This was an easy, yummy take on chicken and rice. It’s also versatile and can be ‘dolled’ up in many ways. I hope you enjoy it as much as we did!
Ingredients
2 tbsp butter
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, diced
Salt and pepper to taste
1 small onion, finely diced
2 cloves garlic, minced
1 cup long-grain white rice
2 1/2 cups chicken broth
1 cup heavy cream
1 cup frozen peas and carrots
1/2 cup grated Parmesan cheese
1/4 tsp paprika
2 tbsp chopped fresh parsley
Directions
In a large skillet over medium heat, melt butter with olive oil.
Season diced chicken with salt and pepper, then sauté until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until fragrant and softened.
Stir in the rice, coating it in the butter and oil, and cook for 1-2 minutes until lightly toasted.
Pour in the chicken broth, bring to a boil, then reduce the heat to low and cover. Simmer for 18-20 minutes until the rice is tender and the broth is absorbed.
Stir in heavy cream, cooked chicken, frozen peas and carrots, Parmesan cheese, and paprika. Cook another 5 minutes until creamy and heated through.
Garnish with fresh parsley before serving.
You can dress this up with so many different things. In our household, we love Tony Chachere’s Cajun seasoning, All You Need (regular or heat), and hot sauce.
You’ll also notice that in most of my pictures here, there are no onions, peas, or carrots. I’m not a fan of those, and neither are the kids. So, I sauteed the onions in some garlic butter separately, then added the vegetable mix to that later. Then you can add that to your bowl separately and season it however you’d like.
Either way, this versatile meal was easy to prepare and fairly fast to make. We’ll definitely be eating this again soon!