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)

Instructions

1. Melt the butter in a large skillet set over medium-high heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until it starts to soften.
2. Add the chicken pieces to the skillet along with the Italian seasoning, pepper, and salt.
3. Cook for about 5 minutes, stirring often, until the chicken is lightly browned on all sides.
4. Stir in the garlic and cook for 1 additional minute, keeping it moving so it doesn’t burn.
5. Pour in the chicken broth and add the rice, stirring to combine everything evenly.
6. Bring the mixture to a boil, then lower the heat to medium-low.
7. Cover the skillet and let it simmer for 17–20 minutes, or until the rice is fully cooked and tender.
8. Stir in the heavy cream and parmesan cheese until creamy and well blended. Serve right away, garnished with parsley if desired.