Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning with salt, pepper, garlic powder, and onion powder. Cook for about 5-7 minutes until the chicken is golden brown and cooked through.
- Add Rice and Broth: Stir in the rice, chicken broth, and dried thyme. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Cream and Vegetables: After the rice is cooked, stir in the heavy cream and frozen mixed vegetables. Mix well and cook for another 5 minutes until the vegetables are heated through and the sauce is creamy.
- Serve: Remove from heat, garnish with fresh parsley if desired, and serve warm.
Notes
Pro Tip: For added flavor, use homemade chicken broth or add a splash of lemon juice before serving!