Instructions
Step 1: Season the chicken pieces with Italian seasoning, paprika, salt, and black pepper. /n
Step 2: Heat olive oil in a skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 5–7 minutes. Remove and set aside. /n
Step 3: In the same pan, add butter and minced garlic. Sauté for about 1 minute until fragrant. /n
Step 4: Add rice to the pan and toast for 1–2 minutes, stirring frequently. /n
Step 5: Pour in chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender. /n
Step 6: Stir in heavy cream and Parmesan cheese until creamy and well combined. /n
Step 7: Season with garlic powder, onion powder, salt, and pepper. /n
Step 8: Return the chicken to the pan and gently mix into the rice. /n
Step 9: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of broth or cream to maintain the creamy texture. Avoid overheating to prevent the sauce from thickening too much.
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