One Pot Creamy Chicken and Rice

Creamy chicken and rice with peas and onion, cooked in one pot for an easy, comforting stovetop dinner ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2.5 cups chicken broth
• 1 medium yellow onion
• 0.5 cup heavy cream
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cloves garlic

Cooking instructions

1. Pat the chicken thighs dry. Season both sides with 3/4 teaspoon salt and the black pepper. (about 3 min)
2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until deeply browned but not fully cooked. Transfer to a plate. (about 10 min) — Medium-high heat
3. Add the onion and garlic to the same pot. Sauté for 3 to 4 minutes, until the onion softens. (about 4 min) — Medium heat
4. Stir in the rice and remaining 1/4 teaspoon salt. Pour in the broth and bring to a simmer. (about 3 min) — Medium-high heat
5. Cover, reduce the heat to low, and simmer for 18 minutes, until the rice is nearly tender and most of the broth is absorbed. (about 18 min) — Low heat
6. Return the chicken and its juices to the pot. Add the peas and cream, cover, and cook for 5 to 8 minutes, until the chicken reaches 165°F in the thickest part and the peas are hot. (about 8 min) — Low heat
7. Remove from the heat and let the dish rest, covered, for 5 minutes before serving. (about 5 min)