🍗 Ingredients
For the chicken
4 chicken breasts
2 tbsp olive oil
3 tbsp butter
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
Salt & black pepper, to taste
For the garlic parmesan rice
1 cup long-grain white rice
2 ½ cups chicken broth
4 cloves garlic, minced
½ cup grated Parmesan cheese
2 tbsp butter
½ tsp Italian seasoning
Optional: chopped parsley for garnish
👩🍳 Instructions
Season the chicken
Pat chicken dry and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Sear the chicken
Heat olive oil and butter in a large skillet over medium heat.
Sear chicken 4–5 minutes per side until golden (it doesn’t need to be fully cooked yet).
Remove chicken and set aside.
Make the garlic rice
In the same skillet, add butter and garlic. Sauté 30 seconds until fragrant.
Stir in rice and Italian seasoning; toast for 1 minute.
Add broth & cook
Pour in chicken broth, stir, and bring to a gentle boil.
Combine & simmer
Place chicken back into the skillet on top of the rice.
Cover, reduce heat to low, and simmer 18–20 minutes until rice is tender and chicken is cooked through.
Finish with Parmesan
Sprinkle Parmesan over the rice, cover again for 2–3 minutes until melted.
Serve
Garnish with parsley if desired and serve hot.
⭐ Tips
Add spinach or mushrooms for extra flavor
- Swap chicken breasts for thighs for even juicier results
A squeeze of le
mon at the end brightens everything up 🍋