Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped yellow onion ((1 small))
  • 1 cup sliced carrots ((about 2 medium))
  • 1 cup sliced celery ((about 3 stalks))
  • 2 Tbsp olive oil, divided
  • 1 1/4 lbs trimmed boneless, skinless chicken thighs, (cut into 1-inch pieces)
  • 1 Tbsp minced garlic ((3 cloves))
  • 1 cup long grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 tsp minced fresh thyme and/or rosemary
  • Salt and freshly ground black pepper
  • 1 cup frozen petite peas
  • 1/2 cup heavy cream
  • 1/3 cup finely shredded parmesan cheese
  • 2 Tbsp minced fresh parsley

Instruction

  • Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate. 
  • Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer. 
  • Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.
  • Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes. 
  • Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer. 
  • Stir in parmesan and parsley. Serve warm.