This Creamy Chicken And Rice is pure comfort food bliss—tender bites of chicken swimming in a velvety creamy sauce with fluffy rice that soaks up every drop of flavor. It’s the one-pot meal you didn’t know you needed for a quick, family-friendly weeknight dinner.
Why You’ll Love This Recipe
- No oven needed—just one stove and a single pot
- Ready in under 30 minutes—perfect for busy evenings
- True comfort food that kids and grown-ups both adore
- Creamy sauce made with pantry staples (hello, easy dinner!)
- Customizable with veggies or spices you love
- Leftovers taste even better the next day
- Family-friendly and freezer-friendly—meal prep, solved!
- Great for a crowd or cozy two-person supper
Ingredients
- 2 tablespoons olive oil (or unsalted butter)
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too)
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup long-grain white rice (Jasmine or basmati)
- 2 cups low-sodium chicken broth (sub veggie broth for a lighter twist)
- 1 cup heavy cream (half-and-half is fine, too)
- 1 cup frozen peas (or fresh spinach, for extra greens)
- ½ cup freshly grated Parmesan cheese (or shredded Cheddar)
- 1 teaspoon dried thyme (or a handful of fresh leaves)
- ½ teaspoon smoked paprika (optional, for a gentle kick)
- Chopped parsley, for garnish
Directions
- Heat the oil in a large, heavy-bottomed pot over medium heat. Season chicken pieces with salt and pepper, then sear until golden on all sides—about 4 minutes. (Tip: don’t crowd the pan or you’ll steam instead of brown.)
- Push the chicken to one side, add onion and garlic to the other, and sauté until soft and fragrant—around 2 minutes. Stir everything together to combine those yummy browned bits.
- Sprinkle in the rice and dried thyme; toast for 1 minute, stirring constantly so each grain glistens with oil. This step locks in nutty flavor and prevents mushy rice.
- Pour in the chicken broth, then bring to a gentle boil. Cover, reduce heat to low, and simmer for 15 minutes—you’ll know it’s ready when most of the liquid’s absorbed and rice is tender.
- Stir in heavy cream, Parmesan, peas, and paprika. Let the mixture bubble uncovered for 2–3 minutes, stirring so the creamy sauce thickens beautifully. If it looks too thick, add a splash more broth or cream.
- Taste and adjust seasoning—honestly, a little extra salt or a grind of pepper can make all the difference.
- Turn off the heat, cover, and let rest for 5 minutes. This brief chill helps the flavors marry and the rice plump up even more.
- Garnish with chopped parsley and serve straight from the pot—it’s cozier that way.
Servings & Timing
Yields: 4 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes (plus 5 minutes resting)
Total Time: 30–35 minutes—ready before you know it!
Variations
- Swap chicken for turkey sausage slices for a smoky, savory twist.
- Stir in sliced mushrooms just before the cream step for earthy depth.
- Use brown rice (add 10 more minutes cooking time) for extra fiber.
- Fold in a handful of fresh spinach at the end for a pop of color and nutrients.
- Trade heavy cream for coconut milk and add a teaspoon of curry powder for a Thai-inspired feast.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days, or freeze portions for up to 2 months. To reheat, warm gently on the stovetop with a splash of broth or cream, stirring until hot and silky. In the microwave, heat in 1-minute bursts, stirring in between to keep the sauce smooth.
FAQs
Q1: Can I use chicken breasts instead of thighs?
A: Absolutely—breasts work fine. Just watch your cooking time so they don’t dry out.
Q2: My rice came out too mushy—what happened?
A: Likely too much liquid or over-stirring. Next time, measure broth carefully and let the rice simmer undisturbed.
Q3: Is this recipe gluten-free?
A: Yes, as long as your chicken broth is certified gluten-free.
Q4: How can I make this dairy-free?
A: Swap heavy cream for full-fat coconut milk and skip the Parmesan or use a dairy-free cheese alternative.
Q5: Can I prep any of this ahead?
A: You can dice chicken and chop veggies in advance. Store them in the fridge until you’re ready to cook.
Q6: Why is my sauce too thin?
A: Let it simmer uncovered a bit longer—this reduces liquid and thickens the sauce naturally.
Q7: Can I double the batch for a crowd?
A: Sure! Use a larger pot and just keep the same rice-to-liquid ratio to maintain creaminess.
Conclusion
This Creamy Chicken And Rice checks all the boxes: it’s simple, family-friendly, and delivers that soul-soothing comfort food vibe we crave on busy weeknights. Give it a whirl, leave a comment below with your favorite tweak, and be sure to explore my other easy dinner ideas for more creamy sauce delights!
