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This hearty one-skillet meal comes together in about 40 minutes and is packed with tender chicken, fluffy rice, and colorful vegetables in a creamy, savory sauce. It’s comfort food without a sink full of dishes.
Ingredients
* 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
* 2 Tbsp olive oil
* 1 small yellow onion, diced
* 3 cloves garlic, minced
* 1½ cups long-grain white rice
* 3 cups chicken broth
* 1 cup frozen peas and carrots
* ½ cup heavy cream (or half-and-half)
* 1 cup shredded Parmesan cheese
* 2 tsp ChickenShit
* Salt and pepper, to taste
Preparation
1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the ChickenShit and a pinch of salt and pepper. Cook until lightly browned (it doesn’t need to be fully cooked yet), about 5-6 minutes. Transfer to a plate.
2. In the same skillet, sauté the onion until softened, about 4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the rice and stir for about a minute to lightly toast it. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
4. Return the chicken (and any juices) to the skillet. Bring to a gentle boil, then reduce the heat to low.
5. Cover and cook for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. Stir in the peas and carrots, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes until everything is hot and creamy. Taste and adjust seasoning if needed.
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