Description
This creamy chicken and rice skillet is a comforting one-pot meal packed with tender chicken, vegetables, and a rich, creamy finish. Perfect for easy weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, diced
- 1 cup long-grain white rice (uncooked)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
- Optional: 1/2 cup shredded cheddar or parmesan cheese
Instructions
- In a large pot or deep skillet, melt butter over medium heat. Sauté onions, garlic, and carrots for 3–4 minutes until softened.
- Add diced chicken and cook until lightly browned on all sides (about 5–7 minutes).
- Stir in the rice and toast for 1–2 minutes, then add chicken broth, thyme, salt, and pepper.
- Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes or until rice is tender and liquid is mostly absorbed.
- Stir in heavy cream, peas, and optional cheese. Cook uncovered for 3–5 minutes until creamy.
- Garnish with chopped parsley and serve hot.
Notes
For added flavor, try stirring in a splash of lemon juice before serving. Swap the heavy cream for half-and-half or evaporated milk to lighten it up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
Keywords: creamy chicken and rice, one pot meal, skillet dinner, chicken and rice recipe