Creamy Chicken and Bacon Rice
Creamy Chicken and Bacon Rice
Ingredients
For the Creamy Chicken and Bacon Rice
- cooking spray, as needed
- 1 1/8 pounds chicken breast, diced
- 1 tablespoon chicken seasoning
- 5 1/4 ounces lean diced bacon
- 1 onion, finely diced
- 3 teaspoons garlic purée
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon dried oregano
- 1 1/4 cups chicken stock
- 1/2 cup single cream
- 2 3/4 cups cooked basmati rice, (from microwave pouches or freshly cooked)
- salt, to taste
- black pepper, to taste
- 3 1/2 ounces grated cheddar cheese
For Serving (Optional)
- fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Spray generously with cooking spray. Add the diced chicken breast and chicken seasoning. Cook, stirring occasionally, until the chicken is just browned and cooked through, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the diced lean bacon and finely diced onion to the pan with the chicken. Continue to cook, stirring occasionally, until the bacon is slightly crispy and the onion is softened and translucent, about 5 minutes.
⏱️ 5 min
- 3
Stir in the garlic purée, dried parsley, dried chives, and dried oregano. Cook for 1 minute until fragrant. Pour in the chicken stock and single cream.
⏱️ 2 min
- 4
Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the cooked basmati rice until it is thoroughly heated through and coated in the creamy sauce, about 2 to 3 minutes.
⏱️ 5 min
- 5
Scatter the grated cheddar cheese evenly over the rice mixture. Cover the pan with a lid and let it sit off the heat for 2 to 3 minutes, or until the cheese is fully melted and gooey.
⏱️ 3 min
- 6
Remove the lid. Season with salt and black pepper to taste. Garnish with fresh parsley, if desired, and serve immediately directly from the pan. Enjoy your comforting meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Bacon Rice
Ingredients
For the Creamy Chicken and Bacon Rice
- cooking spray, as needed
- 1 1/8 pounds chicken breast, diced
- 1 tablespoon chicken seasoning
- 5 1/4 ounces lean diced bacon
- 1 onion, finely diced
- 3 teaspoons garlic purée
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1/2 teaspoon dried oregano
- 1 1/4 cups chicken stock
- 1/2 cup single cream
- 2 3/4 cups cooked basmati rice, (from microwave pouches or freshly cooked)
- salt, to taste
- black pepper, to taste
- 3 1/2 ounces grated cheddar cheese
For Serving (Optional)
- fresh parsley, chopped, for garnish
Instructions
- 1
Heat a large skillet or pan over medium-high heat. Spray generously with cooking spray. Add the diced chicken breast and chicken seasoning. Cook, stirring occasionally, until the chicken is just browned and cooked through, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the diced lean bacon and finely diced onion to the pan with the chicken. Continue to cook, stirring occasionally, until the bacon is slightly crispy and the onion is softened and translucent, about 5 minutes.
⏱️ 5 min - 3
Stir in the garlic purée, dried parsley, dried chives, and dried oregano. Cook for 1 minute until fragrant. Pour in the chicken stock and single cream.
⏱️ 2 min - 4
Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in the cooked basmati rice until it is thoroughly heated through and coated in the creamy sauce, about 2 to 3 minutes.
⏱️ 5 min - 5
Scatter the grated cheddar cheese evenly over the rice mixture. Cover the pan with a lid and let it sit off the heat for 2 to 3 minutes, or until the cheese is fully melted and gooey.
⏱️ 3 min - 6
Remove the lid. Season with salt and black pepper to taste. Garnish with fresh parsley, if desired, and serve immediately directly from the pan. Enjoy your comforting meal!
⏱️ 1 min