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Creamy Chicken and Rice

Delicious Creamy Chicken and Rice Recipe

This Delicious Creamy Chicken and Rice is a one-pot dinner with juicy chicken, buttery garlic rice, and a rich, cheesy cream sauce. Perfect for weeknights, it’s both comforting and easy to prepare.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 530
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 1 ½ pounds boneless chicken thighs or breasts 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 white long-grain 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

Method
 

  1. Season the Chicken: In a bowl, toss the diced chicken with garlic powder, Italian seasoning, salt, and pepper until evenly coated.
  2. Sear the Chicken: Heat a large skillet or Dutch oven over medium heat. Add a drizzle of oil and cook the chicken pieces until golden brown on all sides, about 5–6 minutes. Remove the chicken from the pan and set aside.
  3. Start the Rice: In the same pan, melt the butter. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and Italian seasoning, cooking for another 1 minute until fragrant.
  4. Toast the Rice: Add the uncooked rice and stir for 1–2 minutes, allowing it to lightly toast in the butter and absorb the flavors.
  5. Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15–18 minutes, stirring occasionally, until the rice is tender.
  6. Add Cream and Cheese: Stir in the heavy cream, parmesan cheese, and cooked chicken. Simmer for another 5–7 minutes until the mixture is creamy and thickened. Add more broth or cream if needed for desired consistency.
  7. Garnish and Serve: Sprinkle with extra parmesan and fresh parsley. Serve hot.

Notes

  • For extra creaminess, add an additional splash of cream just before serving.
  • Chicken thighs stay juicier than chicken breasts, but either works beautifully.
  • If your rice isn’t quite cooked through, add an extra splash of broth and continue simmering until tender.