Creamy Chicken and Rice

A comforting one-pot meal featuring tender chicken pieces and fluffy rice simmered in a creamy broth with bell peppers, peas, and spinach, creating a hearty and satisfying dish.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 5
• Cuisine: American
• Difficulty: Medium
• Cost: $2.31/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• comfort food
• savory
• rich
• classic

Ingredients

• 1 tablespoon olive oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 yellow onion (diced)
• 1 red bell pepper (diced)
• 2 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 cup chicken broth
• 0.5 cup heavy cream
• 1.5 cup white rice (uncooked)
• 0.5 cup frozen peas
• 2 cup fresh spinach

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add cubed chicken breast and cook for 5-7 minutes, until browned on all sides. Remove chicken and set aside.
2. Add diced yellow onion, diced red bell pepper, and minced garlic to the pot. Sauté for 3-5 minutes until vegetables soften.
3. Stir in dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Stir in uncooked white rice.
5. Return the cooked chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
6. Stir in frozen peas and fresh spinach. Cook for another 2-3 minutes, or until spinach is wilted and peas are heated through. Taste and adjust seasoning with remaining salt if needed.
7. Serve hot, straight from the pot.

Nutrition (per serving)

• Calories: 467
• Protein: 30.8 g
• Carbohydrates: 52.2 g
• Fat: 13.8 g
• Fiber: 3.5 g
• Sodium: 769 mg
• Saturated Fat: 6.5 g
• Sugar: 5.1 g
• Cholesterol: 112 mg