Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Preheat oven to 400 degrees F.
  • Pat chicken dry and add to a bowl. Toss with “chicken seasonings;” set aside.
  • Melt 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.
  • Add 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.
  • When 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).
  • Stir 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).