Creamy Parmesan One Pot Chicken and Rice

Last year I was in a fb group for fall meal planning.  Well, we didn't do a good job with planning meals, but we did share some recipes.  I pinned the ones shared and now the group has disappeared so I can't be sure the pinned recipe I found when I went hunting this fall is one and the same.  But all turned out well.  This recipe came out excellent!  The boyfriend thought it could have used some mushrooms or some other veggies (I think sliced fresh mushrooms, not canned, could be added at the same time as the chicken, but I'm not sure when I would add something like broccoli).  I thought the taste was fantastic, but I'm sure it wouldn't be affected by the addition of at least the mushrooms.  And it's one pot!  That's so awesome!  Also, just a quick note, my store (as per usual when I want something specific) did not have regular boneless skinless chicken breasts, so I used tenders - which made the cutting into one inch pieces really speedy.

Ingredients

• 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
• 4 Tablespoons Butter
• 1 Large onion, Diced
• 3 Cloves Garlic, Minced (3 Teaspoons)
• 2 Teaspoons Italian Seasoning
• 1/2 Teaspoon Pepper
• 1 Teaspoon Salt
• 2 1/2 Cups Chicken Broth
• 1 Cup long grain white rice
• 1/2 Cup Heavy Cream
• 1/2 Cup Freshly Grated Parmesan Cheese
• Parsley for serving, Optional

Instructions

• Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
• Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
• Cook and stir for 5 minutes until chicken is golden on all sides.
• Add the garlic and cook for one more minute, stirring constantly.
• Add the chicken broth and rice to the pan and stir.
• Bring to a boil, then reduce the heat to medium low.
• Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
• Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.