One Pan Creamy Chicken and Rice
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Course
Main Course
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Cuisine
American
One Pan Creamy Chicken and Rice
Description
This recipe begins by sautéing chopped onion, carrots, and celery in olive oil until tender, infusing the base with vegetable sweetness. Chicken thigh pieces are then browned and combined with garlic. Long grain white rice and chicken broth are added along with fresh minced thyme and rosemary, seasoned with salt and black pepper for depth.
Covered and simmered, the rice absorbs the broth as the chicken finishes cooking, resulting in tender grains and juicy chicken. Frozen petite peas and heavy cream are stirred in toward the end, softening the peas and enriching the dish. Parmesan cheese and minced fresh parsley are folded in last, adding umami and brightness.
This one-pan method yields a comforting, creamy chicken and rice dish with a balance of textures: tender vegetables, soft rice, succulent chicken, and creamy sauce. It’s suitable for a complete meal with minimal dishes, customizable with added cheese or alternate vegetables as preferred.
Adding more Parmesan cheese can increase cheesiness. Softer vegetables should be added near the end of cooking to prevent overcooking. The recipe source is Cooking Classy, known for approachable home cooking.
Ingredients
- 1 cup chopped yellow onion (1 small)
- 1 cup carrot about 2 medium, sliced
- 1 cup celery about 3 stalks, sliced
- 2 Tbsp olive oil divided
- 1 1/4 lbs chicken thigh cut into 1-inch pieces, trimmed, boneless, skinless
- 1 Tbsp garlic 3 cloves, minced
- 1 cup long grain white rice
- 2 1/2 cups chicken broth low-sodium
- 1 1/2 tsp thyme minced, fresh
- 1 1/2 tsp rosemary minced, fresh
- salt freshly ground
- black pepper freshly ground
- 1 cup petite peas frozen
- 1/2 cup heavy cream
- 1/3 cup Parmesan Cheese finely shredded
- 2 Tbsp parsley fresh, minced
Instructions
- Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate.
- Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer.
- Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.
- Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes.
- Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer.
- Stir in parmesan and parsley. Serve warm.
Notes
- Increase Parmesan cheese for a cheesier flavor if desired.
- When adding softer vegetables like broccoli, include them near the end of cooking to avoid overcooking.
- This dish cooks entirely in one pan, simplifying cleanup.
- Fresh herbs thyme and rosemary contribute aromatic depth; adjust quantities to taste.
User Reviews
Overall Rating
5
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