Creamy Parmesan One Pot Chicken and Rice
Prep time: 
Cook time: 
Total time: 
Serves: serves 5, about 1⅓ cup each
  • 4 Tbsp butter
  • 1 large onion, diced
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 cloves garlic, minced
  • 2½ cups low-sodium chicken broth
  • 1 cup long grain white rice
  • ½ cup half-and-half
  • ½ cup (2 oz) freshly grated Parmesan
  • handful of parsley, minced
  1. Heat the butter in a large, deep skillet over medium high heat. Once hot, add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken, Italian seasoning, pepper, and salt. Stir; cook for 5 minutes or until chicken is golden on all sides. Add the garlic and cook for one more minute, stirring constantly.
  3. Add the chicken broth and rice to the pan; stir. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 18-20 minutes, until rice is cooked and tender. Stir in the half-and-half and Parmesan; serve hot and topped with parsley, if desired.
Recipe slightly adapted from The Salty Marshmallow
Nutrition Information
Serving size: 1⅓ cups Calories: 428 Fat: 19.2 Carbohydrates: 31.6 Sugar: 2.6 Sodium: 457 Fiber: 1.4 Protein: 33.8 Cholesterol: 108
Recipe by Prevention RD at