In this week’s column I’m going to continue to offer simple recipes to make for the entire family. The recipes today will focus on easy one pot wonders for maximum flacor and minimum cleanup. These easy dinner recipes eliminate the need to figure out what sides to cook with your main dish, because each recipe provides your protein, vegetables, and gains all in one dish.
This Creamy Chicken and Rice Skillet has to be one of the most comfort-food-y comfort foods of all time. Creamy, cheesy, carby deliciousness in one easy skillet.
Can you use chicken thighs instead of breasts? Yes, absolutely. You should be able to swap out chicken thighs for chicken breasts in this recipe witout making any other adjustments. Use approximately 3/4 lb. chicken thighs.
You can also use frozen peas and carrots for the recipe. Fresh vegetables will likely need a little bit more time to cook, since frozen vegetables are blanched before freezing, so I would add your fresh vegetables at the same time that the broth is added, so they can simmer with the rice.
If you want to make this a little lighter, you can use half and half. If you’re looking for a non-dairy substitute, I would use coconut milk (the kind in the can, not the kind in a carton meant as a dairy milk substitute). Or, you can just leave the cream out and make it a non-creamy chicken and rice dish. The cheese on top will be plenty richness for some people.
After cooking your food, divide the chicken and rice into single portions and refrigerate for 4-5 days. A quick reheat in the microwave and you’re back on the comfort food bandwagon.
Creamy Chicken and Rice Skillet
1 yellow onion
2 Tbsp. butter
1 boneless, skinless chicken breast
1 cup long grain white rice
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/4 tsp. salt
Freshly cracked pepper
3 cups chicken broth
1/2 lb. frozen peas and carrots
1/3 cup heavy cream
4 ounces cheddar cheese, shredded
Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.
While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the ...
