One Pot Stovetop Chicken & Rice is creamy comfort food that’s a breeze to whip up! For complementary color and flavor, I like to serve sliced tomatoes or a simple salad on the side.
If I were to choose one dish that instantly transports me to my childhood dinner table, it would be my mom’s chicken and rice.
Creamy and decadently delicious, it was a regular on the weekly dinner rotation and a family favorite for sure. Delicious though it was, the recipe relied on two cans of cream soup and a packet of dried onion soup mix.
Somewhere along the way, someone dialed into how much sodium and fat we were ingesting with every mouth-watering bite, and the much-loved casserole made less frequent appearances.
Beyond the great taste, my mom always appreciated the ease and convenience of this all-in-one meal. The prep time was quick and the cooking was mostly hands-off.
So on Mother’s Day, in the spirit of busy moms and hungry (sometimes picky) kids everywhere, I’m sharing a modern-day version of my mom’s chicken and rice.
Unlike the casserole that Mom made when I was little, this version is cooked on the stovetop in less than 30 minutes instead of baked in the oven for an hour.
Whereas Mom’s casserole owed its creaminess to two cans of cream soup, the following rendition relies on milk and a reasonable amount of cheese. It may not be quite as decadent, but it has be a hit with my extended family, including my young nieces.
For its ease of preparation and family friendly appeal, this meal has made my regular rotation—which says a lot given the nature of my job!
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!
One Pot Stovetop Chicken & Rice
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 1/2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
- 2 teaspoons kosher salt, divided use, and fresh black pepper to taste
- 1 1/2 cups (270 grams) long-grain white rice
- 2 cups 2% milk (could use whole milk)*
- 1 (14.5-ounce) can low-sodium chicken broth
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces**
- 1 cup fresh or frozen peas (I slightly round the cup because we like peas)
- 1 1/4 cups shredded sharp cheddar cheese, divided use
Instructions
- Melt the butter over medium heat in a large heavy-bottomed pot or Dutch oven. Add the onion, thyme, and 1/2 teaspoon of the salt, and sauté until the onion is soft and lightly golden, about 8 minutes.
- Add the rice and cook, stirring occasionally, until it smells toasted and you see some hints of golden color, about a minute or two. Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper to taste. (I use about 1/2 teaspoon of pepper and deglaze the pan, incorporating any crusty bits, as I add the liquids.)
- Raise the heat to bring the mixture to a boil, stirring occasionally so the rice doesn't stick to the pot. Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.***
- Remove the pot from the heat. Stir in the peas and 1 cup of the cheese. Taste and adjust seasonings as needed. Sprinkle with the remaining 1/4 cup cheese (feel free to use a half cup on top if you love cheese!), then cover again and rest for 5 minutes to melt the cheese and steam the rice, about 5 minutes. Serve immediately.
Notes
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