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Per serving
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- 1
Start the onion
Dice the onion and drop it into a deep oven-safe skillet (about 3-quart capacity) with the butter. Saute over medium heat until soft and translucent, about 5 minutes. This is the whole flavor base, so don't rush it.
- 2
Brown the chicken
While the onion cooks, dice the chicken breast into small 1/2-inch pieces. Add it to the skillet and cook about 3 minutes, just until the outside turns opaque. It doesn't need to cook through here, it'll finish in the rice.
- 3
Toast the rice and season
Add the rice, thyme, sage, salt, and a good ten cranks of black pepper. Stir it around for a minute so the rice gets coated in the butter and picks up the herbs.
- 4
Add broth and simmer
Pour in the chicken broth and stir. Cover, bring up to a boil over medium-high, then drop the heat to low and simmer 15 minutes. Stir occasionally and put the lid back each time. Cooking the rice in extra broth and stirring is what makes it saucy instead of fluffy, which is the point here.
- 5
Fold in the vegetables
Once the rice is tender and saucy, stir in the frozen peas and carrots straight from the freezer, no thawing. Cover and let it sit over medium-low for 5 minutes to heat through. Stir in the heavy cream, taste, and add more salt if the broth was on the mild side.
- 6
Melt the cheese and serve
Turn on the broiler. Scatter the shredded cheddar over the top and slide the skillet under the broiler for a few minutes until melted and bubbly. Middle rack is fine, no need to move it up. Serve hot.
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One-Skillet Creamy Chicken and Rice
Created by: OnePotWonders
Ingredients
- 1 yellow onion
- 2 tbsp butter
- 1 boneless skinless chicken breast
- 1 cup long grain white rice
- 1/2 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp salt
- black pepper
- 3 cup chicken broth
- 1/2 lb frozen peas and carrots
- 1/3 cup heavy cream
- 4 oz cheddar cheese
Instructions
- Start the onionDice the onion and drop it into a deep oven-safe skillet (about 3-quart capacity) with the butter. Saute over medium heat until soft and translucent, about 5 minutes. This is the whole flavor base, so don't rush it.
- Brown the chickenWhile the onion cooks, dice the chicken breast into small 1/2-inch pieces. Add it to the skillet and cook about 3 minutes, just until the outside turns opaque. It doesn't need to cook through here, it'll finish in the rice.
- Toast the rice and seasonAdd the rice, thyme, sage, salt, and a good ten cranks of black pepper. Stir it around for a minute so the rice gets coated in the butter and picks up the herbs.
- Add broth and simmerPour in the chicken broth and stir. Cover, bring up to a boil over medium-high, then drop the heat to low and simmer 15 minutes. Stir occasionally and put the lid back each time. Cooking the rice in extra broth and stirring is what makes it saucy instead of fluffy, which is the point here.
- Fold in the vegetablesOnce the rice is tender and saucy, stir in the frozen peas and carrots straight from the freezer, no thawing. Cover and let it sit over medium-low for 5 minutes to heat through. Stir in the heavy cream, taste, and add more salt if the broth was on the mild side.
- Melt the cheese and serveTurn on the broiler. Scatter the shredded cheddar over the top and slide the skillet under the broiler for a few minutes until melted and bubbly. Middle rack is fine, no need to move it up. Serve hot.