Creamy Chicken and Rice Skillet

Ingredients

• 1.75 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 1.5 cups long-grain white rice
• 1 cup unsweetened almondmilk
• 2.5 cups chicken broth
• 1 medium yellow onion, diced
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste

Steps

1. Melt butter in a large skillet over medium-high heat.
2. Season chicken pieces with salt and pepper, then cook in the skillet for 6–7 minutes until lightly golden. Remove and set aside.
3. In the same skillet, sauté diced onion for 3 minutes until softened.
4. Add rice and stir for 1 minute to lightly toast.
5. Pour in chicken broth and almondmilk, add thyme, and bring to a boil.
6. Return chicken to the skillet, reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
7. Fluff with a fork and serve.