Ingredients
- ¼ cup olive oil
- 2 tablespoons butter
- 2 large carrots, shredded (about 1 cup)
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- 2 teaspoons salt, divided in half
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ½ teaspoon pepper
- 5 cups hot chicken broth
- 2 cups Jasmine rice
- ¼ cup fresh Italian parsley, finely chopped
- ½ cup Parmesan cheese
Instructions
- Prepare the Vegetables: Place a heavy soup pot on the stove and set the heat to medium. Add the olive oil and butter to the pot. Once the butter is melted, add the shredded carrots, diced onion, minced garlic, and 1 teaspoon of salt. Sauté the vegetables until tender, about 10 minutes, stirring occasionally.
- Cook the Chicken: Add the chicken pieces to the pot, sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally to brown the chicken on all sides, about 8 to 10 minutes.
- Add Broth and Rice: Turn the heat to high and add the chicken broth, then stir in the rice. Bring the mixture to a boil, cover the pot, and reduce the heat to low. Let it cook until the rice is fully cooked and the chicken is tender, about 15 to 20 minutes.
- Finish and Serve: Turn off the heat. Add the chopped parsley and Parmesan cheese, then stir to combine. Keep the pot covered to stay warm if not serving immediately.
Notes
- You can swap Jasmine rice for Basmati or long-grain rice if preferred.
- For extra flavor, try adding a squeeze of lemon juice or some red pepper flakes.
- You can substitute chicken broth with vegetable broth for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Comfort Food
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
