A one-pan dish featuring juicy chicken fillets and creamy rice enriched with mascarpone and Parmesan. Comforting, quick, and full of flavor.

Scale

4 small chicken fillets

2 tsp salt (divided)

2 tsp black pepper (divided)

1 tsp sweet paprika

1 tbsp unsalted butter

1 tbsp olive oil

4 garlic cloves (minced)

1 small yellow onion (diced)

1 tbsp Italian seasoning

1 cup basmati rice

3 cups chicken broth

1 cup mascarpone

½ cup freshly grated Parmesan

1 tbsp freshly chopped parsley

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1. Season chicken with paprika, 1 tsp salt, and 1 tsp pepper.

2. Mince garlic, dice onion, and chop parsley.

3. In a skillet, heat butter and olive oil. Sear chicken 5–8 minutes per side, then remove.

4. Sauté garlic and onion for 2 minutes.

5. Add Italian seasoning and remaining salt and pepper. Stir in rice and toast 1 minute.

6. Pour in broth and bring to boil. Simmer 8 minutes, stirring occasionally.

7. Stir in mascarpone until smooth, then mix in Parmesan.

8. Return chicken to pan. Simmer 3 minutes to warm through.

9. Garnish with parsley and serve.

Substitute cream cheese if mascarpone isn’t available. For extra spice, add red pepper flakes. Jasmine rice can be used as an alternative to basmati.