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–+ servings
Creamy Chicken and Rice

Creamy Chicken and Rice

This one-skillet creamy chicken and rice recipe combines perfectly seared, seasoned chicken chunks with rich, creamy parmesan rice for a comforting meal ready in just 45 minutes. Each bite delivers tender chicken with golden-crisp edges nestled in creamy, flavorful rice. Perfect for busy weeknights, this recipe uses simple pantry ingredients to create a restaurant-worthy dish that serves 6. The one-pan preparation means minimal cleanup, making this an ideal family dinner option.
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Course: dinner
Cuisine: American
Keyword: creamy chicken and rice creamy chicken and rice soup creamy chicken and wild rice soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 425kcal
Cost: $18.64

Equipment

  • Large skillet or cast iron pan with lid
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Ingredients

The Chicken:

  • 2 lbs chicken breasts cut into large chunks
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoon olive oil

The Rice:

  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoon butter
  • ½ cup grated Parmesan cheese
  • Fresh parsley for garnish

Instructions

Season Chicken:

  • Mix garlic powder, onion powder, paprika, salt, and pepper
  • Coat chicken pieces evenly with seasoning mix

Sear Chicken:

  • Heat olive oil in large skillet over medium-high heat
  • Sear chicken 3-4 minutes per side until golden
  • Remove chicken and set aside

Prepare Base:

  • In same skillet, melt butter
  • Sauté onions until translucent (3-4 minutes)
  • Add garlic, cook 1 minute

Cook Rice:

  • Add rice, stir to coat with butter
  • Pour in chicken broth and cream
  • Bring to simmer
  • Return chicken to skillet

Finish Dish:

  • Cover and cook 18-20 minutes until rice is tender
  • Stir in Parmesan cheese
  • Let rest 5 minutes
  • Garnish with parsley

Notes

 

  • Use room temperature cream to prevent curdling
  • Don't lift lid while rice is cooking
  • For extra flavor, add ½ cup white wine with broth
  • Store leftovers up to 4 days in refrigerator

Nutrition

Calories: 425kcal | Carbohydrates: 38g | Protein: 35g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 680mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg