If you’re craving a comforting meal that combines rich flavors with a luscious texture, this Creamy Chicken and Rice Recipe is destined to become your new go-to. Tender chicken melds perfectly with velvety cream, savory Parmesan, and fragrant herbs, all enveloping fluffy rice in an irresistible embrace. It’s a dish that’s not only easy to whip up but also incredibly satisfying — the kind of meal that hugs you from the inside and makes every dinner feel special.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating a dish that tastes far more complex than the simple list suggests. From the fragrant herbs enhancing the aroma to the creamy elements boosting the texture, these essentials are your ticket to comfort food perfection.
- 2 tablespoons olive oil: Perfect for sautéing chicken and softening onions without overpowering flavors.
- 1 pound chicken breast, diced: Lean protein that cooks quickly and absorbs the creamy sauce beautifully.
- 1 small onion, diced: Adds natural sweetness and depth to the base of the dish.
- 2 cloves garlic, minced: Delivers a subtle punch of warm, aromatic flavor.
- 1 cup long-grain white rice: The perfect grain for this recipe since it stays fluffy and soaks up all the delicious liquid.
- 2 cups chicken broth: Essential for cooking the rice and infusing it with savory goodness.
- 1 cup heavy cream: Brings that indulgent, creamy texture everyone loves in this recipe.
- 1/2 cup grated Parmesan cheese: Adds sharp, nutty notes and helps thicken the sauce.
- 1 teaspoon dried thyme: Introduces earthy warmth that balances the richness.
- 1 teaspoon dried parsley: Offers fresh, herbal brightness and a pop of color.
- 1/2 teaspoon salt: Enhances and rounds all the flavors perfectly.
- 1/4 teaspoon black pepper: Adds a gentle kick to wake up your taste buds.
- 1/2 cup frozen peas: Lightly sweet and adds a delightful burst of color and texture.
- 1 tablespoon butter: Used to gently cook peas and add richness.
How to Make Creamy Chicken and Rice Recipe
Step 1: Sauté the Chicken
Start by heating olive oil in a large skillet over medium heat. Adding the diced chicken breast next lets the chicken cook evenly, developing a nice golden color while keeping the inside juicy and tender. Stir occasionally, cooking until no longer pink, about 5 to 7 minutes.
Step 2: Set Chicken Aside and Sauté Onions
Once the chicken is cooked, remove it from the skillet to keep it warm. In the same pan, toss in diced onions to absorb those delicious chicken flavors left behind. Sauté these soft and translucent onions for about 2 to 3 minutes to build a tasty base.
Step 3: Add Garlic and Toast the Rice
Add minced garlic and cook for just 30 seconds until fragrant—this step enhances the dish’s aroma with no bitterness. Then stir in the uncooked rice, allowing it to toast lightly for 1 to 2 minutes. This adds a subtle nuttiness and prevents rice from becoming mushy later.
Step 4: Cook the Rice in Broth
Pour in the chicken broth, stirring to mix everything well. Bring the liquid to a boil, then cover the skillet and lower the heat. Let the rice simmer gently for around 15 to 18 minutes until all the broth is absorbed and the grains are tender yet fluffy.
Step 5: Prepare the Peas
While the rice cooks, melt butter in a small saucepan over medium heat. Add frozen peas and cook just until warmed through, usually 2 to 3 minutes. This keeps them vibrant and slightly crisp, adding a fresh pop to the final dish.
Step 6: Combine and Create the Creamy Sauce
Remove the skillet from heat once the rice is done, then stir in the heavy cream to make the dish luxuriously creamy. Add Parmesan cheese, thyme, parsley, salt, and black pepper, folding everything until glossy and perfectly saucy.
Step 7: Return Chicken and Add Peas
Bring back the cooked chicken pieces into the skillet, mixing gently with the rice and sauce. Then fold in the cooked peas for bursts of sweetness and an inviting texture contrast. Taste and adjust seasoning as needed to suit your preferences.
Step 8: Let Flavors Meld
Cover the skillet and let the Creamy Chicken and Rice Recipe sit for a few minutes so all the flavors can mingle beautifully before serving.
How to Serve Creamy Chicken and Rice Recipe
Garnishes
Garnishing your dish with fresh parsley or an extra sprinkle of grated Parmesan cheese instantly elevates both the look and flavor. These additions provide a fresh finish and a hint of salty, herby brightness that complements the creamy base.
