Creamy Chicken and Rice

Creamy Chicken and Rice is comfort food at its most addicting – and just also happens to be made in one pot with minimal prep. This Chicken and Rice recipe is easy, warm, comforting, fool proof and oh so satisfying. It’s basically a chicken risotto infused with juicy chicken, tender veggies, fire roasted, tomatoes, Parmesan and mozzarella but is BAKED so it’s SO easy but every bit as decadently creamy! Once you make this Chicken and Rice recipe once, you will be amazed at just how simple the technique is - and so versatile you’ll and find yourself going rogue with all sorts of veggies and flavor combos. And of course, your entire family will want you to make it again and again! And bonus, this Creamy Chicken and Rice reheats beautifully (unlike traditional rice), so it’s the meal that keeps on giving.

📝 Ingredients

• 1 1/2 pounds chicken breasts or thighs (chopped into 1-inch pieces)
• 1/2 tsp EACH salt, pepper, garlic powder, paprika
• 4 tablespoons unsalted butter (divided)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 medium carrots (chopped small)
• 2 stalks celery (chopped)
• 3-4 cloves garlic (minced)
• 1 1/2 cups Arborio rice (DON’T USE DIFFERENT RICE)
• 1 15 oz. can fire roasted diced tomatoes, (well drained)
• 4 1/2 cups low sodium chicken broth (warmed)
• 1 teaspoon dried basil
• 1/2 tsp EACH dried parsley, dried oregano, salt
• 1/4 tsp EACH pepper, dried thyme
• 1 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup thawed frozen petite peas

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2Pat chicken dry and add to a bowl. Toss with “chicken seasonings;” set aside.
3. 3Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add onions, carrots and celery and sauté 3 minutes. Add chicken and the rice and sauté until chicken is opaque, 4-5 minutes (it won’t be cooked through yet). Add garlic and sauté an additional 30 seconds.
4. 4Add diced tomatoes, warm chicken broth and seasonings. Turn heat to high and bring to a simmer. When it starts to simmer around the edges, cover, and transfer to the oven. Bake for 15-18 minutes or until rice is tender.
5. 5When you remove the rice from the oven, there should be a little liquid that hasn’t been absorbed yet; if your rice is on the drier side, add 1/4-1/2 cup warmed chicken broth. Stir in 2 tablespoons cubed butter (optional) and Parmesan Cheese. Stir vigorously until butter and cheese are melted (this releases starch and makes it creamier).
6. 6Stir in mozzarella cheese until melted followed by peas. Stir in additional chicken broth if desired for a creamier/saucier chicken and rice. Season with additional salt and pepper to taste (I like more of both).