Creamy Parmesan Chicken and Rice for a Quick Dinner Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Cut the chicken into uniform, bite-sized pieces to promote even cooking.

Rinse the rice under cold running water until the water runs clear, then drain well. Have the parmesan cheese freshly grated, as it melts more smoothly into the sauce than pre-grated varieties.

Keep the water measured and within reach to maintain the rhythm of the cooking process once the skillet is heated. Preparing these components in advance streamlines the assembly and allows for a smooth transition between the searing and simmering phases.

Instructions

Searing the protein

1. 1Sear the chicken
   Place the chicken pieces in a large skillet over medium-high heat. Sear until golden brown and cooked through to 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
   Look for The chicken should be golden brown on all sides and reach the proper internal temperature.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Ensure the pan is hot before adding the chicken to get a good sear.

The chicken pieces should be golden brown and develop a crisp exterior. The skillet will have some browned bits on the bottom, which are essential for flavor. Check that the chicken is cooked through to the required internal temperature of 165°F (74°C) before removing it from the pan.

Simmering the rice

2. 2Cook the rice
   In the same skillet, add the rinsed rice and toast slightly for one minute. Add water and stir in the thyme. Bring the liquid to a simmer, then cover the skillet and cook until the rice is tender and the liquid is mostly absorbed, about 15 to 18 minutes.
   Look for The rice should be tender and the liquid mostly absorbed.
   Tip Do not stir the rice too much while it simmers to keep the texture fluffy.

The rice should be tender and have absorbed almost all the liquid. The liquid should be bubbling gently, not boiling aggressively, to ensure the rice cooks evenly without burning on the bottom of the skillet. The aroma will be savory and fragrant from the thyme.

Creating the creamy finish

3. 3Finish with parmesan
   Stir in the grated parmesan cheese until the sauce is smooth and creamy. Return the cooked chicken to the skillet, folding it into the rice to warm through for another minute before serving.
   Look for The sauce should look thick and glossy, coating the rice evenly.
   Tip Remove from heat immediately once the cheese is melted to keep the sauce silky.

The final dish should be glossy and rich, with the parmesan combined into a velvety sauce. The chicken should be incorporated evenly throughout the rice. Check that everything is heated through and the consistency is to your preference before serving the dish immediately while hot.

Common mistakes

Avoid overcrowding the skillet when searing the chicken, as this can cause the meat to steam rather than brown properly. If the pan is too full, cook the chicken in two smaller batches to ensure every piece gets a nice golden crust.

Another common mistake is adding the cheese while the liquid is at a rolling boil, which can cause the sauce to separate or become grainy. Always reduce the heat to low before incorporating the dairy elements to ensure a silky, consistent finish.

How to tell it’s done

The chicken is perfectly done when it is opaque throughout and reaches an internal temperature of 165°F (74°C). The rice should be tender, with a slight chew, and have absorbed most of the liquid. The overall dish should be creamy and steaming, with the parmesan fully melted into the sauce.

If the liquid evaporates too quickly before the rice is tender, add a small splash of additional water and continue to cook until the desired texture is reached, ensuring the final dish is not dry.

• Poultry: 165°F (74°C) in the thickest part