Creamy Chicken and Rice Skillet
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
45 mins
-
Total Time
50 mins
-
Servings
4 1.5 cups each
-
Calories
53198 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Creamy Chicken and Rice Skillet
Description
The Creamy Chicken and Rice Skillet begins by sautéing diced yellow onion in butter until translucent. Small pieces of diced chicken breast are added and cooked briefly to seal the outside. Then uncooked rice along with dried thyme, sage, salt, pepper, and chicken broth is stirred in. The mixture is simmered with a lid until rice absorbs most of the broth and becomes tender.
Frozen peas and carrots are folded in while the rice finishes cooking, adding vegetable sweetness and color. Finally, heavy cream and shredded cheddar cheese are stirred in to dissolve and create a rich creamy consistency. The dish combines tender chicken pieces with comforting, slightly saucy rice and melted cheese, enhanced by herbal notes from thyme and sage.
This skillet meal works well as an easy dinner with balanced protein, vegetables, and starch, prepared fully in one pan for convenient cleanup. The use of frozen vegetables speeds preparation, and stirring occasionally helps yield a creamy texture without sticking.
Ingredients
- 1 yellow onion $0.32
- 2 Tbsp butter $0.26
- 1 chicken breast $3.62, boneless, skinless, about 2/3 lb
- 1 cup long grain white rice $0.62
- 1/2 tsp thyme $0.05, dried
- 1/4 tsp sage $0.03, dried
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 3 cups chicken broth $0.39
- 1/2 lb. pea $0.67, frozen
- 1/2 lb. carrot $0.67, frozen
- 1/3 cup heavy cream $0.26
- 4 oz. cheddar cheese $0.85, shredded
Instructions
- Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.
- While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the rice).
- Add the rice, thyme, sage, salt, some freshly cracked pepper (about ten cranks of a pepper mill), and the chicken broth to the skillet and stir to combine.
- Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a full boil, turn the heat down to low and let the skillet simmer for 15 minutes, stirring occasionally, replacing the lid each time. Cooking the rice in an excess of broth and stirring occasionally as it cooks will produce a saucy rice mixture.
- After 15 minutes, the rice should be tender and saucy (if not yet tender, let it continue to cook for 5 more minutes). Stir in the frozen vegetables (no need to thaw), replace the lid, and let it sit over medium-low heat for another 5 minutes to heat the vegetables through. Finally, add the heavy cream, stir to combine, taste, and add extra salt if needed (this will depend on the salt content of the broth you used).
- Turn on the oven's broiler, top the skillet with the shredded cheese, and place the skillet in the oven under the broiler for a few minutes to melt the cheese. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 53198 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 531.98kcal | 27% |
| Carbohydrates | 48.4g | 16% |
| Protein | 30.05g | 60% |
| Fat | 24.38g | 38% |
| Sodium | 1166.88mg | 49% |
| Fiber | 2.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
