Instructions

• Cut the 2 chicken breasts into bite-size pieces. Pat dry with a paper towel if desired and set aside.
• Peel the 3 carrots and cut each into quarters lengthwise, then dice. Dice the ½ medium yellow onion and mince the 3 garlic cloves.
• Heat 1 tablespoon olive oil in a deep skillet or Dutch oven over medium heat.
• Add the chicken to the pan, sprinkle with ¾ teaspoon Italian seasoning, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, until the chicken is browned and no longer pink in the center, about 4–6 minutes. Remove the chicken from the pan and set aside.
• Add the diced onion, minced garlic, and diced carrots to the pan. Sauté over medium heat, stirring often, until the vegetables begin to soften, about 4–5 minutes.
• Sprinkle ½ teaspoon paprika over the vegetables, then pour in a small amount of the 2 cups chicken broth (reserve most of the broth for the next step). Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (deglaze).
• Add the remaining chicken broth and 1 cup long-grain white rice to the pan. Stir to combine, bring to a simmer, then reduce heat to low, cover, and cook until the rice is tender and most liquid is absorbed, about 18–20 minutes. Stir once or twice during cooking if needed.
• While the rice finishes, whisk 2 teaspoons cornstarch into ¾ cup whole milk or half and half until smooth.
• When the rice is done, return the cooked chicken to the pan. Pour the milk–cornstarch mixture into the pan and stir over low heat until the mixture thickens slightly, about 1–2 minutes.
• Remove the pan from the heat. Stir in ½ cup grated Parmesan cheese until melted and combined. Taste and season with additional salt and pepper if desired. Garnish with chopped parsley and serve.