Creamy Chicken and Rice
A comforting dish featuring tender chicken, fluffy rice, and a creamy sauce with fresh vegetables, perfect for family dinners.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Colander
Ingredients
- 1 cup diced yellow onion
- 2 Tbsp. salted butter
- 2 large chicken breasts (cut into 1-2 inch pieces)
- 1 cup long grain white rice (uncooked)
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme or fresh thyme
- 1/2 tsp. salt
- 3 cups low-sodium chicken broth
- 8 ounces frozen mixed vegetables
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese (shredded)
- parsley (optional garnish)
Instructions
- Melt butter in a large skillet over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes.
- Add chicken pieces to the skillet and cook until opaque, about 3 minutes.
- Stir in uncooked rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
- Reduce heat, cover, and let simmer for 15 minutes.
- After 15 minutes, stir in frozen mixed vegetables and cover again, cooking for an additional 3-5 minutes.
- Remove from heat and stir in sour cream and shredded cheddar cheese until combined.
- Return to low heat for 1-2 minutes to melt cheese, if necessary.
- Garnish with parsley if desired before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.