Ingredients
o
1 ½ pounds of chicken breasts cut into 1 inch cubes
o
4 tablespoons of unsalted butter
l
1 large yellow onion, finely diced
g
3 garlic cloves, minced
o
2 teaspoons of Italian seasoning
p
1 teaspoon paprika
o
½ teaspoon of ground black pepper
o
1 teaspoon of salt
o
3 cups of chicken broth
o
1 cup of long grain white rice
o
½ cup of heavy cream
o
½ cup of freshly grated Parmesan cheese, plus more for topping
j
1 juice of lemon
f
fresh parsley, for garnish
l
lemon wedges, for garnish
Directions
1
Preheat a large pan over medium-high heat. Add the butter and allow it to melt completely. Then add the onions and sauté for 2-3 minutes, or until they start to soften.
o
4 tablespoons of unsalted butter
l
1 large yellow onion, finely diced
2
Add the cubed chicken to the skillet, along with the Italian seasoning, paprika, salt and pepper. Cook for about 5 minutes, stirring frequently, until the chicken is golden on all sides.
o
1 ½ pounds of chicken breasts cut into 1 inch cubes
o
2 teaspoons of Italian seasoning
p
1 teaspoon paprika
o
½ teaspoon of ground black pepper
o
1 teaspoon of salt
3
Add the garlic to the pan and cook for 1-2 minutes, until fragrant.
g
3 garlic cloves, minced
4
Then add the chicken broth and rice to the skillet. Stir the mixture thoroughly to ensure even distribution of ingredients.
o
3 cups of chicken broth
o
1 cup of long grain white rice
5
Bring to a boil and then reduce the heat to medium-low and cover with a lid. Simmer for 18-20 minutes. The rice should be tender and most of the liquid absorbed.
6
Remove the lid and stir in the heavy cream, lemon juice and grated Parmesan. Mix well.
o
½ cup of heavy cream
o
½ cup of freshly grated Parmesan cheese, plus more for topping
j
1 juice of lemon
7
Garnish with more Parmesan, fresh parsley and lemon wedges. Enjoy!
o
½ cup of freshly grated Parmesan cheese, plus more for topping
f
fresh parsley, for garnish
l
lemon wedges, for garnish
