Creamy Parmesan One Pot Chicken and Rice

Ingredients

  • ▢ 1.5 Pounds cooked chicken, shredded
  • ▢ 4 Tablespoons Butter
  • ▢ 1 Large onion, Diced
  • 1 cup slice carrots
  • 1/2 cup sliced celery
  • ▢ 3 Cloves Garlic, Minced (3 Teaspoons)
  • ▢ 2 Teaspoons Italian Seasoning
  • ▢ 1/2 Teaspoon Pepper
  • ▢ 1 Teaspoon Salt
  • ▢ 2 1/2 Cups Chicken Broth
  • 1 cup white wine
  • ▢ 1 Cup long grain white rice
  • ▢ 1/2 Cup Heavy Cream
  • ▢ 1/2 Cup Freshly Grated Parmesan Cheese
  • ▢ Parsley for serving, Optional

Instructions

  • Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Then add in the celery and carrots.
  • Add in the rice and toast.
  • Pour in the white wine and stir to combine.
  • Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  • Cook and stir for 5 minutes until chicken is golden on all sides.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the chicken broth to the pan and stir.
  • Bring to a boil, then reduce the heat to medium low.
  • Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Or place in 425 degree oven. Cover with foil.
  • Stir in the heavy cream and parmesan.  Serve immediately topped with parsley if desired.

Deviled Chicken

Prep Time5 minutes Cook Time20 minutes Marinate1 hour

Total Time1 hour 25 minutes Servings6

Ingredients

  • 1 cup buttermilk
  • Few drops of Louisiana hot sauce
  • 2 pounds chicken about 3/4 pound per person if using bone in chicken
  • 1 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon chipotle powder optional
  • 1 cup breadcrumbs soft and fresh
  • 3 tablespoons butter melted

Instructions

  • Add the hot sauce to the buttermilk and stir to blend.
  • Marinate the chicken in the buttermilk for one hour.
  • Preheat the oven to 375F.
  • Grease a baking sheet and set aside.
  • Remove the chicken from the buttermilk mixture and pat dry.
  • Place the chicken in the casserole dish.
  • Mix the mustard, vinegar, honey, paprika, salt, and chipotle and brush over the chicken, coating it well.
  • Place the chicken in the pan.
  • Cover with the crumbs.
  • Drizzle with the butter.
  • Bake at 375F for 20 minutes (for boneless breasts, it make be longer for other cuts) or until the meat registers 160F on an instant read thermometer.
  • Let stand for about 5 minutes before serving. During this time the temperature will continue to rise to 165F.

Seasonings for Poultry

  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Salt
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoon Onion Powder
  • 2 Teaspoons Italian Seasoning
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Paprika

Mix dry ingredients into a bowl

Sprinkle olive oil onto poultry

Sprinkle dry seasonings over the poultry