Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1.25 cups long-grain white rice
  • 2.5 cups low-sodium chicken stock
  • 0.5 cup heavy cream (35% fat)
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season chicken pieces with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat. Add chicken in a single layer and sear for 3 minutes until golden brown; flip and cook for 2 more minutes. Remove chicken from pan and set aside.
  2. Reduce heat to medium and add butter. Sauté diced shallots and minced garlic for 1–2 minutes. Add the dry rice to the skillet and cook, stirring constantly, for 2 minutes until the edges are translucent and the rice smells nutty.
  3. Pour in the chicken stock and dried oregano, scraping the bottom of the pan to release the fond. Return the chicken to the pan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  4. Remove the lid once the liquid is absorbed. Stir in the heavy cream and Parmesan cheese until the sauce is thick and luxurious. Garnish with fresh parsley and additional black pepper before serving.