How To Make One Pan Creamy Chicken and Rice
Achieve a gratifying meal out of this one pan creamy chicken recipe. Composed of rice, chicken broth, and vegetables with cream and even parmesan.
Serves:
Ingredients
- 1cupyellow onion,small, chopped
- 1cupsliced carrots,about 2 medium
- 1cupsliced celery,about 3 stalks
- 2tbspolive oil,divided
- 1¼lbstrimmed boneless,skinless chicken thighs, cut into 1-inch pieces
- 1tbspgarlic,(3 cloves), minced
- 1cuplong grain white rice
- 2½cupslow-sodium chicken broth
- 1½tspfresh thyme,and/or rosemary, minced
- salt and freshly ground black pepper
- 1cupfrozen petite peas
- ½cupheavy cream
- ⅓cupparmesan cheese,finely shredded
- 2tbspfresh parsley,minced
Instructions
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Heat 1½ Tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots, and celery and saute until tender for about 8 to 9 minutes. Transfer to a plate.
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Heat remaining ½ Tablespoon of oil in the same skillet over medium-high heat. Add in chicken and cook for 3 minutes.
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Add garlic and cook until chicken is nearly cooked through for about 2 minutes longer.
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Add in rice, chicken broth, and thyme then season with salt and pepper to taste. Return veggies to skillet.
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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 for about 18 to 20 minutes.
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Stir in peas and cream, cover, and cook until rice is fully tender for about 5 minutes longer.
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Stir in parmesan and parsley. Serve warm.
Nutrition
- Calories: 303.65kcal
- Fat: 22.22g
- Saturated Fat: 10.17g
- Monounsaturated Fat: 9.49g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 17.25g
- Fiber: 4.19g
- Sugar: 6.70g
- Protein: 11.22g
- Cholesterol: 49.18mg
- Sodium: 782.00mg
- Calcium: 223.01mg
- Potassium: 507.27mg
- Iron: 1.53mg
- Vitamin A: 430.91µg
- Vitamin C: 23.89mg
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