One Pan Creamy Chicken and Rice
Ingredients
-
1
cup
chopped yellow onion
-
1
cup
sliced carrots
-
1
cup
sliced celery
-
2
Tbsp
olive oil
-
1 ¼
lbs
boneless, skinless chicken thighs
-
1
Tbsp
minced garlic
-
1
cup
long grain white rice
-
2 ½
cups
low-sodium chicken broth
-
1 ½
tsp
minced fresh thyme and/or rosemary
-
to taste
salt and black pepper
-
1
cup
frozen petite peas
-
½
cup
heavy cream
-
⅓
cup
finely shredded parmesan cheese
-
2
Tbsp
minced fresh parsley
Instructions
- Heat 1 ½ Tbsp olive oil in a skillet and sauté onion, carrots, and celery until tender.
- Transfer the sautéed vegetables to a plate.
- In the same skillet, heat the remaining olive oil and cook the chicken for 3 minutes.
- Add garlic and cook until the chicken is nearly done.
- Stir in rice, chicken broth, thyme, salt, and pepper, then return the vegetables to the skillet.
- Bring the mixture to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and the rice is nearly tender.
- Add peas and cream, cover, and cook until the rice is fully tender.
- Stir in parmesan and parsley before serving warm.
Nutrition Facts (estimated)
Servings
4
Calories
766
Total fat
45g
Total carbohydrates
53g
Total protein
35g
Sodium
347mg
Cholesterol
185mg
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