One Pot Creamy Chicken and Rice
One Pot Creamy Chicken and Rice is full of chicken, veggies, and cheesy rice. And, it all comes together in one skillet!
Servings: 4 servings
Calories: 504kcal
Ingredients
- 2 tablespoons olive oil
- 16 oz. boneless skinless chicken breasts cut into bite size chunks (about 1 1/2 inch cubes)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper pepper
- 1 cup chopped carrots (about 2 large carrots)
- 1 cup sliced celery (about 2 stalks)
- 1 cup diced yellow onion (about 1 small onion)
- 4 garlic cloves minced
- 1 cup long grain white rice uncooked
- 1 1/4 cup chicken broth
- 1 cup whole milk
- 1 large dried bay leaf
- 1 cup frozen baby peas
- 1/3 cup grated parmesan cheese
Instructions
- Add the oil to a large, non-stick, high-sided skillet (one that has a lid) and place over medium-high heat for 2 minutes. Add the chicken, salt, and pepper. Cook 5 minutes, stirring occasionally.
- Add the carrots, celery, onion, and garlic. Cook 2 minutes, stirring often.
- Add the rice, chicken broth, milk and bay leaf. Bring the liquid to a boil.
- Reduce the heat (low to medium-low) so the liquid is simmering. Cover the skillet. Cook 20-23 minutes until the rice is tender, stirring occasionally.
- Stir in the baby peas and parmesan cheese. Remove the skillet from the heat. Remove the bay leaf.
- Let the rice rest uncovered for 5 minutes before serving.
Video
Nutrition
Serving: 1portion = 1/4 of the recipe | Calories: 504kcal | Carbohydrates: 54g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 893mg | Potassium: 949mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5955IU | Vitamin C: 27.6mg | Calcium: 229mg | Iron: 1.9mg