Description
Creamy Asiago Chicken Rice is a comforting one-pan meal featuring tender chicken, fluffy rice, and a rich, creamy Asiago cheese sauce. Packed with savory garlic flavor and finished with fresh herbs, this hearty dish is perfect for an easy weeknight dinner or family meal.
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 1/2 cups uncooked long-grain rice
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup freshly grated Asiago cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until lightly browned, about 5-6 minutes.
- Add onion and cook for 3 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Add rice and stir for 1 minute to lightly toast.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Stir in butter, heavy cream, Asiago cheese, and Parmesan cheese.
- Mix until the cheeses are melted and the sauce is creamy.
- Cook for an additional 2-3 minutes if needed to thicken slightly.
- Garnish with fresh parsley and serve immediately.
Notes
- Freshly grated Asiago melts more smoothly than pre-shredded cheese.
- Chicken thighs may be substituted for extra richness.
- Add spinach, peas, or mushrooms for additional vegetables.
- If the mixture becomes too thick, stir in a splash of warm chicken broth.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American