One-Pot Creamy Garlic Herb Chicken with Rice

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts (about 2 large breasts)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 4 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped (optional garnish)

Instructions

1. Pat chicken breasts dry and season all sides with salt, pepper, dried thyme, and dried parsley.
2. Heat olive oil over medium heat in a large deep skillet or Dutch oven. Add chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.
3. In the same pot, add minced garlic and sauté for 30 seconds until fragrant. Add rinsed rice and stir to coat the grains with the garlic and oil.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir well.
5. Return the chicken breasts to the pot, nestling them into the rice. Bring to a gentle simmer, cover with a tight-fitting lid, and cook for 18-20 minutes until the rice is tender and the chicken is cooked through (internal temperature 165°F).
6. Once cooked, remove the chicken breasts and stir the heavy cream, Parmesan cheese, lemon juice, and frozen peas into the rice. Cover again for 3-5 minutes until peas are heated through and cheese is melted.
7. Slice the chicken breasts against the grain and serve over the creamy garlic herb rice. Garnish with fresh parsley if desired.

Chef tips

• Rinse the rice before cooking to remove excess starch for fluffier grains.
• If you don’t have heavy cream, substitute with half-and-half or whole milk, but the sauce will be less rich.
• To make this dish dairy-free, omit Parmesan and cream, then stir in a tablespoon of nutritional yeast for a cheesy flavor.
• Use chicken thighs if preferred; they will take a few minutes longer to cook, so check for doneness accordingly.
• Let the pot rest covered off heat for 5 minutes after cooking to allow rice to fully absorb liquid and fluff up.