Ingredients
Method
Preparation
- Heat the butter in a large skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until it begins to soften.
- Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt. Cook and stir for 5 minutes until the chicken is golden on all sides.
- Add the minced garlic and cook for one more minute, stirring constantly to release its aroma.
Cooking
- Pour in the chicken broth and add the rice, stirring to combine everything well.
- Bring the pot to a boil, then reduce the heat to medium-low.
- Cover with a lid and let it simmer for 17-20 minutes, until the rice is soft and tender.
- Stir in the heavy cream and freshly grated Parmesan cheese. Mix until well incorporated and creamy.
Serving
- Serve immediately, optionally topped with a sprinkle of parsley for a fresh touch.
Notes
This dish pairs beautifully with a green salad or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth to loosen the sauce.
