Creamy Chicken and Rice
A rich and comforting one-pot meal made with tender chicken, creamy rice, fresh herbs, and a whole head of roasted garlic for deep, savory flavor.
Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 50 minutes
Special Equipment: heavy bottom pot or Dutch oven
Ingredients
¼ cup extra virgin olive oil
4 tbsp butter
1 medium onion, minced
2 large carrots, grated
2 boneless, skinless chicken breasts
2 tsp salt, divided
¼ tsp black pepper
2 bay leaves
1 cup dry white wine
5 cups low-sodium chicken broth, hot
2 cups jasmine rice not rinsed
1 whole head of garlic
⅓ cup Italian parsley, chopped
½ cup Parmesan cheese
Directions
Prepare Pot Use a heavy-bottomed pot (like a Dutch oven) with a lid.
Sauté Veggies Heat olive oil and 2 tbsp butter over medium-high. Add onion, carrots, and 1 tsp salt. Cook until golden.
Cook Chicken Add chopped chicken, bay leaves, remaining salt, and black pepper. Sauté until golden on all sides.
Deglaze with Wine Increase heat to high, pour in white wine, and boil while scraping the bottom of the pan. Reduce until mostly evaporated.
Add Rice & Broth Stir in hot chicken broth and jasmine rice.
Prepare Garlic Slice off the top of the garlic head (keep cloves intact). Nestle cut-side down into the center of the rice.
Cook Rice Bring to a boil, reduce to low, cover, and simmer for 15–20 minutes or until rice is tender.
Finish the Dish Remove garlic and squeeze softened cloves into the pot (or discard). Stir in remaining 2 tbsp butter.
Add Flavor Mix in chopped parsley and Parmesan until creamy and combined.
