When you are craving something warm, filling, and comforting, creamy chicken and rice is one of the best meals you can make at home. It is rich, flavorful, and simple enough to prepare on a busy weeknight. The tender chicken, fluffy rice, and smooth cream sauce create a dish that feels like a hug in a bowl. Whether you are cooking for your family or just for yourself, this recipe will make your kitchen smell amazing and your table feel cozy.
Why We Love This Creamy Chicken and Rice Recipe
There are many reasons why creamy chicken and rice has become such a loved meal in homes everywhere. First, it is a complete dish in one pan. You get protein, carbs, and a creamy sauce without needing to prepare several side dishes. This makes it ideal when you want something satisfying but do not want to spend hours cooking and cleaning.
Second, it is flexible. You can use chicken thighs for a more tender and juicy result, or chicken breast if you prefer leaner meat. The rice absorbs the flavors of the broth and seasonings, creating layers of taste in every spoonful. The cream and parmesan cheese make it rich but still balanced, never heavy.
Finally, this recipe is perfect for leftovers. You can store it, reheat it, and even freeze it without losing much of its taste or texture. It is the kind of meal that works for weeknights, meal prep, or even a cozy weekend dinner when you want comfort food without too much effort.
Ingredients about Creamy Chicken and Rice
To make this recipe, you only need simple ingredients that you probably already have in your kitchen. Each one plays a role in building the flavor and creamy texture.
For the Chicken:
- 1 ½ pounds boneless chicken thighs or breast, diced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For the Rice:
- 3 tablespoons unsalted butter
- ½ medium yellow onion, small-diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup jasmine or long-grain white rice, uncooked
- 2 ½ cups chicken broth, plus more as needed
- ½ cup heavy cream, plus more as needed
- ¾ cup freshly grated parmesan cheese, plus more for garnish
- Fresh parsley for garnish
How to Make Creamy Chicken and Rice Directions
Making creamy chicken and rice may sound fancy, but it is surprisingly easy. The entire dish comes together in one pan, which means fewer dishes to clean and more time to enjoy your meal. Here is how you can make it step by step.
You will start by preparing the chicken. Dice the chicken thighs or breast into bite-sized pieces. Season them well with garlic powder, Italian seasoning, salt, and black pepper. These seasonings will coat the chicken and help lock in flavor while it cooks.
Next, place a large sauté pan over medium-high heat. Add one tablespoon of butter and let it melt. When the butter starts to sizzle, add the chicken. Cook until golden brown and cooked through. This will take a few minutes on each side, depending on the size of your chicken pieces. Once the chicken is cooked, remove it from the pan and set it aside. Do not worry if some bits stick to the bottom of the pan—those brown bits will add flavor to the rice later.
In the same pan, melt the remaining two tablespoons of butter. Add the diced onion and cook until it softens, which should take about three to five minutes. Stir occasionally so it does not burn. Once the onions are soft and slightly golden, add the garlic and Italian seasoning. Cook for another minute until the garlic is fragrant.
Now it is time to add the rice. Stir the uncooked rice into the pan and let it toast for about two minutes. This step is important because it brings out a nutty flavor in the rice that makes the whole dish taste better.
Return the cooked chicken to the pan and pour in the chicken broth. Stir well so that the rice and chicken are evenly mixed. Add a little salt and pepper to taste. Cover the pan with a lid and let it simmer for about 18 to 20 minutes. The rice will absorb the liquid and become soft and fluffy. Check occasionally, and if it looks like the rice needs more broth, you can add a little extra.
When the rice is tender and most of the broth has been absorbed, stir in the heavy cream and parmesan cheese. Mix until everything is combined and creamy. The cheese will melt into the sauce, making it smooth and flavorful. If you prefer a looser texture, you can add a splash more cream or broth at this stage.
Finish the dish with extra parmesan cheese on top and a sprinkle of fresh parsley for color. Serve it hot, and you will have a perfect bowl of creamy chicken and rice ready to enjoy.
How to Serve Creamy Chicken and Rice
This dish is already a complete meal on its own, but you can serve it with simple sides to make it even better. A fresh green salad with a light dressing pairs nicely, balancing the creamy richness of the rice. Steamed vegetables such as broccoli, green beans, or carrots are also great additions, giving your plate more color and nutrition.
