One-Pot Creamy Chicken and Rice (Weeknight Comfort)

How to Make One-Pot Creamy Chicken and Rice (Weeknight Comfort)

1. 1

   Step 1: Brown and season the chicken

   Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them 3-4 minutes per side until golden (they do not need to be fully cooked). Transfer the chicken to a plate and leave any fond in the pan. Add the diced onion and minced garlic to the skillet and sauté 2-3 minutes until softened and fragrant.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1 tbspOlive oil
   • 1 mediumYellow onion, diced
   • 3 clovesGarlic, minced
   • 1 tspSalt & freshly ground black pepper
   
2. 2

   Step 2: Add rice, broth and aromatics

   Stir the uncooked rice into the onion and garlic, toasting it briefly for 1 minute. Pour in the chicken broth and sprinkle in the dried thyme, scraping up any browned bits from the bottom of the pan. Nestle the browned chicken back into the liquid so it is partially submerged.

   For this step

   • 1 cupLong-grain white rice (uncooked)
   • 2 1/2 cupsLow-sodium chicken broth
   • 1 tspDried thyme
   
3. 3

   Step 3: Simmer covered until rice is tender

   Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Simmer for 18-20 minutes, or until the rice is tender and the chicken registers 165°F (74°C) and the liquid is mostly absorbed. If the rice is not quite done and liquid is gone, add 2-4 tablespoons more broth or water and continue cooking briefly.
   
4. 4

   Step 4: Stir in cream and vegetables

   Remove the chicken briefly and stir the heavy cream and frozen peas and carrots into the rice, stirring to combine and create a creamy sauce. Return the chicken to the pan and spoon sauce over the top, then cover and let everything heat through 2-3 minutes until the vegetables are warmed and the sauce is slightly thickened.

   For this step

   • 1/2 cupHeavy cream
   • 1 cupFrozen peas and carrots
   
5. 5

   Step 5: Finish and serve

   Taste and adjust seasoning with additional salt and pepper as needed. Let the dish rest off the heat for 3-4 minutes to set, then serve each portion with a chicken thigh and a generous scoop of creamy rice and vegetables.
   

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them 3-4 minutes per side until golden (they do not need to be fully cooked). Transfer the chicken to a plate and leave any fond in the pan. Add the diced onion and minced garlic to the skillet and sauté 2-3 minutes until softened and fragrant.
2. Stir the uncooked rice into the onion and garlic, toasting it briefly for 1 minute. Pour in the chicken broth and sprinkle in the dried thyme, scraping up any browned bits from the bottom of the pan. Nestle the browned chicken back into the liquid so it is partially submerged.
3. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Simmer for 18-20 minutes, or until the rice is tender and the chicken registers 165°F (74°C) and the liquid is mostly absorbed. If the rice is not quite done and liquid is gone, add 2-4 tablespoons more broth or water and continue cooking briefly.
4. Remove the chicken briefly and stir the heavy cream and frozen peas and carrots into the rice, stirring to combine and create a creamy sauce. Return the chicken to the pan and spoon sauce over the top, then cover and let everything heat through 2-3 minutes until the vegetables are warmed and the sauce is slightly thickened.
5. Taste and adjust seasoning with additional salt and pepper as needed. Let the dish rest off the heat for 3-4 minutes to set, then serve each portion with a chicken thigh and a generous scoop of creamy rice and vegetables.