Ingredients:
1 1/2 lb boneless, skinless chicken breasts, cut into large bite size cubes
2 1/2 tbsp olive oil, divided
1 small onion, finely diced
5 cloves garlic, minced
1 1/4 cups long grain white rice
2 1/2 cups chicken broth
1 cup whole milk
3/4 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp butter
1 1/2 tsp Italian seasoning
3/4 tsp paprika
1 tsp salt
3/4 tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
1. Pat the chicken pieces dry with paper towels. Season them evenly with paprika, half of the salt, and half of the black pepper.
2. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium high heat. Once hot, add the chicken in a single layer. Let it sear without moving for 3 to 4 minutes until a deep golden crust forms. Flip and cook another 3 to 4 minutes until cooked through. Remove from the pan and set aside.
3. In the same skillet, add the remaining olive oil along with the diced onion. Cook for 2 to 3 minutes until softened.
4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
5. Add the uncooked rice and stir to lightly toast it for 1 minute.
6. Pour in the chicken broth, milk, and heavy cream. Stir well, scraping up the browned bits from the bottom of the pan.
7. Add the remaining salt, black pepper, and Italian seasoning. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 18 to 20 minutes, stirring occasionally, until the rice is tender and creamy.
8. Once the rice is fully cooked, stir in the butter and Parmesan cheese until melted and smooth. The texture should be creamy and slightly saucy like in the image.
9. Return the golden chicken bites to the skillet and gently nestle them into the rice. Let everything simmer together for 2 to 3 minutes so the flavors blend.
10. Sprinkle with fresh parsley and serve immediately while warm and creamy, allowing some of the sauce to pool slightly around the rice for that rich finish.
Delicious and tasty 
enjoy
enjoy 
