Prep Time: 20 minutes |
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| Total Time: 40 minutes | Serves: 4 |
Ingredients:
- 1 c. white rice
- 1 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 lb. boneless skinless chicken breasts, quartered
- kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, chopped
- 1/2 c. dry white wine (such as Sauvignon Blanc)
- 1 c. low-sodium chicken stock
- 1/4 c. heavy cream
- 2 c. frozen peas
- 1/4 c. chopped fresh parsley, plus more for garnish
- 1 1/2 c. freshly grated Parmesan, divided
Directions:
- Preheat oven to 450º. Prepare rice according to package directions, less 5 minutes.
- Meanwhile, heat a large skillet over medium-high heat. In a medium mixing bowl, drizzle olive oil over chicken and season with salt and pepper. Cook chicken until golden all over, 6 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon oil to skillet and heat over medium. Add garlic and onions and cook until softened, about 3 minutes. Add wine, chicken stock, heavy cream, salt and pepper; bring to a boil and simmer until slightly reduced, about 5 minutes. Add chicken (and juices from the plate), cooked rice, peas, parsley, and 1 cup Parmesan.
- Bake until heated through, about 15 minutes. Garnish with parsley and sprinkle with remaining Parm. Serve immediately.
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