Save A comforting, all-in-one dish featuring tender chicken, creamy rice, and savory vegetables perfect for a cozy family dinner.
This recipe has become a staple in my household because it combines ease and flavor perfectly, making weeknight dinners stress-free.
Ingredients
- Proteins: 500 g (1.1 lb) boneless, skinless chicken thighs or breasts cut into bite-sized pieces
- Vegetables: 1 medium yellow onion finely chopped, 2 cloves garlic minced, 2 medium carrots diced, 100 g (1 cup) frozen peas
- Grains: 200 g (1 cup) long-grain white rice rinsed
- Liquids: 750 ml (3 cups) low-sodium chicken broth, 120 ml (½ cup) heavy cream
- Fats: 2 tbsp unsalted butter
- Seasonings: 1 tsp dried thyme, ½ tsp dried oregano, ½ tsp black pepper, 1 tsp salt (or to taste)
- Garnish: 2 tbsp fresh parsley chopped
Instructions
- Step 1:
- In a large, deep skillet or Dutch oven melt the butter over medium-high heat.
- Step 2:
- Add the chicken pieces and season with salt and pepper. Sauté for 45 minutes until lightly browned but not fully cooked. Remove and set aside.
- Step 3:
- In the same pot add onion and carrots. Sauté for 34 minutes until softened. Add garlic and cook for 1 more minute.
- Step 4:
- Add the rice and stir to coat with the vegetable mixture.
- Step 5:
- Pour in the chicken broth thyme and oregano. Bring to a gentle boil then reduce heat to low.
- Step 6:
- Return the chicken to the pot cover and simmer for 1820 minutes stirring occasionally until the rice is tender and the liquid is mostly absorbed.
- Step 7:
- Stir in the peas and heavy cream. Cook uncovered for 35 minutes more until the peas are heated through and the mixture is creamy.
- Step 8:
- Taste and adjust seasoning if needed.
- Step 9:
- Garnish with chopped parsley before serving.
Pin it My family always gathers eagerly around the table when I make this dish especially on chilly evenings.
Notes
For extra flavor add a squeeze of lemon juice just before serving. Use half-and-half instead of heavy cream for a lighter version. Goes well with a crisp green salad and dry white wine.
Required Tools
Large deep skillet or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula
Nutritional Information
Per serving: Calories 510, Total Fat 21 g, Carbohydrates 46 g, Protein 33 g
Pin it This dish balances creamy texture with wholesome ingredients to make weeknight dinners delightful and nutritious.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts can be used in place of thighs. Just ensure to cut them into bite-sized pieces and adjust cooking time slightly to avoid overcooking.
- → Is it possible to substitute the heavy cream?
For a lighter option, try using half-and-half or a dairy alternative, which will still provide creaminess without the full richness of heavy cream.
- → Can brown rice be used in this dish?
Brown rice can be substituted, but it requires longer cooking—typically an additional 15 to 20 minutes—and extra broth to ensure proper softness.
- → How do I ensure the rice cooks evenly without sticking?
Stir the rice briefly to coat it with vegetables and use a gentle simmer with the pot covered. Avoid stirring too often while the rice cooks to prevent breakage and stickiness.
- → What vegetables make good additions?
Besides carrots, onion, and peas, you can add diced bell peppers, mushrooms, or spinach for extra flavor and nutrition.
- → How do I make this dish gluten-free?
Use gluten-free chicken broth to keep this dish gluten-free, and always check labels to confirm all ingredients meet gluten-free standards.