Creamy Parmesan Chicken Rice (Print Version)

# Ingredients:

01 - 1 small onion, diced.
02 - 4 boneless, skinless chicken breasts.
03 - 3 garlic cloves, finely chopped.
04 - 1 cup grated Gruyère cheese.
05 - 1 cup heavy cream.
06 - 2 cups chicken stock.
07 - 1 cup basmati rice.
08 - Fresh parsley to add on top.
09 - 2 tablespoons olive oil.
10 - Season with salt and pepper as needed.

# Instructions:

01 - Brown the chicken with olive oil, then set it aside.
02 - Cook the onion and garlic in the skillet until they soften.
03 - Let the rice toast for 2 or 3 minutes before continuing.
04 - Pour in the stock and cream, and warm it up to a simmer.
05 - Move the chicken back to the pan, cover it, and let it cook for about 20-25 minutes.
06 - Mix in the Gruyère cheese until you see it melt smoothly.
07 - Top with parsley before digging in.

# Notes:

01 - Keep the lid on the pan tightly to trap steam.
02 - Give the rice a stir from time to time.
03 - The chicken is fully cooked when it reaches 74°C.
04 - Only need one pan, making cleanup a breeze.

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