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.
