December is all about easy comforting dinners that keep you out of the kitchen & spending time with friends & family. This dish is not only quick to assemble but it also only requires one pot! This recipe came to be out of necessity when I was in college. I was looking for something easy I could whip up for dinner that was comforting & reminded me of home, but was also simple enough that I could get back to
studying partying as quick as possible. The ingredients in this dish were things I always had on hand so I knew all I needed was some chicken & I could have a delicious dinner on the table in less than an hour. This dish is easily my most common dinner dish & I hope you love it as much as I do!
Parmesan Chicken & Rice
Yield: 4-5 servings
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, medium diced (about half a large onion)*
- 1 cup celery, medium diced (about 3-4 stalks)*
- 1 cup carrot, small diced or shredded (about 3-4 small carrots)*
- salt & pepper, to taste
- 1.5 lbs chicken thighs, cut into 1 inch pieces
- 6 tablespoons, or 3oz, white wine (I prefer Pinot Grigio)
- 3 cloves garlic, peeled & smashed
- 1 cup jasmine or basmati rice
- 2.5 cups chicken broth
- 1/2 cup Parmesan cheese
- 2 tablespoons butter
- 1/3 cup parsley, roughly chopped
- Heat a large dutch oven over medium heat. Add the oil & butter.
- Once butter has melted, add onion, celery & carrot. Season with salt & pepper. Stir to combine.
- Cook the veggies over medium heat until they become soft & begin to brown, about 5-7 minutes.
- At this point, you can remove the veggies before cooking the chicken but it’s not necessary. Cook the chicken over medium heat until mostly cooked, about 10 minutes. Make sure to season the chicken with salt & pepper.
- Once the chicken has cooked, turn the heat to high & add the wine. Mix in the wine, scraping the bottom of the pan to release any browned bits that have formed. Let the wine bubble & reduce by half, about 2 minutes.
- Next add in the garlic & rice. Stir to combine.
- If you removed the veggies earlier you can return them to the pot now. Pour in the broth & stir to combine everything.
- Bring the pot to a boil, then reduce to simmer & let it cook, covered, for 20 minutes. After 20 minutes the rice should have absorbed all the broth & be tender. If there is still broth & the rice is not fully cooked, continue cooking another 5 minutes.
- Lastly, add the cheese, butter & parsley. Mix for a minute or two until everything is combine & the cheese has melted.
- Serve up with crusty bread or a salad & enjoy!
* Most grocery stores sell onion, celery & carrots already diced up which makes this dish even quicker!