Description
This Creamy Chicken and Rice recipe is a comforting, one-pot meal featuring tender chicken pieces simmered with rice in a rich, creamy sauce made with milk, heavy cream, and cheddar cheese. Enhanced with flavorful herbs, peas, and savory aromatics, this easy-to-make dish is perfect for a hearty weeknight dinner.
Ingredients
Scale
Protein and Dairy
- 1 pound boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Vegetables and Aromatics
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional for garnish)
Grains
- 1 cup long-grain white rice (uncooked)
Liquids
- 2 ½ cups low-sodium chicken broth
Oils and Spices
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Once done, remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent. Stir frequently to avoid burning. Add the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Rice: Stir in the uncooked long-grain white rice and cook for about 1 minute, constantly stirring, to lightly toast the rice and combine flavors.
- Add Liquids and Seasonings: Pour in the low-sodium chicken broth, whole milk, and heavy cream. Season the mixture with salt, black pepper, and dried thyme. Stir well to combine all ingredients.
- Simmer the Rice: Bring the liquid mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and simmer for 18 to 20 minutes, or until the rice is tender and most of the liquid is absorbed. Avoid removing the lid frequently to maintain steam.
- Combine and Finish: Once the rice is cooked, stir in the cooked chicken pieces, frozen peas, and shredded cheddar cheese. Continue cooking for 2 to 3 more minutes over low heat until everything is heated through and the cheese melts into the creamy mixture.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top if desired. Serve warm and enjoy this creamy, comforting chicken and rice dish.
Notes
- You can substitute rotisserie chicken for a quicker version of this recipe.
- For added flavor, try including sautéed mushrooms or a dash of paprika when cooking the aromatics.
- If you prefer, brown rice can be used instead of white rice; however, increase the cooking time accordingly as brown rice takes longer to cook.
