Cook tender chicken and rice together in a single pot for a flavorful, creamy tomato and basil dinner with minimal cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
1 cup long-grain white rice, uncooked
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes (with their juice), chicken broth, uncooked rice, dried oregano, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is mostly tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Return the browned chicken to the pot. Stir in the heavy cream and Parmesan cheese. Cook uncovered for 3 to 5 minutes, stirring gently until the sauce thickens slightly and the chicken is cooked through (internal temperature of 165°F).
Remove the pot from the heat. Stir in the fresh chopped basil. Let the dish rest, covered, for 5 minutes before serving.
Notes
For extra creaminess, stir in 2 ounces of cream cheese along with the heavy cream.
Use Arborio rice for an even creamier texture, but you may need to slightly increase the simmering time.
If the sauce seems too thick, add a splash more broth or water until you reach your desired consistency.