One-skillet Garlic Parmesan Chicken and Rice

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add 1 lb diced chicken breasts, season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp Italian seasoning. Cook for 5 to 7 minutes until browned.

Add 3 cloves minced garlic to the skillet and saute for 1 minute until fragrant.

Stir in 1 cup long-grain white rice, toasting it slightly for about 1 to 2 minutes.

Pour in 2 cups of low-sodium chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.

Remove from heat. Stir in 1/2 cup grated Parmesan cheese and the remaining 1 tbsp butter until melted and creamy. Serve immediately.