Description
This creamy chicken and rice recipe combines tender diced chicken breast with fluffy long-grain white rice, cooked in a flavorful broth and finished with a rich blend of heavy cream and Parmesan cheese. Enhanced with sautéed onions, garlic, herbs, and sweet peas, this comforting skillet meal is perfect for a cozy dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1 tablespoon butter
Grains and Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
Oils, Dairy & Cheese
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Cook chicken: Add the diced chicken breast to the hot oil, cooking for 5-7 minutes until no longer pink and thoroughly cooked, stirring occasionally.
- Set chicken aside: Remove the cooked chicken from the skillet and place it on a plate to keep warm.
- Sauté onion: In the same skillet, add the diced onion and cook for 2-3 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Incorporate rice: Add uncooked long-grain white rice to the skillet, stirring it in with the onions and garlic.
- Toast rice: Cook the rice mixture for 1-2 minutes, stirring occasionally to lightly brown the rice and enhance flavor.
- Add broth: Pour 2 cups of chicken broth into the skillet and stir to combine evenly with the rice.
- Boil then simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
- Simmer Rice: Let the rice cook covered for 15-18 minutes until the liquid is absorbed and rice is tender.
- Cook peas: While the rice cooks, melt 1 tablespoon of butter in a small saucepan over medium heat, then add frozen peas and cook for 2-3 minutes until heated through. Remove from heat.
- Finish sauce: Remove skillet from heat once rice is cooked; stir in 1 cup heavy cream to make the dish creamy.
- Add cheese and herbs: Mix in grated Parmesan cheese, dried thyme, dried parsley, salt, and black pepper to create a rich, flavorful sauce.
- Combine chicken: Return the cooked chicken to the skillet and stir well into the creamy rice mixture.
- Add peas: Gently fold the cooked peas into the dish to evenly distribute them.
- Season to taste: Taste the creamy chicken and rice, and adjust seasoning with more salt and pepper if needed.
- Meld flavors: Cover the skillet and let the mixture rest for 2-3 minutes to allow the flavors to blend beautifully.
- Serve: Serve hot, optionally garnishing with extra parsley or Parmesan cheese for a flavorful finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- If you prefer, fresh herbs can replace dried thyme and parsley for a brighter flavor.
- Make sure to toast the rice carefully to avoid burning; stirring frequently helps.
- Use freshly grated Parmesan cheese for the best melt and taste.
- This recipe can be adapted to use brown rice but will require a longer cooking time and more broth.
- To keep it gluten-free, verify that the chicken broth is gluten-free as some brands may contain additives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
