Ingredients
Chicken and Vegetables
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped (1-1/2 cups)
- 2 large garlic cloves, minced (1 tbsp)
- 1 cup sliced mushrooms (baby bella, optional)
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
Seasonings and Rice
- 2-1/2 tablespoons flour
- 2 cups milk (whole milk recommended)
- 2 cups chicken broth
- 1-1/4 cups uncooked basmati rice
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Finishing and Garnishes
- 1 gently packed cup freshly shredded sharp Cheddar cheese, divided
- 1/4 cup finely chopped parsley (optional, for topping)
- 1/2 cup heavy cream (optional, for serving)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Cook Onion & Mushrooms: Melt butter and heat olive oil in a large skillet over high heat. Add the finely chopped onion and cook for 3 to 5 minutes until golden and softened. Then add the sliced mushrooms and cook for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms are tender.
- Add Chicken & Garlic: Stir in the bite-sized pieces of chicken thighs and the minced garlic. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper or to taste. Cook the mixture, stirring occasionally, until the chicken turns white on the outside, about 5 minutes. The chicken does not need to be cooked through at this stage.
- Add Rice & Seasonings: Stir in the uncooked basmati rice and all the dry seasonings: garlic powder, onion powder, dried thyme, paprika, and cayenne pepper if using. Cook while stirring constantly for 2 minutes to toast the rice and distribute the spices evenly.
- Make The Sauce: Reduce the heat to medium. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook the flour. Gradually whisk in half of the milk until the mixture is smooth and no lumps remain. Add the remaining milk and then whisk in the chicken broth, continuing to stir constantly to combine everything into a creamy sauce.
- Simmer: Bring the mixture to a gentle simmer. Cover the skillet with a lid, reduce the heat to medium-low, and cook for 10 to 12 minutes. This allows the rice to absorb the liquid and cook through.
- Rest: Remove the lid from the skillet. The rice should be tender and most of the liquid absorbed, although there may be a small amount of liquid remaining around the rice. Quickly cover the skillet again and let the dish stand off the heat for 10 minutes to finish absorbing the moisture and develop flavors.
- Finish and Serve: Stir in half of the shredded sharp Cheddar cheese until melted and incorporated. Smooth the surface of the dish, sprinkle the remaining cheese evenly on top, cover again, and let it stand until the cheese melts. To achieve a creamier texture, gradually stir in the heavy cream while mixing gently. Serve hot, topped with chopped parsley and scoops of sour cream if desired.
Notes
- For juicier, more flavorful chicken, use boneless skinless thighs rather than breasts.
- Basmati rice is preferred for its aromatic qualities; however, you can use long-grain white rice as a substitute.
- If after cooking, too much liquid remains, increase the uncovered resting time slightly to allow more liquid to absorb or evaporate.
- The resting period is crucial to let the rice finish cooking and absorb all flavors thoroughly.
- Adding heavy cream and sour cream at the end is optional but enhances creaminess and richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
