One-Pot Creamy Chicken and Rice
Nutritional Information
Everything cooks together in one pot - tender chicken, fluffy rice, and vegetables in a creamy sauce.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 pieces boneless chicken breasts, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen mixed vegetables
- 1 cup heavy cream
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper.
Cook chicken pieces until golden, about 5 minutes. Remove and set aside.
In the same pot, sauté onion until softened, about 3 minutes.
Add rice and stir for 1 minute. Add chicken broth, garlic powder, and thyme.
Bring to a boil, then add chicken back to pot. Reduce heat to low.
Cover and simmer for 18 minutes. Add frozen vegetables and cream in last 5 minutes.
Let stand 5 minutes before serving. Fluff with a fork and adjust seasoning.
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