Creamy Chicken and Rice

 

Here’s a comforting and easy recipe for Creamy Chicken and Rice — perfect for a hearty weeknight meal!

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 ½ cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (optional)
• Salt and pepper, to taste
• 1 teaspoon dried thyme or Italian seasoning
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook chicken: Heat olive oil in a large skillet or sauté pan over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

2. Sauté aromatics: In the same pan, add chopped onion and garlic. Cook until softened and fragrant, about 2-3 minutes.

3. Add rice: Stir in the rinsed rice and cook for 1-2 minutes to lightly toast it.

4. Add broth and seasoning: Pour in chicken broth, add thyme or Italian seasoning, and bring to a boil.

5. Simmer: Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is mostly absorbed.

6. Add cream and chicken: Stir in the heavy cream and cooked chicken. Cook for another 3-5 minutes until heated through and creamy.

7. Add cheese (optional): Stir in shredded cheddar cheese until melted and smooth.

8. Serve: Garnish with fresh parsley and serve hot.

Enjoy your creamy, comforting Chicken and Rice! Let me know if you want a dairy-free or slow cooker version.