Ingredients
Scale
- 2 cups long-grain white rice
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup heavy cream or full-fat coconut milk
- 2 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp olive oil or butter
- Salt and pepper to taste
- Fresh herbs (parsley, thyme) for garnish
Instructions
- In a large pot, bring 2 cups chicken broth to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon olive oil or butter over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent. Add minced garlic and cook for another minute.
- Return chicken to skillet. Pour in heavy cream and chicken broth, stirring well. Simmer for 5 minutes to meld flavors.
- Add cooked rice and shredded cheese to the skillet. Stir to coat. Cover and let sit for 5 minutes until cheese melts and sauce thickens.
Notes
- Use fresh herbs like parsley or thyme for extra flavor.
- Ensure broth and cheese are gluten-free for a gluten-free version.
- Stir in a cornstarch slurry for a thicker sauce if desired.
- Store leftovers in an airtight container and reheat gently for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg