One-Pot Creamy Herb Chicken and Rice

• 1.5 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots mix
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Season chicken thighs with salt, pepper, and paprika.
2. Add the chicken thighs to the skillet and brown on both sides, about 3-4 minutes per side, until golden but not cooked through. Remove chicken and set aside.
3. In the same skillet, add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add the rice to the skillet, stirring to coat in the oil and onions, cooking for 1-2 minutes. Then pour in the chicken broth, dried thyme, and parsley. Stir well.
5. Nestle the browned chicken thighs back into the rice mixture. Bring to a gentle boil, then reduce heat to low and cover with a tight-fitting lid.
6. Simmer gently for 20 minutes, avoiding lifting the lid during cooking. After 20 minutes, add the frozen peas and carrots over the top, re-cover, and cook for another 5 minutes until rice is tender and chicken is cooked through (internal temperature of 165°F).
7. Remove from heat and stir in the heavy cream and Parmesan cheese if using, mixing gently to create a creamy texture. Taste and adjust seasoning with salt and pepper.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Chef tips

• Use bone-in chicken thighs for even juicier meat; increase cooking time by 5-7 minutes accordingly.
• If you prefer a dairy-free option, substitute the heavy cream with canned coconut milk or omit altogether for a lighter version.
• For extra flavor, add a squeeze of fresh lemon juice right before serving.
• Avoid lifting the lid during cooking to ensure the rice cooks evenly and absorbs all the liquid.