Description
A comforting one-skillet meal of tender chicken, fluffy rice, and mixed vegetables enveloped in a rich, creamy sauce.
Ingredients
Scale
- 2 cups Chicken Thighs or Breasts, diced
- 2 cloves Garlic, minced
- 1 Onion, chopped
- 2 cups Mixed Vegetables (bell peppers, peas, carrots)
- 1 cup Rice (long-grain white or brown)
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- Salt and Pepper, to taste
- Fresh Parsley, chopped for garnish
- 2 tablespoons Olive Oil or Butter
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add chopped onions and minced garlic; sauté until softened, about 3-4 minutes.
- Transfer chicken to the skillet; sear until browned on all sides.
- Stir in the mixed vegetables and cook for a few minutes.
- Incorporate the rice, followed by chicken broth and heavy cream; stir until well combined.
- Bring the skillet to a gentle simmer; reduce heat to low.
- Cover and cook until rice is tender and chicken is cooked through, about 20-25 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Notes
Make ahead by prepping chicken and vegetables the night before. You can substitute heavy cream with half-and-half for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg