Why You’ll Love This Recipe
This Chicken Rice Pilaf is a comforting, flavorful dish that’s easy to prepare and made with simple ingredients. It’s a one-pot meal featuring tender chicken, vegetables, and rice cooked in a savory broth with a touch of cream. Perfect for busy weeknights, this recipe is quick, satisfying, and makes a complete meal the whole family will enjoy!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb boneless, skinless chicken breasts, chopped
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 bay leaf
- ½ cup half and half (or cream)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- ½ cup freshly grated Parmesan cheese (optional)
Directions
- Prepare the Base: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Add the carrots and celery, season with half the salt and pepper, and cook for another 3 minutes.
- Cook the Chicken: Add the chopped chicken, season with the remaining salt and pepper, and cook for about 5 minutes, or until the chicken is no longer pink.
- Prepare the Pilaf: Add the rice and chicken broth to the skillet. Stir in the bay leaf and half and half. Bring to a boil, then lower the heat and cover. Let it simmer for 20 minutes, stirring occasionally, until the rice is cooked.
- Finish the Dish: Stir in the peas and cook for another 2 minutes. Remove the bay leaf, garnish with parsley, and top with Parmesan if desired. Serve warm.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Different Meat: Use chicken thighs or drumsticks instead of breasts for more flavor.
- Add Extra Veggies: Try adding bell peppers, zucchini, or mushrooms.
- Vegan: Substitute chicken with tofu or chickpeas and use plant-based broth and cream.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months in a sealed container.
- Reheating: Reheat on the stovetop with a splash of broth to refresh the dish.
FAQs
1. Can I use brown rice?
Yes, but brown rice will take longer to cook, and you may need to adjust the cooking time and liquid.
2. Can I make this dish ahead of time?
Yes, you can prepare it and store it in the fridge for a day or two before serving.
3. What can I serve with this dish?
Serve with a side salad, garlic bread, or steamed vegetables.
4. Can I use frozen chicken?
Yes, just make sure it’s thawed properly before cooking.
5. Can I add more spices?
Yes, feel free to experiment with other spices like cumin, paprika, or thyme to suit your taste.
Conclusion
This Chicken Rice Pilaf is a simple yet comforting dish that’s full of flavor and easy to make. With tender chicken, flavorful rice, and a creamy broth, it’s a meal that will satisfy your hunger without any fuss. Perfect for weeknight dinners or meal prepping, this dish is sure to become a staple in your kitchen!
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Chicken Rice Pilaf
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken Rice Pilaf is a quick and comforting one-pot meal made with tender chicken, vegetables, and rice cooked in a savory broth with a touch of cream. It’s a satisfying dish perfect for busy weeknights, offering a complete and flavorful meal the whole family will love. Easy to make and packed with flavor, this recipe is sure to become a family favorite!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb boneless, skinless chicken breasts, chopped
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 bay leaf
- ½ cup half and half (or cream)
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- ½ cup freshly grated Parmesan cheese (optional)
Instructions
- Prepare the Base: In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook for about 3 minutes until softened. Add the carrots and celery, season with half the salt and pepper, and cook for another 3 minutes.
- Cook the Chicken: Add the chopped chicken, season with the remaining salt and pepper, and cook for about 5 minutes, or until the chicken is no longer pink.
- Prepare the Pilaf: Add the rice and chicken broth to the skillet. Stir in the bay leaf and half and half. Bring to a boil, then lower the heat and cover. Let it simmer for 20 minutes, stirring occasionally, until the rice is cooked.
- Finish the Dish: Stir in the peas and cook for another 2 minutes. Remove the bay leaf, garnish with parsley, and top with Parmesan if desired. Serve warm.
Notes
Different Meat: Substitute chicken breasts with thighs or drumsticks for a richer flavor.
Add Extra Veggies: Add bell peppers, zucchini, or mushrooms for more texture and nutrients.
Vegan: Swap chicken for tofu or chickpeas and use plant-based broth and cream.
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