Creamy Chicken and Rice
Enjoy this simple recipe for creamy one-pot chicken and rice.
About this Recipe
By: Luci Conkling
Chicken and Rice was one of my roommate’s favorite meals growing up and so she asked if I could add it to my list of things to try. This specific recipe was a one skillet recipe, which are my personal favorite because it means less dishes to do after dinner. Therefore, this was the perfect recipe to try with my group of peeps.This was the first time I had cooked with a group of my friends before. I didn’t think anything of it at first, but, for whatever reason watching all my friends work together, laughing and joking around the kitchen made my heart so happy.
- 2 chicken breasts (boneless/skinless)
- 1 cup carrots (chopped)
- 1 cup of celery (chopped)
- 4 garlic cloves (minced)
- 1 cup yellow onion (chopped)
- 1 cup white rice (cooked)
- 2 tbsp Olive oil
- 1/3 cup Parmesan cheese (grated)
- 1 cup whole milk
- 1 cup chicken stock
The one thing I kinda messed up on was making sure the rice was fully cooked through. I messed up when I was reading the recipe originally and bought the wrong type of rice so I ended up waiting 3x as long as the recipe said I would for the rice to cook. An easy way to avoid this problem is to cook the rice before putting it in the pot, even if you don’t cook it wall the way through it would definitely make the overall dish a little quicker. Of course, by doing that it would no longer be a one pot dish. So, basically, do whatever works for you.
Step by Step Instructions
In a large skillet, cook cubed chicken with olive oil. Season to taste.
Add garlic, carrots, celery, and onion.
While cooking the veggies and chicken, cook rice in a separate pan. Once rice is about half way cooked, add to skillet.
After you have added the rice, stir, in milk, parmesan, and chicken stock. Simmer with lid until rice is cooked through.
Take lid off and continue to simmer until the consistency is creamy and thick. Enjoy!