Rustic Parmesan Chicken And Rice Recipes

CREAMY PARMESAN ONE POT CHICKEN AND RICE

Creamy Parmesan One Pot Chicken and Rice image

Creamy Parmesan One Pot Chicken and Rice - This deliciously creamy chicken and rice is one of the easiest one pot meals you will ever make! Juicy chicken and rice are cooked together in a buttery broth then mixed up with cream and parmesan cheese for a luscious 30 minute one pan dinner!

Provided by Nichole

Time 30m

Number Of Ingredients 12

Ingredients

1.5 Pounds Chicken Breasts, (Cut into 1 inch pieces)
4 Tablespoons Butter
1 Large onion, (Diced)
3 Cloves Garlic, (Minced (3 Teaspoons))
2 Teaspoons Italian Seasoning
1/2 Teaspoon Pepper
1 Teaspoon Salt
2 1/2 Cups Chicken Broth
1 Cup long grain white rice
1/2 Cup Heavy Cream
1/2 Cup Freshly Grated Parmesan Cheese
Parsley for serving, (Optional)

Steps:

Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
Cook and stir for 5 minutes 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 and stir.
Bring to a boil, then reduce the heat to medium low.
Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

Nutrition Facts : ServingSize 0.5 Cup, Calories 300 kcal, Carbohydrate 43 g, Protein 46 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 190 mg, Sodium 1622 mg, Fiber 1 g, Sugar 1 g

PARMESAN CHICKEN AND RICE

Parmesan Chicken and Rice image

I made this for dinner last night, and it was easy and tasty. I did double the amount of rice and broth though. I knew one cup wouldn't make it here! From Cooking Light...

Provided by HEP MEP

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8 ounce) package mushrooms, sliced
3/4 boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1 cup reduced-sodium chicken broth
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

Heat oil in a large nonstick skillet over medium-high heat.
Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
Add chicken; saute 4 minutes or until the chicken is lightly browned.
Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
Stir in cheese and parsley.
Eat.

Nutrition Facts : Calories 256.4, Fat 8.1, SaturatedFat 2.9, Cholesterol 23.8, Sodium 523.9, Carbohydrate 26.1, Fiber 1.5, Sugar 2.3, Protein 15.1

PARMESAN CHICKEN AND RICE CASSEROLE

Parmesan Chicken and Rice Casserole image

From myrecipes.com This is warm and comforting! If you are looking for gourmet, go elsewhere, but if you are looking for easy and warming, here you go! I use chicken breasts instead of thighs usually.

Provided by SarahBeth

Categories Chicken

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray
1 cup chopped onion
2 garlic cloves, minced
2 (3 1/2 ounce) bags boil-in-bag brown rice
1/3 cup dry white wine
8 boneless skinless chicken thighs (about 1 3/4 pounds)
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon salt
2 cups reduced-sodium fat-free chicken broth
3 tablespoons whipping cream
1/3 cup shredded parmesan cheese

Steps:

Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.

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