Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
Add in chicken and cook until chicken is opaque, about 3 more minutes. It’s okay if chicken is not cooked through yet. It will continue cooking later on.
Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
Once boiling, turn down heat, and cover. Simmer for 15 minutes.
Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
Garnish with parsley, optional and serve. Enjoy!
The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the creamy rice and chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**