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Sprinkle chicken pieces evenly with paprika, garlic powder, salt, and pepper.
Sear the Chicken:
In a large skillet over medium heat, heat olive oil. Sear the chicken for about 5–6 minutes per side until golden brown. Remove and set aside.
Prepare the Rice:
In the same skillet, add butter. Sauté the minced garlic until fragrant (about 1 minute). Stir in the uncooked rice and toast for 2–3 minutes.
Simmer:
Pour in the chicken broth. Stir to deglaze the pan, scraping up any browned bits. Nestle the seared chicken back into the rice mixture.
Cook:
Cover the skillet and simmer on low heat for about 18–20 minutes, or until the rice is tender and the chicken is cooked through.
Finish:
Remove the chicken once more. Stir in Parmesan cheese and heavy cream (if using) into the rice. Place the chicken back on top.
Serve:
Garnish with fresh parsley and a sprinkle of extra Parmesan if desired.
Serving and Storage Tips:
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