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Cream Of Chicken And Rice

A cozy one-pot meal that brings the comforting flavors of home, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup frozen peas optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes.
  3. Stir in the diced onion and minced garlic, cooking until softened.
  4. Add the long-grain white rice to the pot, toasting for a minute.
  5. Pour in the chicken broth and add the dried thyme.
  6. Increase heat to bring the mixture to a simmer.
  7. Once the rice is tender, lower the heat and stir in the heavy cream.
  8. Season with salt and pepper to taste.
  9. If using, stir in the frozen peas and cook for an additional 2 minutes.

Notes

Serve with garlic bread or a simple green salad.