1½ pounds boneless, skinless chicken breast, cut into 1-inch strips or cubes
4 tablespoons unsalted butter
1 large white onion, diced
½ cup grated Parmesan cheese
1 cup long grain white rice
3 cloves garlic, minced
2½ cups low sodium chicken broth
½ cup half-and-half
2 teaspoon Italian seasoning
½ cup fresh chopped parsley, to garnish
Kosher salt and freshly ground black pepper
Melt the butter in a large skillet or heavy-bottomed pan over medium-high heat.
Add the onion to the skillet, and allow to cook until the onions soften and become translucent, about 2-3 minutes.
Add the chicken, Italian seasoning, and salt and pepper to taste. Stir until all ingredients are incorporated. Cook until chicken has started to brown on all sides, about 5 minutes.
Add the minced garlic to the skillet. Stir, and cook about 1 more minute, until the garlic becomes fragrant.
Add the chicken broth and rice to the skillet, and stir to fully combine. Bring the mixture up to a boil, then immediately cover and reduce heat to medium-low. Allow to simmer until the rice is fully cooked, about 20 minutes.
Remove the lid and add the half-and-half and Parmesan cheese. Mix well until the cream is fully incorporated, and the Parmesan cheese is fully melted into the dish.
Remove the skillet from the heat, and serve into individual bowls using a ladle. Garnish with fresh chopped parsley and more grated Parmesan (optional).
Pro-tip: Get a little more nutrients in this dish by using whole grain brown rice instead of white rice.
Pro-tip: Kick it up a notch by adding your favorite hot sauce to the skillet right before serving.
