Description
This comforting One Pot Creamy Chicken and Rice recipe is a delicious, easy-to-make meal perfect for busy weeknights. Tender chicken breast is seared with aromatic onions and garlic, then simmered with rice, mixed vegetables, and a creamy blend of half-and-half and cheeses for a hearty, flavorful dish.
Ingredients
Scale
Chicken and Seasoning
- 1 1/2 pounds chicken breast, diced into ½ inch pieces
- Salt and ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken seasoning (or to taste)
Vegetables and Aromatics
- 2 tablespoons butter
- 1 cup diced yellow onion (about 1 medium)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (10-oz) bag frozen mixed vegetables
Liquids and Dairy
- 1/2 cup dry white wine (optional; substitute with more chicken broth if omitted)
- 2 1/2 cups low sodium chicken broth
- 1 cup white long grain rice (uncooked)
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Prep chicken: Pat the diced chicken breast dry with paper towels to remove excess moisture. Season the chicken pieces evenly with salt and pepper, then set aside.
- Cook onion: In a deep 3-4 quart skillet or pan, melt the butter over medium heat. Add the diced yellow onion and cook for around 6 minutes, stirring occasionally, until the onion softens and becomes fragrant. Stir in the minced garlic and cook for another 30 seconds to 1 minute until aromatic.
- Sear chicken: Add the seasoned chicken to the skillet, stirring to coat it well with the onion and garlic mixture. Add a bit more butter if needed. Allow the chicken to sear on one side for 2-3 minutes before stirring and searing on the other side for 2 more minutes. Sprinkle in the Italian seasoning and chicken seasoning and stir to evenly distribute the spices.
- Add liquids: Increase the heat to medium-high. Pour in the dry white wine, or additional chicken broth if you are not using wine, and scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let the liquid simmer and reduce for about 3 minutes to concentrate the flavors.
- Cook rice: Stir in the chicken broth, uncooked white rice, and frozen mixed vegetables. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover tightly with a lid and cook gently for 10-20 minutes, stirring occasionally and checking for doneness until the rice is tender and the liquid is mostly absorbed.
- Add cream: Uncover the pan and lower the heat to low. Stir in the half-and-half until the dish reaches your preferred creaminess. Add the grated Parmesan cheese and stir well until it melts and blends thoroughly. Taste the dish and adjust seasoning as needed.
- Finish and serve: If desired, sprinkle shredded cheddar cheese over the top. Cover the pan with a lid and let it sit off the heat for 2-3 minutes, allowing the cheddar to melt. Serve immediately, optionally garnished with fresh parsley.
Notes
- If you prefer a richer dish, do not skip the half-and-half and cheeses.
- To make this recipe dairy-free, substitute half-and-half with coconut cream and omit the cheeses.
- The white wine adds depth but can be replaced entirely with chicken broth for a non-alcoholic version.
- Use low sodium chicken broth to control the salt content better.
- Make sure to use a pan with a tight-fitting lid to properly simmer the rice.
- Frozen mixed vegetables save time, but feel free to use fresh vegetables if preferred.
