How To Make Italian Rice with Chicken
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups Arborio rice
- 4 boneless, skinless chicken breasts
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
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Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden brown on both sides, about 6-8 minutes per side. Remove from skillet and set aside.
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In the same skillet, add the onion and garlic. Cook until softened, about 3-4 minutes. Add the rice, thyme, oregano, salt, and black pepper. Stir well to coat the rice with the seasoning.
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Pour in the chicken broth and bring to a simmer. Reduce heat to low, cover the skillet, and cook for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
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Meanwhile, shred the cooked chicken into bite-sized pieces using two forks.
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Once the rice is cooked, stir in the grated Parmesan cheese and shredded chicken. Cook for an additional 2 minutes until everything is well combined and heated through.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 480kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 1280mg
- Total Carbohydrates : 55g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 36g
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