Description
A comforting one-skillet meal with tender chicken, fluffy rice, and a rich, creamy sauce.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, minced
- 1 cup sliced mushrooms (optional)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1¼ cups uncooked basmati rice
- 2½ tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 packed cup freshly shredded sharp cheddar cheese
- ¼ cup finely chopped fresh parsley (optional)
- ½ cup heavy cream (optional)
- ½ cup sour cream (optional, for serving)
Instructions
- Melt the butter and heat the olive oil in a large non-stick skillet over high heat. Add the onion and cook until golden, about 3 to 5 minutes. Add the mushrooms and cook for 2 to 3 minutes more.
- Stir in the chicken thighs, garlic, and season with salt and pepper. Cook until the chicken is white on the outside, about 5 minutes.
- Add the uncooked rice and all seasonings, stirring constantly for 2 minutes.
- Reduce heat to medium and sprinkle flour over the mixture, stir for 1 minute. Gradually whisk in the milk, then stir in the chicken broth, cooking until smooth.
- Bring to a simmer, cover, and cook on medium-low for 10 to 12 minutes.
- Once the rice is tender, let it rest off the heat for 10 minutes with the lid on.
- Stir in half the cheese, then top with the remaining cheese and cover briefly until melted. Serve topped with parsley and sour cream if desired.
Notes
Feel free to customize with your preferred vegetables or proteins, and adjust creaminess to your liking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: American