Description
Creamy Chicken and Rice is a comforting American classic featuring tender chicken, aromatic vegetables, and creamy cheese-infused rice, all cooked together in one pot for a hearty, satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 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
Rice and Seasonings
- 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
Finishing Ingredients
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: fresh parsley for garnish
Instructions
- Brown the Chicken: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set aside.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add Garlic and Rice: Stir in the minced garlic and uncooked rice. Cook for 1 minute until the mixture is fragrant, ensuring the rice is well coated.
- Add Broth and Seasonings: Pour in the chicken broth along with dried thyme, paprika, salt, and black pepper. Bring the mixture to a boil over high heat.
- Simmer the Rice: Once boiling, reduce the heat to low, cover the pot, and simmer for 18 to 20 minutes. Stir occasionally and cook until the rice is tender and most liquid is absorbed.
- Combine Chicken and Peas: Stir the cooked chicken back into the pot along with the frozen peas. Cook for an additional 5 minutes to heat through.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the mixture becomes creamy and well combined. Adjust seasoning to taste.
- Serve: Serve the creamy chicken and rice hot, garnished with fresh parsley if desired.
Notes
- For a lighter version, substitute half-and-half or evaporated milk for the heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or milk to restore creaminess.
