One Pan Cheesy Parmesan Garlic Chicken & Rice

Steps

1. 1

   If you don’t have any bacon leftover, cook 4 pieces of bacon in a skillet until crispy. Drain the grease and chop the bacon into small pieces. Alternatively, use store-bought bacon bits for ease.

2. 2

   Cut 1 lb of chicken breast into small, bite-sized cubes.

3. 3

   Add 2 tbsp of butter to a large skillet over medium-high heat.

4. 4

   Add the chicken to the skillet and spread it out evenly.

5. 5

   Add the chopped onion to the pan and season everything with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika, 1 tsp onion powder, and 1 tsp Italian seasoning.

6. 6

   Once the chicken is almost cooked through, add 1 tbsp minced garlic and 2-3 tbsp of Parmesan garlic sauce to the pan and stir to coat.

7. 7

   Add 1 cup of rinsed jasmine rice to the center of the skillet and let it toast for a couple of minutes, stirring occasionally.

8. 8

   Pour in 2 cups of chicken broth and stir well to combine all ingredients.

9. 9

   Bring the mixture to a boil, then reduce the heat to medium-low and cover with a lid.

10. 10

    Let the mixture cook covered for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

    Start 15-minute timer
11. 11

    Remove the lid and stir in 1 cup of shredded mozzarella cheese and 2 oz of cream cheese until well incorporated and creamy.

12. 12

    Top the dish with the remaining 1/2 cup of shredded cheese and the crumbled bacon.

13. 13

    Cover with the lid for a minute to let the cheese melt, or place the skillet under the oven broiler for a few minutes until the cheese is bubbly and golden.

14. 14

    Garnish with dried parsley and serve.