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Creamy Chicken And Rice

Creamy Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large heavy pot over medium-high heat. Sear chicken in batches for about 5 minutes until golden on both sides. Transfer to a plate.
  2. Reduce heat to medium, add butter, onion, and a pinch of salt. Cook 3 minutes until soft. Add garlic, cook 30 seconds. Stir in rice and toast for 2 to 3 minutes.
  3. Pour in broth, cream, remaining 1/2 tsp salt, and 1/4 tsp pepper. Scrape up browned bits. Bring to a boil, return chicken and juices to pot. Reduce heat to low, cover, and simmer 18 to 20 minutes.
  4. Remove from heat. Stir in Parmesan and parsley until cheese melts. Serve immediately in warm bowls.

Notes

Let the dish rest for 5 minutes off the heat after adding the Parmesan; the sauce thickens and coats the rice better. If you want extra veggies, toss a handful of spinach in during the last 2 minutes of cooking.