Categorized:
- Fall Faves
- Main Dish
- Poultry
Tagged:
- carrots
- celery
- chicken
- chicken broth
- cream
- garlic
- onions
- parmesan
- parsley
- peas
- rosemary
- thyme
One Pan Creamy Chicken and Rice
Ingredients
- 1 cup chopped yellow onion (1 small)
- 1 cup sliced carrots (about 2 medium)
- 1 cup sliced celery (about 3 stalks)
- 2 Tbsp olive oil, divided
- 1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 Tbsp minced garlic (3 cloves)
- 1 cup long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 tsp minced fresh thyme and/or rosemary
- Salt and freshly ground black pepper
- 1 cup frozen petite peas
- 1/2 cup heavy cream
- 1/3 cup finely shredded parmesan cheese
- 2 Tbsp minced fresh parsley
Instructions
- Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate.
- Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer.
- Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.
- Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes.
- Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer.
- Stir in parmesan and parsley. Serve warm.
Notes
- Want it cheesier? Feel free to add more parmesan if you like it extra cheesy.
- You’re welcome to add different veggies to this creamy chicken and rice. Just keep in mind that onion, celery, and carrots all take a while to cook so if you add softer, faster cooking veggies (like broccoli) you may want to add them near the end of the cook time.
- Recipe source: Cooking Classy
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