Description
A comforting one-pan meal featuring tender chicken, sweet corn, and fluffy rice simmered in a rich garlic parmesan broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season the cubed chicken with paprika, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the uncooked rice to the skillet and stir to coat in the oil and toast slightly for 1 minute. Pour in the chicken broth, scraping any browned bits from the bottom of the pan.
- Bring the liquid to a simmer, then reduce heat to low. Stir in the corn and dried thyme. Cover and cook for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Return the cooked chicken to the skillet. Stir in the grated parmesan cheese until melted and creamy. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.