One pot meals are truly a wonderful thing. Especially when that pot is filled with vegetables, rice, chicken, and wine. That one pot gets even better when finished with parmesan cheese, but I digress.
This is probably one of my most made recipes, because of how quickly and easily it comes together. A little bit of prep time to chop a few vegetables is about as hard as this recipe gets.
I made a few changes to the original recipe, which I will link below. I cut the recipe in half because the original recipe serves 8-10 but I still use the original amount of chicken (1.5lbs) because I felt like that was enough chicken for 4 to 5 people. The measurements I use for the 4-5 servings are listed below.
The original recipe as well as the direction for cooking can be found here: Natasha’s Kitchen, Creamy Chicken and Rice
Prep Time: 10 minutes
Total Time: 40 minutes
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 cup chopped onion*
1 cup shredded carrots*
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 teaspoon salt, divided
¼ teaspoon black pepper, freshly ground
2 bay leaves, optional
1/2 cup dry white wine such as Chardonnay
2 1/2 cups low sodium chicken broth
1 cup medium grain rice such as Jasmine rice (un-rinsed)
1 head garlic
⅓ cup fresh Italian parsley, finely chopped
½ cup shredded parmesan cheese, plus more for serving
* I buy pre cut and pre shredded onions and carrots from Trader Joe’s which cuts down on the prep time by about 10 minutes.