This comforting one-pan meal features tender chicken and fluffy rice simmered in a rich, creamy Parmesan sauce with a hint of thyme and sweet peas. It's a perfect weeknight dinner that's both satisfying and easy to make.
Ingredients
2tablespoonsolive oil
1.5lbsboneless, skinless chicken thighs(cut into 1-inch pieces)
1largeyellow onion(chopped)
2clovesgarlic(minced)
1cupuncooked long-grain white rice
2cupschicken broth
1cupheavy cream
1/2cupgrated Parmesan cheese
1cupfrozen peas
1teaspoondried thyme
salt and freshly ground black pepper(to taste)
fresh parsley(chopped, for garnish (optional))
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in the uncooked rice, dried thyme, salt, and pepper. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth and bring to a simmer. Return the cooked chicken to the skillet. Reduce heat to low, cover, and cook for 15-20 minutes, or until rice is tender and most of the liquid has been absorbed.
Stir in the heavy cream, Parmesan cheese, and frozen peas. Cook uncovered for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency and peas are heated through.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
For a richer flavor, you can use chicken stock instead of broth. If you prefer a thinner sauce, add a splash more chicken broth or cream at the end.