If you want a heartier spread, you can serve it with warm dinner rolls or garlic bread to soak up the creamy sauce. For a lighter option, pair it with roasted asparagus or a cucumber salad. Since the dish is filling, you do not need much on the side—just something fresh or crunchy to contrast with the creaminess.
Expert Tips: Creamy Chicken and Rice
- Use the right rice: Jasmine or long-grain white rice works best because it cooks evenly and has a fluffy texture. Avoid short-grain rice, which may turn too sticky.
- Don’t skip toasting the rice: Toasting the rice in butter before adding the broth makes the dish more flavorful. It only takes two minutes but makes a big difference.
- Adjust the creaminess: If you like a thicker texture, use less broth. For a creamier dish, add extra heavy cream or broth at the end.
- Shred the chicken: Instead of dicing, you can cook the chicken whole and shred it before adding it back to the rice for a different texture.
- Taste as you go: Since the broth and parmesan cheese both add salt, adjust your seasoning carefully to avoid making the dish too salty.
How to Store Creamy Chicken and Rice
If you have leftovers, creamy chicken and rice stores very well. Place the cooled dish in an airtight container and refrigerate it for up to three days. To reheat, simply add a splash of broth or cream before warming it in the microwave or on the stovetop. This will help bring back the creamy texture.
For longer storage, you can freeze it. Store portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, but adding a little extra cream or broth can refresh it.
Variations of Creamy Chicken and Rice
This recipe is easy to adapt to your taste or what you have at home. Here are some ideas:
- Vegetable boost: Add peas, spinach, mushrooms, or bell peppers for extra color and nutrition.
- Spicy twist: Stir in a pinch of red pepper flakes or cayenne for a bit of heat.
- Cheese swap: Try sharp cheddar, mozzarella, or Gruyère instead of parmesan for a different flavor.
- Protein change: Use turkey or shrimp instead of chicken for a new take on the dish.
- Herb upgrade: Fresh thyme, rosemary, or basil can add depth and freshness.
FAQ: Creamy Chicken and Rice
Can I use chicken breast instead of thighs?
Yes, chicken breast works just as well. Thighs are more tender and juicy, but breast meat is leaner if you prefer a lighter option.
What rice is best for creamy chicken and rice?
Jasmine or long-grain white rice is ideal because it cooks fluffy and absorbs flavors well. Short-grain rice may turn sticky.
Can I make creamy chicken and rice ahead of time?
Yes, you can prepare it in advance. Cook the rice and chicken, but wait to add the cream and cheese until you are ready to serve. Reheat with broth, then stir in cream and cheese at the end.
How do I prevent the rice from turning mushy?
Use the right amount of liquid and avoid overcooking. Keep the pan covered while simmering, and check the rice after 18 minutes.
Can I freeze creamy chicken and rice?
Yes, this dish freezes well for up to three months. Store in portions, thaw overnight, and reheat with extra cream or broth.
Creamy Chicken and Rice
Equipment
- Large Sauté Pan
- Cutting Board
- Cooking utensils
Ingredients
- 1 ½ lbs boneless chicken thighs or breast diced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- ½ medium yellow onion small-diced
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1 cup jasmine or long-grain white rice uncooked
- 2 ½ cups chicken broth plus more as needed
- ½ cup heavy cream plus more as needed
- ¾ cup freshly grated parmesan cheese plus more for garnish
- as needed fresh parsley for garnish
Instructions
- Dice the chicken thighs or breast into bite-sized pieces and season with garlic powder, Italian seasoning, salt, and black pepper.
- In a large sauté pan over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook until golden brown and cooked through. Remove the chicken and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the diced onion and cook until softened, about 3 to 5 minutes. Then add the minced garlic and dried Italian seasoning, cooking for another minute.
- Stir in the uncooked rice and toast for about 2 minutes, until slightly golden.
- Return the cooked chicken to the pan and pour in the chicken broth. Stir well and add salt and pepper to taste. Cover and simmer for 18 to 20 minutes until the rice is tender.
- Once the rice is tender, stir in the heavy cream and parmesan cheese until combined and creamy. Adjust texture with more cream or broth if desired.
- Top with additional parmesan cheese and fresh parsley before serving.
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