Creamy Chicken and Rice

Although life has been a bit hectic around here I still find time to get dinner on the table. One thing I love about this recipe is that it makes a lot and is good reheated. It is a great recipe to use if you are having company over or you want lunch for the next few days. Don’t be scared off by all those ingredients if your anything like me and you look at a recipe and it has to many ingredients you just pass on it. Really who has time to get all that out of the fridge/ pantry lol. Trust me though, this one is pretty easy. I also boil chickens every so often and pull all the meat off and save all the broth so that I can make recipes like this a little easier. I usually just skip the whole cooking the chicken part and add chicken to the hot broth. If I don’t have enough broth I like to use Better the Bullion. Enjoy.

Creamy Chicken and Rice
Prep time
Cook time
Total time
Serves: 8
  • ¼ cup olive oil
  • 4 tablespoons unsalted butter divided
  • 1 medium onion chopped
  • 2 medium carrots grated
  • ¼ teaspoon black pepper
  • 2 bay leaves
  • 3 tablespoons minced garlic
  • 1 cup dry white wine
  • 5 Cup chicken broth
  • 2 cup jasmine rice
  • ½ cup parmesan cheese
  • 3 tablespoons parsley
  • 1 pound of chicken cut into 1 inch pieces
  1. Using a dutch oven or heavy bottomed pot with tight fitting lid over medium heat add ¼ cup olive oil and 2 tablespoons unsalted butter. When butter is melted and hot stir in onion and carrot, sauté until soft and golden, about 8-10 minutes. Add chicken, bay leaves and pepper. Sauté stirring occasionally until chicken is golden on all sides, about 5 minutes. Increase the heat to high and add wine. Boil down the wine scraping the bottom until most of the wine is evaporated. Add hot chicken broth, then add rice and garlic. Bring to a boil, then reduce heat to low. Cover and simmer until rice is fully cooked, about 15 minutes. Turn off heat, stir in remaining butter and parmesan cheese. Garnish with parsley if desired.
Nutrition Information
Serving size: 2 cups Calories: 344 Fat: 16 g Saturated fat: Fat 6 g Carbohydrates: 20 g Sugar: 1 g Sodium: 384 mg Fiber: 3 g Protein: 22 g Cholesterol: 69 mg


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