Begin by cutting the chicken into bite-size pieces. This ensures even cooking and allows the chicken to soak in all the flavors. Set aside the pieces once done.
Next, peel the carrots. Cut them in half lengthwise, then halve each piece again lengthwise before dicing. This method provides even sizes for better cooking.
Dice the onion and mince the garlic. This aromatic base will enhance the dish's flavor significantly.
Heat the olive oil in a deep pan or a Dutch oven over medium heat. You want the oil hot enough that it shimmers but doesn’t smoke.
Add the chicken pieces to the pan. Season them with Italian seasoning, kosher salt, and black pepper. Cook the chicken until it’s browned and no longer pink, which should take about 5 to 7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the onion, garlic, and carrots. Sauté for about 4 to 5 minutes, stirring often. You want the onion to become translucent and the carrots to soften slightly.
Add the paprika and a splash of the chicken broth to deglaze the pan, scraping up any brown bits stuck to the bottom. This adds a depth of flavor to your dish.
Once the bottom is deglazed, add the remaining chicken broth and rice. Stir everything together, ensuring the rice is submerged in the liquid. Cover the pot and bring it to a simmer.
After about 15 minutes, when the rice is cooked, add the chicken back into the pot. It’s essential to stir it in gently to avoid breaking the rice.
In a separate bowl, mix the cornstarch with whole milk or half and half. Stir this mixture into the pot, which will thicken the sauce.
Remove the pot from the heat and sprinkle the grated Parmesan cheese on top. Stir gently to allow the cheese to melt and integrate into the dish.
To serve, garnish with chopped parsley and adjust seasoning with salt and pepper to taste. Enjoy the warmth and flavor of your homemade Easy One Pot Chicken and Rice.
