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Creamy Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 61 reviews
  • Author: Maria
  • 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

Scale

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

  1. Heat olive oil: Heat the olive oil in a large skillet over medium heat until hot and shimmering.
  2. 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.
  3. Remove chicken: Remove the chicken from the skillet and set aside on a plate to keep warm.
  4. Sauté onions: In the same skillet, add diced onion and sauté for 2-3 minutes until soft and translucent.
  5. Add garlic: Add minced garlic and cook for another 30 seconds, stirring to release the fragrance.
  6. Add rice: Stir in the uncooked rice, mixing it with the onions and garlic.
  7. Toast rice: Toast the rice for 1-2 minutes, stirring occasionally to lightly brown it and enhance flavor.
  8. Pour broth: Add chicken broth to the skillet and stir to combine with the rice.
  9. Boil mixture: Bring the mixture to a boil over medium-high heat.
  10. 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.
  11. 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.
  12. Add cream and cheese: Remove skillet from heat; stir in heavy cream, grated Parmesan cheese, dried thyme, dried parsley, salt, and black pepper.
  13. Combine ingredients: Stir well to incorporate all ingredients into a creamy sauce.
  14. Return chicken: Add the cooked chicken back into the skillet and stir into the rice mixture.
  15. Add peas: Fold in the cooked peas gently to blend them into the dish.
  16. Season: Taste and adjust seasoning with additional salt and pepper if desired.
  17. Rest dish: Cover skillet and let the mixture rest for 2-3 minutes to allow flavors to meld.
  18. 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.

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Find it online: https://sweetindulgencescakes.com/creamy-chicken-and-rice-recipe/