Hard Times Creamy Chicken and Rice Skillet

• 1 ½ cups chicken broth
• 1 cup uncooked long-grain white rice
• 12 oz boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix
• 1 cup milk
• ½ cup shredded cheddar cheese
• 2 tbsp butter
• 1 tsp paprika
• ½ tsp thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Remove chicken and set aside. In the same skillet, sauté onion and garlic until translucent.
3. 3 Stir in rice, paprika, thyme, salt, and pepper. Cook for 1-2 minutes.
4. 4 Add chicken broth and bring to a boil. Cover and reduce heat to simmer for 15 minutes.
5. 5 Stir in the cooked chicken and frozen peas and carrots. Cover and cook for another 5 minutes.
6. 6 Pour in milk and stir until well combined. Cover and cook until the mixture is creamy and heated through.
7. 7 Remove from heat and stir in butter and cheddar cheese until melted.
8. 8 Serve hot and garnish with extra cheese or parsley if desired.

Equipment

• Large skillet with lid

Variations

• Add a dash of hot sauce for a spicy kick.
• Substitute mushrooms for the peas and carrots for an earthy twist.

Substitutions

• Use vegetable broth and omit cheese for a vegan version.
• Substitute arborio rice for a creamier texture without milk.

Pairings

• Pairs well with a glass of Chardonnay.
• Great with crusty bread to soak up every last bit of sauce.

Nutrition

Tips

• For extra flavor, use chicken thighs instead of breasts.
• Make sure to keep the skillet covered while simmering to keep the moisture in.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of milk for best results.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.

FAQ