Once the chicken is seasoned, you can start cooking the onion and garlic. First, melt the butter over medium heat in a large skillet. Then add the onions to the pan and sauté them for about 3 minutes or until they are soft and translucent. Next, add the minced garlic and cook the mixture for just 30 more seconds until fragrant.
Next, add the reserved chicken to the hot skillet. Then give everything a stir and cook the chicken for about 5 minutes or until no longer pink. Do your best to brown the chicken pieces on all sides for a tastier dish.
Once the chicken is browned, add the Italian seasoning, uncooked rice, chicken broth, and a little salt and pepper for seasoning. Now, bring the rice mixture to a boil over medium-high heat. Then lower the heat, cover the pan, and let the rice simmer for 15 minutes. Do not remove the cap. The rice does not need to be stirred and it will not steam properly if disturbed.
After the rice has cooked for 15 minutes, remove the lid from the pan and add the heavy cream and Parmesan cheese. Now, let the rice cook for a few more minutes to soak up most of the heavy cream. Then taste the dish and season with more salt and black pepper if necessary. Finally, garnish the creamy chicken and rice with some fresh parsley and serve immediately.
Can I use brown rice?
I do not recommend making this recipe with brown rice because it takes much longer to cook than white rice. Brown rice also requires a different ratio of water to rice. That being said, if you try this recipe with brown rice it will not turn out correctly. However, if you know how to substitute white rice for brown rice in recipes, give it a try! And tell me how it turns out.
