One Pan Creamy Chicken and Rice
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
1 cup chopped yellow onion
1 cup sliced carrots
1 cup sliced celery
2 Tbsp olive oil, divided
1 1/4 lbs trimmed boneless, skinless chicken thighs
1 Tbsp minced garlic
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
Directions
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. .