Ez Creamy Chicken Rice with Vegetables
Experience ultimate comfort with this Ez Creamy Chicken Rice with Vegetables, a one-pan wonder that blends tender chicken, perfectly fluffy rice, and a medley of vibrant vegetables in a rich, cheesy cream sauce. This quick and easy recipe is designed to simplify your weeknight dinners without compromising on flavor. Juicy, seared chicken breasts are nestled into a luscious rice mixture infused with garlic, parmesan, and a hint of thyme, creating a meal that’s as satisfying as it is wholesome. With minimal prep, just 40 minutes from start to finish, and the use of pantry staples like frozen veggies and chicken broth, this dish is perfect for busy families. Garnish with fresh parsley for the perfect finishing touch, and serve up this creamy, comforting creation that’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 medium, diced onion
- 3 cloves minced garlic
- 1 cup white rice
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup, grated parmesan cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 0.5 teaspoon dried thyme
- 2 tablespoons, chopped fresh parsley
Instructions
Season the chicken breasts with salt, pepper, and garlic powder on both sides.
In a large skillet or deep pan, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the white rice to the pan and stir for 1-2 minutes to lightly toast the grains.
Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover with a lid, and cook for 10 minutes.
Stir in the heavy cream, grated parmesan cheese, frozen mixed vegetables, and dried thyme. Mix until well combined.
Return the chicken breasts to the pan, nestling them into the creamy rice mixture. Cover and cook for an additional 10-12 minutes, or until the rice is tender, the vegetables are cooked through, and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 19.2 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2156 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
