Creamy Parmesan Chicken Rice (Print Version)

# Ingredients:

01 - 4 boneless, skinless chicken breasts.
02 - 1 cup of white long-grain rice.
03 - 2 cups of chicken stock.
04 - 1 small chopped onion.
05 - 3 minced garlic cloves.
06 - 1 cup of grated Parmesan cheese.
07 - 1 cup of heavy whipping cream.
08 - 2 tablespoons of olive oil.
09 - Salt and pepper, to your liking.
10 - Fresh parsley for topping or garnish.

# Instructions:

01 - Cook the onion and garlic in the pan till they look soft and clear.
02 - Toss the rice into the pan and toast it for 2 or 3 minutes.
03 - Sprinkle seasoning on the chicken, sear both sides in oil, and set aside.
04 - Pour in the cream and stock, then let it simmer gently.
05 - Place the chicken back in, cover the pan, and let it cook for 20 to 25 minutes.
06 - Mix in the Parmesan and let it melt smoothly.
07 - Sprinkle parsley over the top before serving.

# Notes:

01 - Make sure the pan stays properly covered.
02 - Stir the rice every now and then.
03 - Check that the chicken hits 165°F inside.
04 - It’s all made in one pan for easy cleanup.

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