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Shredded Chicken and Rice

One-Pot Creamy Shredded Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice, rinsed and drained
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup frozen peas and carrots
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup shredded sharp cheddar cheese

Method
 

  1. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 minutes until soft, then stir in the garlic for 30 seconds.
  2. Add the rice and toast for 1 to 2 minutes, stirring constantly, until the edges look translucent.
  3. Pour in the broth and milk, then add the thyme, salt, and pepper. Bring to a gentle boil, cover, and simmer on low for 15 minutes without lifting the lid.
  4. Uncover and stir in the shredded chicken and frozen peas and carrots. Cover again and cook for 5 minutes on low.
  5. Turn off the heat, fold in the shredded cheddar until melted, and serve immediately.

Notes

Shredded rotisserie chicken works best here because it’s already seasoned and moist. If you’re starting with raw chicken breasts, poach them in salted water for 12 to 15 minutes, then shred. Let the skillet rest for a couple of minutes after stirring in the cheese for the creamiest texture.