When comfort food calls, this creamy chicken and rice answers with a big, warm hug!
It’s a delightful blend of tender chicken, fragrant rice, and a luscious, cheesy sauce. Plus, it’s so easy to make, and everything comes together in just one pan!
The rich, creamy texture of the rice, thanks to the addition of heavy cream and Parmesan cheese, is absolutely irresistible.
I’ve made this three times in the past two weeks, and I still can’t get enough!
Why You’ll Love This Creamy Chicken and Rice
Comfort Classic: It embodies the essence of home cooking, making it perfect for those nights when you need a warm, cozy meal.
Time-Saver: Using just one pan means minimal cleanup while still creating a complete meal. It’s ready in about 30 minutes.
Packed with Flavor: The combination of smoky paprika, aromatic herbs, and rich Parmesan creates a luxuriously savory profile. It’s sophisticated and satisfying.
Crowd-Pleaser: From picky kids to discerning adults, this versatile recipe consistently wins everyone over.
Ingredients
- Boneless, Skinless Chicken Breasts or Thighs: Thighs offer more moisture and richness than breasts.
- Uncooked Long-Grain Rice: It forms the base of the dish. Jasmine or basmati rice both work well.
- Olive Oil: It’s used for sautéing the chicken and vegetables to prevent sticking.
- Onion and Garlic: They add depth and savory notes to the dish.
- Herbs and Spices: Dried thyme adds earthiness, dried parsley brings freshness, and smoked paprika provides color and smoky flavor. Salt and pepper enhance the overall taste.
- Chicken Broth: It infuses the rice with flavor while providing moisture for proper cooking.
- Heavy Cream: It creates a creamy texture and binds the dish together.
- Parmesan Cheese: It adds a nutty, salty flavor and contributes to the creamy texture.
- Frozen Peas: They’re optional but add color, texture, and subtle sweetness. |
- Fresh Parsley: The finishing touch adds a pop of color and fresh flavor.
How to Make Creamy Chicken and Rice
This dish is honestly as easy as it gets! You’ll love making it.
1. Sear the chicken. Heat the olive oil in a large skillet or deep pan over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes, until browned on all sides. Remove it from the pan and set aside.
2. Sauté the aromatics. In the same pan, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
3. Toast the rice. Add the rice, thyme, parsley, and smoked paprika to the pan. Stir everything together. Allow the rice to cook slightly for 1-2 minutes until it’s coated in oil and starts to smell toasty.
4. Simmer the rice. Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Add the cream and cheese. Once the rice is cooked, return the chicken to the pan. Stir in the heavy cream and Parmesan cheese until everything is combined and creamy.
6. Add the peas (optional). For a pop of color, add the frozen peas. Stir until heated through.
7. Garnish and serve. Sprinkle with fresh parsley and a little extra Parmesan if desired. Serve hot and enjoy the creamy, savory flavors!
Tips for the Best Creamy Chicken and Rice
Here are some of my tried-and-true tips for this tasty, comforting dish.
- Be generous! Season your chicken generously with salt and pepper before cooking to enhance its flavor.
- Give it some space. Don’t overcrowd the pan when browning the chicken to ensure proper caramelization and prevent steaming.
- Try a thickening trick. For a thicker sauce, let the dish sit, covered, off the heat for a few minutes before serving.
- Experiment with tasty variations. Try adding mushrooms or spinach for added veggies. Or swap Parmesan for Gruyere. For extra flavor, add a splash of white wine when sautéing the onions.
- Go wild with garnishes. Top with fresh herbs, lemon zest, or crispy fried onions.
- Make it a meal. Serve with a side salad, steamed vegetables, or crusty bread to complement the dish.
How to Store
If you have leftover chicken, you’ll be happy to know it stores well! Enjoy it for lunch all week.
To Store: Place cooled leftovers in an air-tight container and refrigerate for up to 3-4 days. The rice will absorb more of the creamy sauce during storage, making it slightly drier. Add a splash of chicken broth before reheating if needed. I don’t recommend freezing, as the texture will change.
To Reheat: Warm in the microwave in 30-second intervals, stirring between each interval, adding a splash of cream or milk if needed to restore creaminess. You can also reheat on the stovetop over medium-low heat, stirring frequently and adding liquid as needed.
Creamy Chicken and Rice
4
servings10
minutes35
minutes590
kcalThis one-pan creamy chicken and rice is easy, satisfying, and delicious! With tender chicken and rice coated in a luscious cheese sauce, it’ll disappear fast!
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and black pepper, to taste
1 small onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain rice (like jasmine or basmati)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
3 cups chicken broth (or water with bouillon)
1/2 cup heavy cream (or half-and-half)
1 cup grated Parmesan cheese (or cheddar, if you prefer)
1 cup frozen peas (optional, for color and flavor)
Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or deep pan over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes, until browned on all sides. Remove chicken from the pan and set aside.
- In the same pan, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- Add the rice, thyme, parsley, and smoked paprika to the pan. Stir everything together, allowing the rice to cook slightly for 1-2 minutes until it’s coated in oil and starts to smell toasty.
- Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the rice is cooked, return the chicken to the pan. Stir in the heavy cream and Parmesan cheese until everything is combined and creamy.
- For a pop of color, add the frozen peas. Stir until heated through.
- Sprinkle with fresh parsley and a little extra Parmesan if desired. Serve hot and enjoy the creamy, savory flavors!
Notes
- For extra flavor, add a splash of white wine when sautéing the onions.
- Try adding mushrooms or spinach for added veggies!
- For a thicker sauce, let the dish sit, covered, off the heat for a few minutes before serving.
This is a great recipe. I ended up using more half-n-half and plus parmesan and cheddar. I mixed in peas and spinach. I sprayed a casserole dish and put casserole in dish, then topped with cheddar and parmesan. Then, broiled til brown on top. Very good!
Love those tweaks, Teresa! Sounds delicious!
This is a good idea, and basically I liked it, but I’d like to make it again and only use the salt and pepper for seasoning. All I could taste was the thyme and not the smoked paprika or anything else at all. (I’m not fond of thyme.) I didn’t have frozen peas so I put in some frozen mixed vegetables…..the peas alone would have been better. That being said, my husband who is hard to please thought it was really good, so that’s success.