Creamy Cheesy Chicken and Rice

May 15, 2020
Created by Harmons
35 minutes
Serves 4-6
  • 4 Tbsp olive oil
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 cup pearl onions, thawed
  • 1 1/2 lb chicken breasts, cut into 1" pieces
  • Salt and freshly ground pepper
  • 1 1/4 cups long grain white rice
  • 2 1/2 cups low sodium chicken broth
  • 1/3 cup peas, thawed if frozen
  • 1/2 cup heavy cream
  • 1/2 cup grated Gruyere cheese
  • 2 Tbsp chopped fresh flat-leaf parsley

In a large Dutch oven over medium-high heat, add oil. Add onion, carrot, and celery and cook until vegetables begin to soften, about 5 minutes. Add garlic and pearl onions and cook until garlic is fragrant, about 30 seconds.

Add chicken, season with salt and pepper and cook until no longer pink, stirring occasionally, about 7 minutes. Add rice and cook, stirring occasionally, until rice is coated with oil and smells nutty, about 1 minute. Add chicken broth, bring to a boil, reduce heat to medium low, cover, and simmer until rice is nearly tender, about 15 minutes.

Add peas, cream, and cheese, stir to combine, and cook for another 5 minutes. Season with salt and pepper. Add parsley and stir to combine.