Creamy Chicken and Rice Skillet

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  Yellow Onion
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  Butter(30g)
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  Chicken Breast, Boneless Skinless(302g)

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

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  White Rice(240g)
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  Thyme, Dried(3g)
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  Sage, Fresh(1g)
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  1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.03)
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  Low Sodium Chicken Broth(720g)
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  Peas And Carrots, Frozen, Mixed(227g)
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  Cream, Heavy Whipping(80g)
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  Cheddar Cheese(113g)

Instructions

1. 1Dice the onion and add it to a 3-quart oven-safe deep 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 minutes until the outside turns opaque (the chicken will finish cooking in the broth).
3. 3Add the rice, dried thyme, fresh sage, salt, freshly cracked pepper, and the chicken broth to the skillet and stir to combine. Cover with a lid and increase heat to medium-high. Bring to a full boil, then reduce heat to low and simmer covered for 15 minutes, stirring occasionally and replacing the lid each time, until the rice is tender and saucy.
4. 4Stir in the frozen peas and carrots (no need to thaw), replace the lid, and cook over medium-low heat for 5 minutes until the vegetables are heated through.
5. 5Stir in the heavy whipping cream, combine well, taste, and add extra salt if needed depending on your broth's saltiness.
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.