Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 cup long-grain white rice
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or whole milk)
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop the chicken into bite-sized pieces.
- In a large pot over medium heat, melt some butter. Add diced onions, carrots, and celery; sauté until softened (about 5 minutes).
- Add the chicken pieces and cook until golden brown (6-8 minutes).
- Pour in the chicken broth along with thyme; season with salt and pepper. Bring to a gentle simmer.
- Stir in the rice and cook for 15-20 minutes until fluffy.
- Lower the heat and mix in the cream until well combined; cook for another 5 minutes.
- Serve hot with crusty bread or crackers for an added crunch!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg