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1.5 Pounds Chicken Breasts, (Cut into 1 inch pieces)

4-5 Tablespoons Butter - depends on how much you like butter :)

½ Large onion, (Diced)

3 Cloves Garlic, (Minced (3 Teaspoons))

2 Teaspoons Italian Seasoning

½ Teaspoon Pepper

½ Teaspoon Salt

1 Teaspoon garlic powder

1 Teaspoon onion powder

3.5 Cups Chicken Broth

1 Cup long grain white rice

½ Cup Heavy Cream

½ Cup Freshly Grated Parmesan Cheese

Parsley for serving, (Optional)

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1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.

2. Add the diced chicken to the pan along with the Italian seasoning, pepper, salt, garlic powder, and onion powder.

3. Cook and stir for 5 minutes until chicken is golden on all sides.

4. Add the garlic and cook for one more minute, stirring constantly.

5. Add the chicken broth and rice to the pan and stir.

6. Bring to a boil, then reduce the heat to medium low (closer to low).

7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.

8. Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

Note: if wanting to make extra, add more broth than just equal parts broth and rice or it won’t be creamy!

( do 4.5 cups broth and 1.5 cups rice )