It’s Friday, and this is when I feel the need for comfort food most. It’s also been rainy and dark for the past three weeks. This Creamy Chicken and Rice Skillet are one of my favorite comfort food recipes. It could be called “February food” because it is creamy, cheesy, and carby all in one skillet. Imagine chicken pot pie filling baked in rice and then topped with cheese. If this doesn’t make it seem less bleak outside, I don’t know what will.
WHAT ABOUT BROWN RICE? CAN I MAKE THIS?
This recipe is not suitable for brown rice. It will require many other modifications to the recipe (the liquid used, the cooking time, etc.), but I don’t believe the flavor or texture of brown rice would work well for this recipe. This recipe is meant to be rich, creamy, and soft. If you are looking for healthy chicken and rice recipes, this one is for you. ).
Can I use CHICKEN THIGHS instead of BREASTS?
Yes, absolutely. This recipe can be used without any modifications. About 3/4 lb. Chicken thighs
FRESH VEGETABLES – CAN I USE THEM?
Sure! Yes. Frozen vegetables take a bit longer to cook than fresh. I suggest adding your fresh vegetables right after the broth is added so that they can simmer with rice.
CAN I SUBSTITUTE THE HEAVY CREAMER?
You have many options. You can make it lighter by using half-and-half. Coconut milk is a good substitute for dairy milk. It should be in the can and not in a carton. You can also make this a non-creamy rice and chicken dish by omitting the cream. Some people will find the cheese topping to be too rich!
HOW TO STORE LEFTOVER CHICKEN & RICE SKILLET
Once you’ve cooked your comfort food skillet, cut the rice and chicken into small pieces and place them in a container. Refrigerate for at least 4-5 days. You can quickly reheat the rice and chicken in the microwave to get back on the comfort food wagon. This one has not been frozen, but it should freeze well. All the ingredients are good for freezing.
CREAMY CHICKEN & RICE SKILLET
This one-pot Creamy Chicken and Rice Skillet is a great weeknight meal for those cold winter nights! It makes great leftovers!
Prep time: 5 minutes
Cooking Time: 45 minutes
Total Time: 50 minutes
INGREDIENTS
- 1 yellow onion (0.32)
- 2 Tbsp Butter ($0.26)
- 1 boneless, skinless chicken breast (about 1/3 lb. ($3.62)
- 1 cup white long-grain rice (0.62)
- 1/2 tsp dried Thyme ($0.05).
- 1/4 tsp dried sage ($0.03)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 3 cups chicken broth ($0.39)
- 1/2 lb. Frozen carrots and peas ($0.67)
- 1/3 cup heavy cream ($0.26)
- 4 oz. cheddar, shredded ($0.85)
INSTRUCTIONS
- Slice the onion and place it in a deep, oven-safe skillet (3 qt. Add the butter to the skillet. Sauté the onions on medium heat until softened and translucent.
- While the onions cook, cut the chicken breast into 1/2-inch pieces. Continue to cook the chicken in the skillet for 3 minutes or until it turns opaque.
- Stir in the rice, Thyme and sage. Add salt and freshly cracked pepper (about ten turns of peppermill). Add the chicken broth and stir.
- Cover the skillet with a lid and heat on medium-high. Once the broth has boiled, reduce the heat to low. When the broth reaches a boil, reduce the heat to low and allow the skillet to simmer for 15 minutes. Stir occasionally and replace the lid as necessary. Saucy rice will be made by adding extra broth to the rice and stirring it occasionally.
- The rice should be soft and tender after 15 minutes. If it is not, continue cooking for another 5 minutes. Add the frozen vegetables, stir well and leave it to cook on medium heat for 5 minutes. Add the heavy cream to the bowl. Stir well, then taste the mixture and adjust the salt according to the broth.
- Turn on the oven’s broiler. Top the skillet with the shredded cheese, and then place it in the oven for a few minutes to melt. Serve immediately
NUTRITION
1.5 cups Calories: 531.98 Kcal Carbohydrates 48.4 G Protein: 30.05 G Fat: 24.38.g Sodium: 1166.88mg Fiber: 2.7
