One Pan Creamy Chicken and Rice

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, cut into 1-inch pieces
• 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

1. Warm 1 1/2 Tbsp olive oil over medium-high heat in a 12-inch skillet. Add the onion, carrots and celery, and cook until softened, about 8 – 9 minutes. Move the vegetables to a plate.
2. Pour the remaining 1/2 Tbsp oil into the same skillet, still over medium-high heat. Add the chicken and cook for 3 minutes. Stir in the garlic and continue cooking until the chicken is almost done, about 2 minutes longer.
3. Add the rice, chicken broth and thyme, then season with salt and pepper to taste. Slide the vegetables back into the skillet.
4. Bring everything to a boil, then turn the heat down to medium-low. Put the lid on and simmer until the broth is absorbed and the rice is almost tender, about 18 – 20 minutes.
5. Stir in the peas and cream. Cover again and cook until the rice is completely tender, about 5 minutes longer.
6. Stir in the parmesan and parsley. Serve warm.