Garlic parmesan chicken with creamy rice

Garlic Parmesan Chicken with Creamy Rice

This Garlic Parmesan Chicken with Creamy Rice is a delicious, comforting dish featuring tender, juicy chicken coated in a garlicky parmesan crust, served over rich and creamy rice. It’s a perfect weeknight dinner that feels indulgent but is easy to make in under an hour. The crispy chicken and velvety rice make a fantastic combination that the whole family will love!

Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (cut in half lengthwise)

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon paprika

½ cup grated Parmesan cheese

½ cup breadcrumbs (panko or regular)

1 egg

2 tablespoons milk

2 tablespoons olive oil

For the Creamy Rice:

1 tablespoon olive oil

3 cloves garlic, minced

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream (or whole milk)

½ cup grated Parmesan cheese

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

½ teaspoon Italian seasoning (optional)

2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Prepare and Cook the Chicken:

1. Season the Chicken: Season the chicken cutlets with salt, pepper, garlic powder, and paprika.

2. Bread the Chicken:

In a shallow bowl, whisk together the egg and milk.

In another bowl, mix Parmesan cheese with breadcrumbs.

Dip each chicken piece into the egg mixture, then coat it in the breadcrumb mixture, pressing gently.

3. Cook the Chicken:

Heat olive oil  in a large skillet over medium heat.

Cook chicken for 4–5 minutes per side until golden brown and crispy.

Transfer to a plate and keep warm.

2. Make the Creamy Rice:

1. Saute Garlic: In the same skillet, melt 1 tablespoon of butter and saute minced garlic for 30 seconds until fragrant.

2. Cook the Rice: Add rice and toast for 1 minute, stirring to coat it in butter and garlic.

3. Simmer: Pour in chicken broth, bring to a boil, then reduce heat and simmer covered for 15 minutes until rice is tender.

4. Add Cream and Cheese: Stir in heavy cream, Parmesan cheese, salt, black pepper, and Italian seasoning. Simmer for 2–3 more minutes until creamy.

3. Serve and garnish: 

Serve the crispy chicken over the creamy rice.

Garnish with fresh parsley and extra Parmesan if desired.

Nutritional Information 

Calories: 580

Protein: 40g

Carbohydrates: 45g

Fat: 28g

Fiber: 2g

Sodium: 750mg

Recipe Notes

Extra Crispy Chicken: For more crunch, use panko breadcrumbs.

Lighter Option: Use half-and-half instead of heavy cream.

Add Veggies: Stir in spinach or mushrooms to the rice for extra nutrients.

Storage & Reheating:Store leftovers in an airtight container for up to 3 days.

Reheat in a skillet with a splash of broth or milk to keep the rice creamy.

 

Leave a Comment