Serves: 4–6 | Prep Time: 10 minutes | Cook Time: 30 minutes
Ingredients
- Protein:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- Vegetables:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas (or any preferred vegetable)
- Grain:
- 1 cup long-grain white rice or basmati rice (uncooked)
- Liquid:
- 2½ cups chicken broth
- 1 cup milk (or heavy cream for extra richness)
- Seasoning:
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper to taste
- Extras:
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté the Chicken:
- Heat 2 tablespoons of olive oil or butter in a large, deep skillet or pot over medium heat.
- Add the diced chicken, season with salt, pepper, and paprika, and cook until browned (about 5–6 minutes). Remove and set aside.
- Sauté Aromatics and Veggies:
- In the same pot, add the onion and garlic. Cook for 2–3 minutes until softened.
- Stir in the carrots and sauté for another 2 minutes.
- Cook the Rice:
- Add the uncooked rice to the pot and stir to coat it in the vegetable mixture.
- Pour in the chicken broth and milk, then season with Italian seasoning, salt, and pepper.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Combine and Finish:
- Return the cooked chicken to the pot and stir in the frozen peas and Parmesan cheese.
- Cook for an additional 2–3 minutes until the chicken is warmed through and the peas are tender.
- Serve:
- Garnish with fresh parsley if desired and serve hot.
This creamy one-pot dish is hearty, flavorful, and easy to customize with your family’s favorite veggies or seasonings.