Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup long grain rice
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream or milk
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Dice chicken breasts into bite-sized pieces. Chop carrots and celery; finely dice onion and mince garlic.
- In a large pot over medium heat, add a splash of olive oil and sauté onion until translucent (3-5 minutes). Add garlic and sauté until fragrant (30 seconds).
- Add diced chicken, carrots, and celery to the pot; cook until chicken is golden brown on all sides (5-7 minutes).
- Pour in chicken broth and add rice, thyme, salt, and pepper. Stir well; bring to a gentle boil.
- Reduce heat to low and cover; simmer for about 20 minutes until rice is tender.
- Stir in cream or milk until fully incorporated; heat through without boiling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg