Chicken and Rice in Tomato-Parmesan Sauce

Oh my gosh... ALL the flavor, in one skillet. Pan-seared chicken, onions and garlic, basking in the most luxurious, herby tomato sauce. Then parmesan cheese stops by and the sauce becomes creamy, cheesy and undeniably awesome. Don't go another day without this.

If you've never spiked your tomato sauce with nutty parmesan cheese, I'm here to convince you to get on it. Parmesan melts unlike most other cheeses; it blends into the sauce, making it thick, rich and creamy (not stringy). I almost called this a "cream sauce", because it delivers that richness.

About the rice: In the recipe below, I instruct you to cook the rice according to the package directions, which is typically with water, butter and salt. That's fine, but if you want to jazz up your rice (like I do), add 1/4 teaspoon each garlic powder, onion powder and oregano at the beginning of the cooking process. Seasoned rice adds another layer of flavor to this incredible dish.

Chicken and Rice in Tomato-Parmesan Sauce

1 cup rice
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper to taste
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup tomato sauce (from a carton or can)
1 cup chicken broth or chicken stock
1/4 cup grated parmesan cheese, plus more for serving
Chopped green onions for serving, optional

Cook the rice according to the package directions (see my note above).
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until the vegetables are soft and golden. Add the chicken and cook for 3 to 5 minutes, until browned on all sides, stirring frequently. Add the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the tomato sauce and chicken broth and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Stir in the parmesan cheese and simmer until the cheese melts. Season to taste with salt and pepper. Serve the chicken mixture over the rice and top with green onions if desired. Serve with extra parmesan cheese on the side.
Serves 4