Ingredients
- 2 tbsp olive oil or butter
- 1 lb (450g) boneless, skinless chicken breast or thighs, diced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup bell peppers, diced
- 1 cup broccoli florets
- 1 cup frozen peas or corn
- 1 ½ cups long-grain rice, rinsed
- 4 cups chicken broth (low sodium if preferred)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded cheddar or mozzarella cheese
- 1 tsp Italian seasoning (or mixed herbs)
- ½ tsp paprika
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Chicken: Heat olive oil/butter in a large skillet or pot over medium heat. Add diced chicken, season with salt, pepper, and paprika, and cook until lightly golden and no longer pink. Remove and set aside.
- Sauté Veggies: In the same pan, add onion and garlic. Cook until fragrant, then stir in carrots and bell peppers. Cook for 3–4 minutes until slightly softened.
- Add Rice & Broth: Stir in the rice, coating it with the veggie mixture. Pour in the chicken broth, bring to a boil, then reduce to a gentle simmer. Cover and cook for about 15 minutes.
- Mix in Veggies & Chicken: Add broccoli, peas (or corn), and the cooked chicken back to the pot. Stir gently, cover, and cook another 5–7 minutes until rice is tender and liquid absorbed.
- Make It Creamy: Pour in the heavy cream and stir in the shredded cheese until melted and creamy. Adjust seasoning with salt, pepper, and Italian herbs.
- Serve: Garnish with fresh parsley and serve warm as a one-pot hearty meal.
✨ Creamy, cheesy, and packed with wholesome veggies—this dish is a family favorite and perfect for weeknights!
Would you like me to also give you a quick stovetop-only version (done in under 30 minutes) for busy days?