The only thing better than comfort food for dinner is being able to make it in a single pot, am I right? This homemade cheesy rice pilaf is loaded with herbs, cheese, and veggies. It’s filling, nutritious, and the leftovers make a great lunch the next day!

One Pot Chicken, Rice, and Veggies
(Original recipe: The Cozy Cook)

4 TBSP butter, divided
1 onion, diced
3 cloves garlic, minced
1-2 lbs boneless skinless chicken thighs, diced
Salt and pepper to taste
1 tsp dried basil
1 tsp dried oregano
1/3 C dry white wine
2-1/2 C chicken broth
1 C uncooked Basmati rice
1 C frozen peas
1 C green beans
1/2 C half and half
1/2 C Parmesan cheese, grated
2 C fresh spinach
1 TBSP lemon juice

RICE SEASONING
1 tsp dried parsley
1 tsp mustard powder
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp salt

Pat the chopped chicken dry and toss in the basil, oregano, salt, and pepper.

Heat 2 TBSP butter in a skillet or Dutch oven over medium heat. Add the onions and toss to coat. Soften for 4 minutes. Add the garlic and cook for 1 minute.

Increase heat to medium-high and add the remaining 2 TBSP butter. Add the seasoned chicken and toss to coat. Let it cook, undisturbed, for 3-4 minutes to get a golden sear on one side. Toss and let it sear for 3 more minutes.

Add the wine and deglaze the pan. Let it reduce for 3 more minutes.

Add the rice seasonings and chicken broth and bring it to a boil. Add the rice and submerge it into the liquid. Return to a boil and cover tightly. Reduce to a gentle simmer, and let the rice cook for 15 minutes.

Stir in the green beans and peas and return the lid to the top. Let it cook another 5-7 minutes, or until most of the liquid has been absorbed and the veggies are cooked.

Lower the heat to low and add in the Parmesan cheese and half and half. Stir to incorporate.

Add the spinach and stir to combine. Let the spinach wilt and the sauce thicken for 3 minutes, then remove from heat. Stir in the lemon juice. Salt and pepper to taste, if necessary. Serve immediately.