Description

This Creamy Chicken and Rice recipe is a comforting, classic dish perfect for a satisfying weeknight dinner. Tender chicken pieces are browned and combined with long-grain white rice cooked in chicken broth, then enriched with heavy cream and Parmesan cheese for a rich, creamy texture. Finished with a hint of garlic and fresh parsley, this one-pan meal is simple to prepare and sure to please the whole family.

Ingredients

Scale

Chicken and Rice

1 lb boneless, skinless chicken breasts or thighs, diced
1 cup long-grain white rice
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 ½ cups chicken broth

Dairy and Seasoning

¾ cup heavy cream
½ cup freshly grated Parmesan cheese
Salt and pepper, to taste

Garnish

Fresh parsley, for garnish (optional)

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Instructions

Heat fats: Heat butter and olive oil in a large skillet or Dutch oven over medium heat until melted and combined.
Cook chicken: Season the diced chicken with salt and pepper. Add to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Sauté aromatics: In the same skillet, add the diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Toast rice: Stir in the uncooked rice and toast it in the skillet for about 2 minutes, stirring frequently to prevent sticking.
Add broth and cook rice: Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet and cook for 15–18 minutes, or until the rice is tender and most of the broth is absorbed.
Add cream and cheese: Stir in the heavy cream and freshly grated Parmesan cheese until fully incorporated and creamy.
Return chicken and finish cooking: Return the browned chicken to the skillet. Simmer everything together for another 3–5 minutes until the chicken is fully heated through and the dish is creamy.
Season and garnish: Taste and adjust salt and pepper as needed. Garnish with fresh parsley if desired before serving.

Notes

Use chicken thighs for more flavorful and tender results, or chicken breasts for a leaner option.
For a lower-fat variation, substitute heavy cream with half-and-half or milk, keeping in mind the texture will be less rich.
Fresh Parmesan cheese is preferred for best flavor and melting quality.
If you want to add vegetables, consider stirring in peas, spinach, or mushrooms during the last few minutes of cooking.
This dish reheats well and can be stored in the refrigerator for up to 3 days.
Ensure rice is covered and simmered gently for even cooking and creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American