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Amazing 15-Minute One Skillet Creamy Tomato Chicken Rice

One Skillet Creamy Tomato Chicken Rice

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Enjoy this One Skillet Creamy Tomato Chicken Rice for a cozy dinner. This recipe balances the richness of creaminess with the bright, pleasant acidity of tomato for a truly satisfying meal. Richard remembers a similar comforting flavor from our travels.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked long-grain white rice
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions

  1. Heat the olive oil in a large, deep skillet over medium heat.
  2. Add the chicken pieces and cook until browned on all sides. Remove chicken and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes (with their juice), chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  6. Stir in the uncooked rice. Cover the skillet and reduce heat to low. Cook for 15 minutes without lifting the lid.
  7. Uncover the skillet. Stir in the cooked chicken, heavy cream, and Parmesan cheese.
  8. Cook uncovered for another 5 minutes, stirring occasionally, until the rice is tender and the sauce has thickened to your liking.
  9. Remove from heat. Let stand for 5 minutes before serving. Garnish with fresh basil if you wish.

Notes

  • If the sauce becomes too thick while finishing, add a splash more chicken broth.
  • You can use chicken thighs instead of breasts for a richer flavor.
  • For a bit more tang, add a teaspoon of tomato paste with the garlic.

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