This cozy one-pot meal combines tender chicken, fluffy rice, and veggies in a creamy, savory broth—simple and satisfying for any night.

Butter

Olive oil

1 large onion, chopped

Salt and pepper, to taste

2 medium carrots, chopped

2 celery stalks, chopped

1 lb boneless, skinless chicken breast, diced

1½ cups long-grain rice (e.g., Basmati)

3 cups low-sodium chicken broth

2 bay leaves

½ cup half and half

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for topping)

Cook Mode Prevent your screen from going dark

In a large skillet or Dutch oven, heat butter and olive oil over medium heat.

Add onion and cook for 3 minutes, until softened.

Stir in carrots and celery; season with half the salt and pepper. Cook for another 3 minutes.

Add diced chicken, season with remaining salt and pepper, and cook until no longer pink, about 5 minutes.

Stir in rice, chicken broth, bay leaves, and half and half. Bring to a boil, then reduce heat to a simmer.

Cover and cook for 20 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.

Stir in peas and cook for 2 more minutes.

Remove bay leaves, garnish with chopped parsley, and serve warm topped with Parmesan.

Swap in chicken thighs for richer flavor.

Add mushrooms or corn for more variety.

Make it dairy-free with a plant-based cream and no Parmesan.

For a kick, add red pepper flakes.

Use vegetable broth and chickpeas for a vegetarian version.