Description
Make this easy, creamy chicken and rice dish in just one pot for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 3 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup frozen peas and carrots mix
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the uncooked rice, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring constantly.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during this time.
- Stir the cooked chicken back into the pot. Add the heavy cream and Parmesan cheese. Stir gently until the cheese is melted and the sauce is creamy.
- Stir in the frozen peas and carrots. Cook uncovered for 2-3 minutes until the vegetables are heated through.
- Serve immediately.
Notes
- For best results, use chicken thighs as they stay more moist during the cooking process.
- If you prefer a thinner sauce, add a splash more broth or milk when stirring in the cream.
- You can substitute fresh herbs like parsley or thyme for the dried Italian seasoning.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 38
- Cholesterol: 130