When you take a pale ale and add rye, you get spicy, bitey notes that make for a unique drinking experience.
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This recipe is absolutely perfect for those school nights when you need a recipe that’s easy to make, easy to clean, and will fill up a crowd! Our One Pot Creamy Chicken and Rice recipe is ready within 45 minutes, and best of all, only needs one pot to make, so clean up is a breeze. We used diced up chicken breasts when we made the recipe, but chicken thighs would also be a delicious (and very economical) cut of meat to use in this recipe. What do you think of our One Pot Creamy Chicken and Rice recipe? Did you make any modifications to it or add a special seasoning? There’s definitely room to customize this and make it your own. Let us know what you thought in the comments below!
Generously season diced chicken breast with salt and pepper. Add 2 tbsp. of butter to a large skillet and melt over medium heat. Once butter is melted, seasoned chicken breast and sear on all sides. Once seared, remove and set aside.
Add remaining 2 tbsp. of butter to pan and add onion, carrot, celery and garlic. Cook over medium heat until vegetables are soft. Once soft, add chicken back to pot. Pour in the broth, wine and rice. Stir to combine, scraping up any browned bits on the bottom of the pan.
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes, or until the rice is cooked.
Once rice is cooked, stir in Parmesan cheese and chopped parsley. You now have a complete dinner made in only one pot. Enjoy!