Description
This creamy chicken and rice recipe is a comforting one-pot meal featuring tender chicken pieces simmered with rice, fresh vegetables, and a rich, velvety sauce made from milk, heavy cream, and Parmesan cheese. Perfect for a hearty weeknight dinner, it combines simple ingredients to deliver deep flavors and satisfying texture.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
Rice and Liquids
- 1 cup long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup heavy cream
Seasonings and Cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and black pepper. Sauté the chicken until golden brown and cooked through, about 6 to 8 minutes. Remove the chicken from the pan and set it aside on a plate.
- Sauté Vegetables: In the same pan, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 4 to 5 minutes or until the vegetables are softened and fragrant.
- Add and Toast Rice: Stir the rinsed rice into the vegetables and cook for 1 minute, allowing the rice to toast slightly and absorb flavors.
- Simmer with Liquids and Seasonings: Pour in the chicken broth, milk, and heavy cream. Then add dried thyme and paprika, stirring to combine. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 18 to 20 minutes until the rice is tender and most of the liquid has been absorbed.
- Combine Remaining Ingredients: Stir in the cooked chicken pieces, frozen peas, grated Parmesan cheese, and fresh parsley. Continue cooking for another 2 to 3 minutes until everything is heated through, creamy, and well incorporated.
- Serve: Remove from heat and serve the creamy chicken and rice warm for a comforting and satisfying meal.
Notes
- To make a lighter version, substitute heavy cream with extra milk or half-and-half.
- For extra flavor and vegetables, add mushrooms or spinach along with the other vegetables during sautéing.
- For a gluten-free option, ensure chicken broth is labeled gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently adding a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
