Creamy Chicken And Rice

Name: Creamy Chicken and Rice (Upgraded)
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Italian seasoning; 1 cup Long-grain white rice; 2 cups Chicken broth-low sodium; 1 Onion-diced; 1 cup Frozen peas; 1/2 cup Sliced mushrooms; 1/4 cup Butter; 1/4 cup All-purpose flour; 2 cups Whole milk; 1/4 cup Dry white wine; 1 tbsp Fresh parsley-chopped; 1 tsp Fresh thyme-chopped

⏱55 min

👥6

🔥500 cal

Medium

🍽️American

A slightly more refined creamy chicken and rice, featuring fresh herbs and a richer sauce.

1.5 lbs Chicken-boneless, skinless thighs

1 tsp Salt

1/2 tsp Black pepper

1 tsp Italian seasoning

1 cup Long-grain white rice

See all 15 ingredients ↓

(0 reviews)

⏱55 min

👥6

🔥500 cal

Medium

🍽️American

A slightly more refined creamy chicken and rice, featuring fresh herbs and a richer sauce.

#comfort food #chicken #rice #herbs

Instructions

Season Chicken with salt, pepper, and Italian seasoning.
In a large skillet, brown Chicken over medium-high heat. Remove from skillet and set aside.
In the same skillet, sauté Onion and Mushrooms until softened.
Deglaze the pan with White wine, scraping up any browned bits.
Add Rice and Chicken broth to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
While rice is cooking, prepare the Sauce. In a separate saucepan, melt Butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Stir in Parsley and Thyme.
Return Chicken to the skillet with the rice. Stir in Sauce and Frozen peas. Heat through.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken-boneless, skinless thighs
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 tsp 5 mL Italian seasoning
1 cup 195 g Long-grain white rice
2 cups 475 mL Chicken broth-low sodium
1 1 medium Onion-diced
1 cup 140 g Frozen peas
1/2 cup 70 g Sliced mushrooms
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
2 cups 475 mL Whole milk
1/4 cup 60 mL Dry white wine
1 tbsp 15 mL Fresh parsley-chopped
1 tsp 5 mL Fresh thyme-chopped

Equipment

Large skillet
Saucepan
Measuring cups and spoons

Instructions

Season Chicken with salt, pepper, and Italian seasoning.
In a large skillet, brown Chicken over medium-high heat. Remove from skillet and set aside.
In the same skillet, sauté Onion and Mushrooms until softened.
Deglaze the pan with White wine, scraping up any browned bits.
Add Rice and Chicken broth to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until rice is cooked.
While rice is cooking, prepare the Sauce. In a separate saucepan, melt Butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5 minutes. Stir in Parsley and Thyme.
Return Chicken to the skillet with the rice. Stir in Sauce and Frozen peas. Heat through.
Serve immediately.

Nutrition per serving

Calories 500

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Creamy Chicken And Rice

Creamy Chicken And Rice

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