This dish is another one pot meal making for easy clean up. Although, if you want to amp the flavor (and color) up a bit grill your chicken instead and then add to the cooked veggies. The dish seemed a little lacking so I added carrots as an afterthought so you won't see them in my step by step photos.
Creamy Chicken and Rice Printable Recipe2 Tablespoons olive oil
1 small onion, diced
1 carrot, peeled and shredded
1-1/4 pounds boneless skinless chicken thighs, cut into 1" hunks
2 cups chicken broth
1/4 cup white wine (optional)
1 cup instant brown rice*
3/4 cup shredded Parmesan
Few pinches dry parsley (or 1/4 cup chopped parsley)
Salt and pepper (as needed)
Heat skillet and oil, add onions (and carrots) and cook until the onions and carrots are soft.
Push onions to the outside edge. Place chicken in pan, try not to crowd them so they brown and not steam. Cook for 5-6 mins or until cooked through.
Add broth, wine and rice.
Simmer for 15 minutes or until rice is cooked through and liquid is gone. You may need more liquid so watch the skillet. Stir as needed.
Remove from heat and add shredded Parmesan and parsley. Stir until all is incorporated. Season with salt and pepper as desired.
*Every brown rice is different in the amount of liquid it needs. I used Uncle Ben's brand and used a little more liquid than it called for since that is what my pint jar has.