Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups chicken broth, low sodium
  • 1 tsp dried oregano
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the cubed chicken dry with paper towels. Season with salt, pepper, and paprika.
  2. Heat the olive oil and 1 tbsp of butter in the skillet over medium-high heat until the butter foams.
  3. Add the chicken in a single layer. Cook without stirring for 3 minutes to achieve a mahogany-colored crust, then flip and cook for another 2 minutes. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, add the remaining 1 tbsp of butter and the diced onion. Sauté for 3-4 minutes until translucent.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the rinsed rice to the pan. Stir constantly for 2 minutes to toast the grains.
  7. Pour in the chicken broth and dried oregano, scraping the bottom of the pan to release brown bits. Bring to a boil, then immediately reduce heat to low.
  8. Cover with a tight-fitting lid and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
  9. Remove the lid, stir in the heavy cream and Parmesan cheese, return the chicken to the pan to heat through, and garnish with fresh parsley.