Description: A comforting and satisfying one-pot meal featuring tender chicken, fluffy rice, and a luscious creamy sauce, all infused with the goodness of vegetables and Parmesan cheese. This recipe is quick enough for a weeknight dinner and cozy enough for a weekend treat.
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (such as basmati or jasmine; avoid instant rice)
- 2 1/2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup frozen peas and carrots (or a mixed vegetable blend)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon paprika (sweet or smoked)
- 2 tablespoons chopped fresh parsley, for garnish
Preparation:
This recipe is all about ease and efficiency. Before you even turn on the stove, gather all your ingredients. Dice the chicken into manageable, bite-sized pieces. Finely dice the onion – you want it small enough to melt into the sauce without being overly chunky. Mince the garlic, grate the Parmesan cheese, chop the fresh parsley, and measure out the rice, chicken broth, heavy cream, frozen vegetables, and paprika. Having everything prepped and ready to go will make the cooking process smooth and enjoyable.
Step 1: Prepare the Chicken
Season the diced chicken generously with salt and freshly ground black pepper. Don’t be shy with the seasoning, as it will flavor the entire dish. In a large skillet or Dutch oven, melt the butter together with the olive oil over medium heat. The combination of butter and olive oil adds flavor and helps prevent the butter from burning. Once the butter is melted and the oil is shimmering, add the seasoned chicken to the skillet.
Step 2: Sauté the Chicken
Cook the chicken until it’s golden brown on all sides and cooked through. This will take approximately 5-7 minutes, depending on the size of the chicken pieces. Use a spatula or tongs to turn the chicken frequently, ensuring even cooking. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. It’s okay if there are some browned bits left in the skillet – these will add flavor to the sauce.
Step 3: Sauté the Aromatics
In the same skillet, add the diced onion. Sauté for 2-3 minutes, or until the onion becomes translucent and softened. Stir frequently to prevent the onion from burning. Add the minced garlic to the skillet and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The onion and garlic form the aromatic base of the dish, adding depth of flavor to the creamy sauce.
Step 4: Toast the Rice
Add the long-grain white rice to the skillet, stirring to coat it well in the butter and oil. Cook the rice for 1-2 minutes, stirring constantly, to lightly toast it. Toasting the rice enhances its flavor and helps it cook more evenly. Ensure that all of the rice grains are coated with the butter and oil.
Step 5: Simmer the Rice
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. These bits, known as fond, are full of flavor and will add richness to the dish. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and simmer for 18-20 minutes, or until the rice is tender and the broth has been absorbed. It’s important to keep the skillet covered tightly to allow the rice to steam properly. Avoid lifting the lid during the simmering process, as this can release steam and prolong the cooking time.
Step 6: Create the Creamy Sauce
Once the rice is cooked, stir in the heavy cream, cooked chicken, frozen peas and carrots (or mixed vegetables), Parmesan cheese, and paprika. Cook for another 5 minutes, or until the sauce is creamy, heated through, and the cheese is melted. Stir frequently to prevent the sauce from sticking to the bottom of the skillet. The heavy cream adds richness and creaminess, while the Parmesan cheese adds a salty, savory flavor. The paprika adds a touch of warmth and color.
Step 7: Garnish and Serve
Garnish the Creamy Chicken and Rice with fresh chopped parsley before serving. The parsley adds a pop of color and freshness to the dish. Serve immediately while hot and creamy.
Why You Will Love This Recipe:
This Creamy Chicken and Rice recipe is a guaranteed crowd-pleaser for several reasons. First, it’s incredibly easy to make, requiring only one skillet and minimal prep time. This makes it perfect for busy weeknights when you need a satisfying dinner on the table quickly. Second, it’s a comforting and flavorful dish that appeals to all ages. The combination of tender chicken, fluffy rice, creamy sauce, and savory Parmesan cheese is simply irresistible. Third, it’s a versatile recipe that can be easily customized to suit your preferences. You can add different vegetables, cheeses, or spices to create your own unique version. Finally, it’s a great way to use up leftover cooked chicken or vegetables.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a complete meal on its own.
- Pair with a simple side salad for a lighter meal.
- Add a crusty baguette for soaking up the creamy sauce.
- Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes for added flavor.
Tips:
- For a richer flavor, use bone-in, skin-on chicken thighs instead of chicken breasts. Cook the chicken thighs in the skillet until browned, then remove and set aside. Shred the chicken after it’s cooked through and add it back to the skillet with the other ingredients.
- If you don’t have heavy cream, you can substitute half-and-half or milk, but the sauce won’t be as creamy.
- For a healthier version, use brown rice instead of white rice. Brown rice will require a longer cooking time, so adjust the simmering time accordingly.
- If you want to add more vegetables, try adding chopped broccoli, bell peppers, or mushrooms to the skillet along with the onion and garlic.
- To prevent the rice from sticking to the bottom of the skillet, use a non-stick skillet or Dutch oven.
- If you have leftover Creamy Chicken and Rice, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate, may vary based on ingredient brands and portion sizes)
- Calories: 545 kcal
- Protein: 35g
- Sodium: 450mg
Conclusion:
Creamy Chicken and Rice is a timeless classic that is sure to become a family favorite. Its simplicity, versatility, and comforting flavors make it a winner every time. So, gather your ingredients, put on your apron, and get ready to enjoy a delicious and satisfying meal!
Questions and Answers about this Recipe:
Q1: Can I use different types of rice for this recipe?
A1: Absolutely! While long-grain white rice like basmati or jasmine is recommended for its fluffy texture and consistent cooking time, you can experiment with other types. Brown rice will work, but it will require a longer simmering time, typically around 45-50 minutes. Keep an eye on the liquid level and add more broth if needed. Wild rice can also be used, but it will have a chewier texture and a nutty flavor. Avoid using instant rice, as it will become mushy in the creamy sauce.
Q2: Can I make this recipe ahead of time?
A2: Yes, you can prepare the Creamy Chicken and Rice ahead of time, but the texture of the rice may change slightly upon reheating. To make it ahead, follow the recipe instructions up to the point where you stir in the heavy cream, chicken, vegetables, cheese, and paprika. Let the rice cool completely, then store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat the rice on the stovetop over low heat, adding the heavy cream, chicken, vegetables, cheese, and paprika. Cook until heated through and creamy, stirring frequently.
Q3: Can I freeze this recipe?
A3: While it’s not ideal, you can freeze Creamy Chicken and Rice, but the texture may be affected. The creamy sauce may separate upon thawing, and the rice may become a bit mushy. To freeze, let the dish cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency.
Q4: Can I use different vegetables in this recipe?
A4: Absolutely! The beauty of this recipe is its versatility. Feel free to swap out the frozen peas and carrots for your favorite vegetables. Some great options include chopped broccoli, bell peppers, mushrooms, spinach, or corn. Add the vegetables to the skillet along with the onion and garlic, or add them towards the end of the cooking time to prevent them from becoming overcooked.
Q5: What if I don’t have heavy cream?
A5: If you don’t have heavy cream, you can substitute half-and-half or milk. However, the sauce won’t be as rich and creamy. You can also try using a mixture of milk and cream cheese. Soften the cream cheese before adding it to the skillet, and stir until it’s melted and smooth. This will help thicken the sauce and add a creamy flavor.