Side Dishes
For a balanced meal, serve alongside crisp green salads or roasted vegetables. Light sides like steamed broccoli or a crunchy cucumber salad cut through the dish’s richness while adding texture and fresh flavors.
Creative Ways to Present
Try serving the creamy chicken and rice recipe in individual shallow bowls topped with vibrant microgreens or a drizzle of good-quality olive oil. Another fun idea is to spoon it into hollowed-out bell peppers and bake briefly for an eye-catching presentation that’s as delicious as it is charming.
Make Ahead and Storage
Storing Leftovers
This dish keeps well in an airtight container in the refrigerator for up to 3 days. Make sure it cools completely before storing to preserve flavors and prevent sogginess.
Freezing
If you want to freeze leftovers, transfer the creamy chicken and rice into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts to prevent curdling the cream and keep everything smooth and creamy. Adding a splash of broth or cream while reheating refreshes the texture beautifully.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but keep in mind that it requires a longer cooking time and more liquid, so adjust accordingly to ensure it becomes tender without drying out.
Is it possible to make this recipe dairy-free?
Absolutely! Swap out the heavy cream for coconut milk or a dairy-free creamer, and use a plant-based Parmesan alternative or nutritional yeast to maintain a cheesy flavor without dairy.
What can I do if I don’t have chicken broth?
Using vegetable broth or even water with added seasonings can work in a pinch. Just be sure to season the dish well to compensate for the broth’s depth of flavor.
Can I add other vegetables to this dish?
Definitely! Mushrooms, bell peppers, or spinach would be delicious additions that cook quickly and add great nutrition and color.
How do I make sure the rice doesn’t get mushy?
Be mindful not to overcook the rice and keep an eye on the liquid during simmering. Toasting the rice beforehand also helps each grain stay separate for a better texture.
Final Thoughts
There’s something wonderfully comforting about this Creamy Chicken and Rice Recipe that makes it an absolute favorite for busy weeknights and cozy dinners alike. With simple ingredients coming together in a harmonious dance of flavor and texture, it’s a recipe you’ll want to cook again and again. Trust me, once you try it, this creamy dish might just become a staple in your kitchen too!
Print
Creamy Chicken and Rice Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 30m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken and Rice recipe is a comforting one-pan meal that combines tender diced chicken breast with sautéed onions, garlic, and long-grain white rice cooked in savory chicken broth. Finished with heavy cream, Parmesan cheese, and a touch of herbs, this dish is rich, creamy, and packed with flavor. The addition of buttery peas adds a fresh pop of color and texture, making it a satisfying dinner perfect for any night.
Ingredients
Protein and Dairy
- 1 pound chicken breast, diced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
Vegetables and Herbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Grains and Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
Oils and Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil: Heat the olive oil in a large skillet over medium heat until hot and shimmering.
- Cook chicken: Add the diced chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
- Remove chicken: Remove the chicken from the skillet and set aside on a plate to keep warm.
- Sauté onions: In the same skillet, add diced onion and sauté for 2-3 minutes until soft and translucent.
- Add garlic: Add minced garlic and cook for another 30 seconds, stirring to release the fragrance.
- Add rice: Stir in the uncooked rice, mixing it with the onions and garlic.
- Toast rice: Toast the rice for 1-2 minutes, stirring occasionally to lightly brown it and enhance flavor.
- Pour broth: Add chicken broth to the skillet and stir to combine with the rice.
- Boil mixture: Bring the mixture to a boil over medium-high heat.
- Simmer rice: Once boiling, reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Cook peas: While the rice cooks, melt butter in a small saucepan over medium heat, add frozen peas, and cook for 2-3 minutes until heated through, then remove from heat.
- Add cream and cheese: Remove skillet from heat; stir in heavy cream, grated Parmesan cheese, dried thyme, dried parsley, salt, and black pepper.
- Combine ingredients: Stir well to incorporate all ingredients into a creamy sauce.
- Return chicken: Add the cooked chicken back into the skillet and stir into the rice mixture.
- Add peas: Fold in the cooked peas gently to blend them into the dish.
- Season: Taste and adjust seasoning with additional salt and pepper if desired.
- Rest dish: Cover skillet and let the mixture rest for 2-3 minutes to allow flavors to meld.
- Serve: Serve hot, optionally garnished with additional parsley or Parmesan cheese.
Notes
- You can substitute chicken breast with thighs for a juicier texture.
- Use low-sodium chicken broth to control salt levels.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Make sure to cover the skillet during rice cooking to ensure even steaming.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
