Tender chicken, creamy rice, and vegetables all simmer together for a comforting family-friendly meal.
# Ingredients:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
→ Grains
06 - 1 cup long-grain white rice, uncooked and rinsed
→ Dairy
07 - 1 cup heavy cream
08 - 2 tablespoons unsalted butter
→ Liquids
09 - 2 1/2 cups low-sodium chicken broth
→ Seasonings & Herbs
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon paprika
14 - 2 tablespoons chopped fresh parsley, optional for garnish
# Directions:
01 - Heat the butter in a large, deep skillet or Dutch oven over medium heat. Add the chicken pieces and season lightly with salt and pepper. Sauté for 4 to 5 minutes until just cooked through. Remove chicken and set aside.
02 - In the same pot, add onion and carrots. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
03 - Stir in the rinsed rice, dried thyme, and paprika. Cook for 1 minute to lightly toast the rice.
04 - Pour in the low-sodium chicken broth and bring mixture to a simmer.
05 - Reduce heat to low, cover the pot, and cook for 15 minutes.
06 - Stir in cooked chicken pieces, frozen peas, and heavy cream. Cover and continue cooking for another 8 to 10 minutes, stirring occasionally, until rice is tender and mixture is creamy.
07 - Taste the dish and adjust salt and pepper as needed.
08 - Remove from heat and keep covered for 5 minutes before serving.
09 - Garnish with chopped fresh parsley, if desired.
