creamy chicken and rice
This creamy chicken and rice recipe is a comforting one-pot meal that's perfect for weeknight dinners. It's rich, flavorful, and sure to please the whole family.
Equipment
- 1 large skillet or saucepan
- 1 measuring cups and spoons
- 1 lid for the skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup heavy cream Can be substituted with half-and-half for a lighter option.
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
- to taste fresh parsley, chopped For garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced chicken to the skillet and season with salt, black pepper, and paprika. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add the uncooked rice to the chicken mixture, then pour in the chicken broth. Stir to combine well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
- Once the rice is cooked, stir in the heavy cream, frozen peas, and grated Parmesan cheese. Mix until everything is heated through and well combined.
- Taste and adjust seasoning if needed. Cook for an additional 2-3 minutes, then remove from heat.
- Garnish with chopped fresh parsley before serving.
Notes
You can substitute the heavy cream with half-and-half for a lighter option.
Feel free to add other vegetables like carrots or bell peppers for extra nutrition.
This dish can be stored in the refrigerator for up to 3 days. Reheat on the stove with a splash of chicken broth to loosen up the mixture.