Description
Creamy Chicken and Rice is a classic comfort food dish that combines tender chicken, hearty vegetables, creamy sauce, and fluffy rice in one pot for a satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: fresh parsley for garnish
For the Chicken and Rice:
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set aside.
- Sauté Vegetables: Add the onion, carrots, and celery to the pot, cooking until softened, about 5 minutes. Stir in the garlic and rice, cooking for 1 minute until fragrant.
- Simmer: Pour in the chicken broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Finish the Dish: Stir the chicken back into the pot along with the peas. Cook for 5 more minutes, then stir in the heavy cream and Parmesan until creamy. Adjust seasoning to taste.
- Serve: Serve hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, substitute half-and-half or evaporated milk for the cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
