Ingredients
Main Ingredients
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1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
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2 tablespoons olive oil
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 cup long grain white rice (uncooked)
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2 ½ cups chicken broth (low sodium preferred)
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½ cup heavy cream
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1 cup milk (any kind—whole or 2% recommended)
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1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
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2 tablespoons cream cheese (optional, for richness)
Optional Veggies
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1 cup frozen peas or corn
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1 cup steamed broccoli florets
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½ cup diced carrots (sauté with onion)
Instructions
Step 1: Season and Cook the Chicken
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Season chicken pieces with salt, pepper, garlic powder, and onion powder.
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Heat olive oil in a large pan over medium-high heat.
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Sear chicken until golden and just cooked through, about 5–6 minutes.
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Remove and set aside.
Step 2: Sauté Aromatics
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In the same pan, add diced onion and cook 3–4 minutes until softened.
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Add minced garlic and stir for 30 seconds until fragrant.
Step 3: Add Rice and Broth
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Stir in uncooked rice and let it toast for 1–2 minutes.
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Pour in the chicken broth and bring to a low boil.
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Reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid is mostly absorbed.
Step 4: Add Cream and Cheese
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Pour in milk and heavy cream.
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Stir until warmed through.
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Add shredded cheese and cream cheese (if using).
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Stir until smooth and creamy.
Step 5: Return Chicken and Add Veggies
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Add chicken back to the pan.
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Add peas, corn, or broccoli, if using.
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Stir gently to combine. Let it sit uncovered for 2–3 minutes to thicken.
Step 6: Serve and Enjoy
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Taste and adjust seasoning. Add more cheese, a splash of broth, or a pinch of red pepper flakes if desired.
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Serve warm, garnished with fresh parsley or a sprinkle of Parmesan.