Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup long-grain white rice
- 1/4 cup dry white wine (optional, substitute with chicken broth if desired)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish
Feel free to substitute the white wine with additional chicken broth if you prefer a non-alcoholic version. The Parmesan cheese adds a rich, nutty flavor, but if you’re looking for a milder taste, you can use Pecorino Romano cheese instead.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let the garlic burn.
- Pour in the white wine, if using, and let it simmer for about 2 minutes until slightly reduced.
- Add the chicken broth and lemon juice to the skillet, stirring to combine. Bring the mixture to a simmer.
- Stir in the rice, cover the skillet, and reduce the heat to low. Let the rice cook until tender, about 15-18 minutes.
- Once the rice is cooked, stir in the heavy cream, Parmesan cheese, and butter until well combined and creamy.
- Return the chicken to the skillet, nestling it into the creamy rice. Allow everything to heat through, about 5 minutes.
- Garnish with chopped parsley before serving.
Remember, like my abuela always said, “cooking is about feeling.” Taste as you go, adjust the seasoning, and trust your senses — that’s the secret to making a dish truly yours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International