- Ready in under 40 minutes!
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- Perfectly creamy, comforting, and the perfect weeknight one pot meal.
1
Season the cubed chicken and cook until golden brown. Then, start cooking the onions and garlic.
2
Stir in the jasmine rice and toast for a few minutes until fragrant. Then, return chicken into the pan.
3
Stir in chicken broth. Bring to a simmer, cover, and cook for about 18-20 minutes.
4
Stir in the heavy cream and grated parmesan cheese until creamy and evenly combined.
5
Adjust amount of cream as needed. Garnish with fresh parsley and serve.