamy.
Remove the skillet from heat and let it sit for a few minutes before serving.
Garnish with freshly chopped parsley and serve the creamy Parmesan chicken and rice hot.
Prep Time: 10 minutes | Total Time: 35-40 minutes | Servings: 4
