Creamy Chicken and Rice Skillet

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  1 Yellow Onion(110g)
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  2 tbsp Butter
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  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup White Rice
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  0.5 tsp Thyme, Dried
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  0.3 tsp Sage, Fresh
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  3 cup Low Sodium Chicken Broth
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  0.5 lbs Peas And Carrots, Frozen, Mixed
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  0.3 cup Cream, Heavy Whipping
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  4 oz Cheddar Cheese

Instructions

1. 1Dice the onion and add it to a 3-quart skillet along with the salted butter. Sauté over medium heat for 3–4 minutes until the onions are soft and translucent.
2. 2While the onions cook, dice the chicken breast into ½-inch pieces. Add the chicken to the skillet and sauté over medium heat for 3–4 minutes until the outside turns opaque.
3. 3Add the rice, dried thyme, fresh sage, salt, freshly cracked pepper, and the chicken broth to the skillet and stir to combine. Increase heat to medium-high and bring to a full boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
4. 4Stir in the frozen peas and carrots and replace the lid. Cook over medium-low heat for 5 minutes until the vegetables are heated through and the chicken reaches an internal temperature of 165°F.
5. 5Stir in the heavy whipping cream and combine well. Taste and add extra salt if needed.
6. 6Turn on the oven broiler to high. Top the skillet with the shredded sharp cheddar and place under the broiler for 2–3 minutes until the cheese is melted and bubbly.
7. 7Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.