Tag Archives: creamy

Creamy Garlic Parmesan Chicken and Rice

Since the beginning of the year, I have tried to be incredibly resourceful when it comes to leftover items in the fridge. I know there are instances where this is hard to do as some condiments or produce go rancid and can’t be salvaged. However, when these items are in their “sweet spot” (just before going bad but still smells okay) I love making things to use the rest of it up! Tonight’s dinner was a perfect example: using last bits of heavy cream and parmesan to make a creamy parmesan dinner with chicken and rice.

Instead of using plain water to boil the rice, I opted for bone broth because if I’m going to have starch, I may as well use bone broth (actually, chicken mushroom bone broth) for the added benefit #amirite? I seasoned the chicken first with some salt and pepper and added it to a hot pan with EVOO. This cooked until both sides were not pink. Afterwards I seasoned with garlic powder, minced garlic, oregano, and fresh thyme sprigs.

Once the chicken cooked through, I poured in the rice and chicken bone broth. This cooked for a total of 18 minutes, but halfway through, I added 3/4 cup water because I noticed that the rice absorbed most of the liquid already. At around 3 minutes before the chicken/rice finished cooking, I added in the heavy cream and parmesan (grated) and stirred together.

Serve with more fresh thyme, a dollop of sour cream or like we did, a side of charred broccoli, which can be found here! This was a dish that I had seen done before, but wanted to make it my own. Here is this version, and damn is it tasty! NOMaste 🙂

Creamy Garlic Parmesan Chicken and Rice

Course Dinner
Cuisine American
Keyword cheesy, Chicken, garlic, Hearty, parmesan, quick meals, rice
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Author nomastehungry

Ingredients

  • 1.5 lbs Chicken breasts Diced
  • 1/5 cups Rice white
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup Heavy cream or half and half
  • 1 pint Chicken stock or bone broth
  • 1 tbsp Minced garlic
  • 2 tbsp Olive oil extra virgin
  • Garlic powder
  • Dried Oregano
  • Fresh thyme
  • Salt
  • Pepper

Instructions

  1. In a large saute pan, heat olive oil and add in diced pieces of chicken on medium heat.  Let sear on each side until each piece is no longer pink.  

  2. Add in seasonings (garlic, minced garlic, oregano, thyme) and stir.

  3. Pour in rice and chicken stock.  Bring to a boil.  Cover and let simmer for 18 minutes on low flame.

  4. Halfway through, check and see if the rice may absorb a lot of the liquid; add in 3/4 cup water and stir.  Continue to simmer with lid on.

  5. Three minutes before timer is up, add in heavy cream/half n half and parmesan cheese.  Stir to combine ingredients. Season with salt and pepper and serve immediately.

Tuscan Chicken with Roasted Red Peppers and Spinach

When you think of creamy, cheesy, rich foods, what comes to mind?  I immediately think of a thick cream sauce or a buttery garlic sauce.  Tuscan chicken does a beautiful job of combining strong ingredients and melding them together to create this perfectly decadent sauce to go atop seared chicken.  Of course, throwing a vegetable in like spinach, basil, and sweet roasted peppers only enhances the dish.  This was my FIRST time making this, and I must say, I can’t wait to try this sauce over other proteins soon!IMG_0380.JPG

In preparing for this meal, I had to really think about what makes a creamy sauce, creamy.  Of course, I immediately jumped to heavy cream and cheese.  This is a very traditional way of making a “tuscan” creamy sauce by combining all the dairy components together, simmering on low, and layering it on top of pan seared chicken.  That is exactly what I did.  I started by taking chicken breasts and seasoning them with a generous amount of salt, pepper, and oregano.  I say generous because when chicken breasts cook, they tend to lose all the tenderness, so over-seasoning can capture the juices and make this particular cut of chicken tender and tasty! I heated a pan and then added in some avocado oil (has a higher smoke point and makes food taste badass) and began to pan sear the chicken.  Each side cooked for approximately 4-5 minutes, the chicken will finish cooking when added to the cream sauce.

For the cream sauce, I started with wilting some fresh spinach in 2 tablespoons of butter.  Once the spinach became soft and dark green, I  poured in the heavy cream and parmesan, stirring and letting the sauce bubble.  Once the liquid started to reduce, I added in sweet roasted red peppers and some sprigs of basil.  I mixed it altogether and sprinkled in n some salt and pepper.  Lastly, I added back the chicken and let the entire dish simmer for a few minutes (around 5-7m).

Served with some mashed potatoes, or homemade fries, maybe some brussel sprouts, and you’ve got yourself an awesome sauce (haha, get it?) meal!  Nomaste 🙂

Tuscan Chicken with Spinach and Roasted Peppers

Course Dinner
Cuisine American, Comfort, Italian
Keyword Chicken, creamy, parmesan, red peppers, spinach, tuscan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1 pkg chicken breasts can buy thin sliced already if desired
  • 1 pint heavy cream
  • 1/2 cup parmesan grated
  • 1 pkg fresh spinach
  • basil leaves
  • 2 halves sweet roasted red peppers from a jar, can slice them
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp butter
  • salt
  • pepper
  • oregano

Instructions

  1. Clean and prep chicken breasts (either filet them or pat dry the already filed breasts).  Season with salt, pepper, oregano on both sides.

  2. Heat a large pan on medium, add avocado oil and let coat bottom of pan.  Add in chicken.  Sear on each side for 4-5 minutes until sides are browned. Taken chicken out and set aside.

  3. In the same pan, add the tbsp of butter and melt.  Add in fresh spinach and cook until leaves are wilted. Pour in heavy cream and parmesan cheese.  Mix together and let come to a gentle boil (soft bubbles form).  Simmer on low.

  4. Add in basil and roasted red peppers.  Stir together.  Place chicken into cream sauce and ladle sauce on top of the chicken.  Let simmer for 5-7 minutes.

  5. Serve with favorite side of potatoes, with rice, or simply roasted veggies.