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Homemade One Pan Creamy Chicken and Rice photo

One Pan Creamy Chicken and Rice

A comforting one-pan meal of tender chicken, vegetables, and creamy rice made easily on the stovetop.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • 12-inch skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • lid for skillet

Ingredients
  

  • 1 cup yellow onion, chopped about 1 small
  • 1 cup carrots, sliced about 2 medium
  • 1 cup celery, sliced about 3 stalks
  • 2 Tbsp olive oil divided
  • 1 1/4 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 Tbsp garlic, minced about 3 cloves
  • 1 cup long grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 tsp fresh thyme and/or rosemary, minced
  • salt and freshly ground black pepper to taste
  • 1 cup frozen petite peas
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan cheese, finely shredded
  • 2 Tbsp fresh parsley, minced

Instructions
 

  • Heat 1 1/2 tablespoons of the olive oil in a 12-inch skillet over medium-high heat.
  • Add the chopped onion, sliced carrots, and sliced celery and sauté until tender, about 8–9 minutes; transfer the vegetables to a plate.
  • Add the remaining 1/2 tablespoon olive oil to the same skillet and return to medium-high heat.
  • Add the chicken pieces and cook about 3 minutes, then add the minced garlic and cook about 2 more minutes until the chicken is nearly cooked through.
  • Stir in the rice, chicken broth, and minced thyme/rosemary; season with salt and pepper to taste. Return the sautéed vegetables to the skillet and bring the mixture to a boil.
  • Reduce heat to medium-low, cover, and simmer until most of the liquid is absorbed and the rice is nearly tender, about 18–20 minutes.
  • Stir in the frozen peas and heavy cream, cover again, and cook until the rice is fully tender and heated through, about 5 more minutes.
  • Remove from heat, stir in the Parmesan and minced parsley, adjust seasoning if needed, and serve warm.

Notes

  • Add extra Parmesan if you prefer a cheesier result.
  • Substitute other vegetables as desired, adding delicate ones later so they don't overcook.
  • Use low-sodium broth to better control salt level.
  • Cut chicken into uniform pieces for even cooking.
  • Cook covered on medium-low to prevent the rice from burning.