Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon Italian seasoning (2.5g)
  • 1 tablespoon butter (15g, unsalted)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 cup long-grain rice (200g), uncooked
  • 2 cups chicken broth (480ml), low-sodium preferred
  • ½ cup heavy cream (120 ml)
  • ½ cup grated Parmesan cheese (50g), plus more for garnish
  • ¼ cup chopped fresh parsley (10g), for garnish (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Season chicken breasts with olive oil, salt, pepper, and Italian seasoning.
  2. Heat butter in the oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  3. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant (but not burnt!).
  4. Stir in uncooked rice and chicken broth. Bring to a simmer.
  5. Return chicken to the skillet, nestling it into the rice. Cover the skillet tightly with a lid or foil. Transfer to a preheated oven and bake until rice is cooked and chicken is cooked through.
  6. Remove from oven. Stir in heavy cream and Parmesan cheese until the sauce is creamy and the cheese is melted.
  7. Garnish with fresh parsley and extra Parmesan cheese (if desired). Serve immediately.