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
Instructions
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.
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.
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.