Creamy Parmesan Garlic Rice with Seared Chicken Bites

1. Pat the chicken dry so it sears properly. Season evenly with paprika, half of the salt, and half of the black pepper, making sure every piece is coated.

2. Heat 1 1/2 tablespoons of olive oil in a large deep skillet over medium high heat. Once the oil is hot, spread the chicken out in a single layer. Let it cook undisturbed for a few minutes so it develops a rich golden crust, then flip and cook until fully done. Transfer to a plate and keep warm.

3. In the same pan, add the remaining olive oil and the diced onion. Cook for a couple of minutes, stirring occasionally, until softened and lightly translucent.

4. Add the minced garlic and stir continuously for about 30 seconds, just until fragrant and blended into the onions.

5. Stir in the uncooked rice and let it toast gently for about a minute. This step adds extra flavor and keeps the rice from turning mushy.

6. Slowly pour in the chicken broth, milk, and heavy cream. Stir well, scraping up the browned bits from the bottom of the pan so all that flavor goes into the rice.

7. Add the remaining salt, black pepper, and Italian seasoning. Bring everything to a soft simmer, then reduce the heat to low. Cover and cook for about 18 to 20 minutes, stirring once or twice, until the rice is tender and creamy.

8. Once the liquid is absorbed and the rice is soft, stir in the butter and Parmesan. Mix until melted and smooth. The rice should look creamy and slightly saucy, not dry.

9. Return the golden chicken bites to the skillet and gently nestle them into the rice. Let it sit together for a few minutes so the chicken warms through and the flavors blend.

10. Finish with fresh parsley over the top and serve right away while it’s warm and creamy.

Cooking Time: 35 minutes | Servings: 6 | Calories: Approximately 720 per serving