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crispy chicken bites with garlic parmesan rice 468984997

Weeknight Crispy Chicken Bites & Creamy Garlic Parm Rice

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Tender chicken bites with creamy Garlic Parmesan Rice! Easy, one-pan, restaurant-quality dinner. Buttery, bright & delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner
Cuisine: Italian Inspired
Calories: 979
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour for dusting
  • 3 tablespoons Napa Valley olive oil divided
  • 1/2 cup unsalted butter divided
  • 1 small yellow onion finely chopped
  • 5 cloves garlic minced
  • 1/4 teaspoon red pepper flakes
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups Arborio or long-grain white rice
  • 1/2 cup dry chicken broth plus 1 tablespoon white wine vinegar (or apple cider vinegar); optional, substitute with broth
  • 1/4 cup fresh Meyer lemon juice
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 1/4 cup fresh parsley chopped

Method
 

  1. Season the cut chicken pieces with salt, pepper, and paprika. Lightly dust the chicken with flour, tossing to coat evenly.
  2. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the floured chicken in a single layer, working in batches if needed. Sear until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 4 tablespoons of butter to the same skillet. Add the chopped onion and cook until softened, about 3 minutes.
  4. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, ensuring the garlic does not burn.
  5. Pour in the white wine (if using). Simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Add the chicken broth and rice to the skillet. Bring the mixture to a simmer, then cover the pan, reduce the heat to low, and cook for 15 minutes, or until the rice absorbs most of the liquid.
  7. Stir the heavy cream, fresh lemon juice, and Parmesan cheese into the rice mixture. Stir constantly until the rice becomes creamy.
  8. Return the cooked chicken to the skillet. Stir gently to combine and heat through for 1-2 minutes.
  9. Remove the skillet from the heat. Stir in the fresh parsley. Taste and adjust seasoning as needed.
  10. Serve immediately with extra grated Parmesan cheese sprinkled on top.

Nutrition

Calories: 979kcalProtein: 55gFat: 55gCholesterol: 249mgSodium: 1356mgFiber: 1.6gSugar: 2.7g

Notes

Ingredient Swap: I often reach for boneless, skinless chicken thighs when I'm making this, especially if I want a richer flavor.
They stay so wonderfully juicy, even if I