Chicken Rice Pilaf

4.56 from 27 votes

Chicken Rice Pilaf

This Chicken Rice Pilaf is a one-pot wonder packed with tender chicken, fluffy rice, and buttery veggies, all simmered together in a creamy, cozy broth. It’s easy, nostalgic, and perfect for busy weeknights or lazy Sundays alike.

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course

Cuisine: Romanian

Keyword: chicken rice plaf, rice pilaf

Servings:

Calories: 562kcal

Author: Joanna Cismaru

Ingredients

2 tablespoon butter
2 tablespoon olive oil
1 large onion chopped
2 teaspoon salt
2 teaspoon pepper
2 medium carrots chopped
2 stalks celery chopped
1 ½ pounds chicken breast skinless and boneless, diced
2 cups rice long grain, I used Basmati
5 cups chicken broth low sodium
2 bay leaves
1 cup half and half
½ cup peas frozen
2 tablespoon parsley fresh, chopped
¼ cup parmesan cheese grated

US Customary - Metric

Instructions

Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
Serve warm sprinkled with Parmesan cheese if preferred.

Video

Notes

Rice type: stick to long grain like Basmati for best texture.
Swap-friendly: use chicken thighs or even pork, and switch up the veggies based on what you have.
Don’t skip the half and half: it gives just the right amount of creaminess without making it heavy.
Make ahead & freeze: perfect for batch cooking.
Parmesan is optional… but is it really?

Nutrition