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One-Pot Garlic Parmesan Chicken and Rice
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Measuring Cups

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 1/2 cup grated parmesan cheese

Instructions
 

  • Place a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
  • Stir in the minced garlic and cook for one minute until fragrant.
  • Add the rice and chicken broth to the pot. Stir to combine everything evenly.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
  • Remove the pot from the heat. Stir in the grated parmesan cheese until it melts and coats the rice and chicken.

Notes

Stir the finished dish well right before serving so the melted parmesan distributes evenly. Leftovers reheat nicely with a splash of broth to loosen the rice. Use freshly grated parmesan instead of the pre-shredded kind for smoother melting.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Measuring Cups