Garlic Parmesan Chicken, Rice and Corn Skillet

Ingredients

• 1.5 lb. chicken tenderloins
• 8 ears of corn kernels scraped off cob, about 3-4 cups
• cajun seasoning (poultry seasoning)
• 3 tablespoons minced garlic, divided about 10-12 cloves
• 4 tablespoons olive oil
• 1-4 oz. stick softened butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 2/3 cup monterey jack cheese shredded
• 1/2 cup Parmesan cheese (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions 

Cook the Corn

1. In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
2. In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. 
3. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.

Saute Chicken

1. Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once.
2. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. 
3. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.

Braise Rice

1. In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
2. Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. 
3. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.

Finishing Touches

1. Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. 
2. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). 
3. Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.

https://badbatchbaking.com/parmesan-chicken-rice/#wprm-recipe-container-12242

Creamy Chicken Soup - Instant Pot

 

Ingredients

• 1 lb (450g) boneless skinless chicken breast
• 1 small jar (220g) sun-dried tomatoes, drained from oil
• 1 tablespoon oil
• 1  medium onion, chopped
• 1 tablespoon minced garlic
• 1  red bell pepper, sliced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or Cayenne chili powder, optional
• 1 teaspoon  paprika
• 1 1/2 cups (375ml) chicken stock
• 1 cup cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar cheese
• Salt and fresh cracked pepper, to taste
• Fresh Cilantro leaves, for garnish

DIRECTIONS

1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes. 

2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”

3. Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.

4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

Creamy Chicken Pasta - Instant Pot

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)

Directions

1. Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
2. Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
3. Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
4. Release the pressure and remove the lid. Stir in the cream cheese.
5. Garnish with parmesan, basil, and freshly cracked black pepper.

https://www.brit.co/instant-pot-creamy-chicken-pasta/