One Pan Creamy Chicken and Rice

One Pan Creamy Chicken and Rice

Servings: 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 cup chopped yellow onion (1 small)
  • 1 cup sliced carrots (about 2 medium)
  • 1 cup sliced celery (about 3 stalks)
  • 2 Tbsp olive oil, divided
  • 1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 Tbsp minced garlic (3 cloves)
  • 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

Instructions

  1. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate. 

  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer. 

  3. Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.

  4. 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, about 18 - 20 minutes. 

  5. Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer. 

  6. Stir in parmesan and parsley. Serve warm. 

  7. Recipe source: Cooking Classy