One Pan Creamy Chicken & Rice

A hearty, comforting and perfectly satisfying one pan chicken dinner that everyone can agree on. Perfect for cold fall days.

Ingredients:

> 1 cup of Yellow Onion (chopped)

=> 1 cup of Carrots (about 2 medium _ sliced)

=> 1 cup of Celery (about 3 stalks _ sliced)

=> 2 tbsp of Olive Oil (dividend)

=> 1¼ lbs of Chicken Thighs (trimmed boneless & skinless _ cut into 1" pieces)

=> 1 tbsp of Garlic (minced)

=> 1 cup of Long Grain White Rice

=> 2½ cup of Low Sodium Chicken Broths

=> 1½ cup of Fresh Thyme or Rosemary (minced)

=> Salt to taste

=> Black Pepper to taste (freshly ground)

=> 1 cup of Petite Peas (frozen)

=> ½ cup of Heavy Cream

=> ⅓ cup of Parmesan Cheese (freshly shredded)

=> 2 tbsp of Fresh Parsley (minced)

Preparation:

= Heat ½ tsp of Olive oil in a 12" skillet over medium-high heat. Add Onions, Carrot, and Celery & sauté until tender (about 8-9 mins). Transfer to a plate.

= Heat remaining ½ tbsp of Oil in the same skillet over medium-high heat. Add in Chicken & cook for 3 mins. Add Garlic & cook until the chicken is nearly cooked through (about 2 mins longer).

= Add in Rice, Chicken Broths and Thyme & season with salt & pepper. Return back the veggies to this skillet.

= Bring the mixture to a boil then reduce heat to medium-low. Cover with a lid & simmer until liquid has been absorbed and Rice is nearly tender (about 18-20 mins).

= Stir in Peas & Cream, cover and cook until Rice is fully tender (about 5 mins).

= Stir in the Parmesan & Parsley. Serve Warm.

Comments

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