Creamy chicken, rice, and veggies simmered in one pot for a cozy, flavorful dinner and easy cleanup.
# Ingredients:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 500 grams), cut into bite-sized pieces
→ Produce
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup (150 grams) frozen peas
→ Grains
06 - 1 cup (200 grams) long-grain white rice (uncooked), rinsed
→ Dairy
07 - 1 cup (240 ml) heavy cream
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 2 ½ cups (600 ml) low-sodium chicken broth
→ Seasonings and Herbs
10 - 1 teaspoon salt, or to taste
11 - ½ teaspoon black pepper
12 - ½ teaspoon dried thyme
13 - ¼ teaspoon paprika
14 - 2 tablespoons chopped fresh parsley, for garnish (optional)
# Directions:
01 - Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the chicken pieces, season lightly with salt and pepper, and sauté for 4-5 minutes until just cooked through. Remove from the skillet and set aside.
02 - In the same skillet, add the chopped onion and diced carrots. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
03 - Stir in the rinsed rice, dried thyme, and paprika. Cook for 1 minute, stirring, to lightly toast the rice.
04 - Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 15 minutes.
05 - Stir in the cooked chicken, frozen peas, and heavy cream. Cover the skillet again and cook for another 8-10 minutes, stirring occasionally, until the rice is tender and the mixture is creamy.
06 - Taste and adjust seasoning as needed. Remove the skillet from the heat. Let the dish rest, covered, for 5 minutes before serving.
07 - Garnish with fresh parsley, if desired, and serve.
