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Creamy chicken and rice dish garnished with herbs on a plate

Creamy Chicken and Rice

A comforting and forgiving one-pan recipe featuring chicken and rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Pound them slightly if very thick for even cooking. Bone-in chicken can be used, add 10 mins to simmer.
  • 1 cup long-grain white rice For creamier results, try short-grain or Arborio, reduce liquid by 1/4 cup.
  • 2 cups chicken broth Use low-sodium for better control over salt levels.
  • 1 cup heavy cream For a lighter version, use half-and-half with a tablespoon of flour to thicken.
  • 1 tablespoon butter Use unsalted for precise seasoning.
  • 1 piece onion, chopped Yellow onion provides sweetness.
  • 2 cloves garlic, minced Add after onion softens to avoid bitterness.
  • to taste salt and pepper Season in layers, adjusting at the end.
  • for garnish Fresh parsley Add just before serving for brightness.

Method
 

Preparation
  1. In a large skillet over medium heat, melt the butter and sauté the onion and garlic until fragrant.
  2. Add the chicken breasts to the skillet, season with salt and pepper, and cook until browned on both sides.
  3. Remove the chicken and set aside.
  4. In the same skillet, add the rice and stir for a minute, then pour in the chicken broth and bring to a boil.
  5. Reduce the heat to low, add the heavy cream, and return the chicken to the skillet.
  6. Cover and simmer for about 20 minutes, or until the rice is tender and chicken is cooked through.
  7. Garnish with fresh parsley before serving.
  8. If the rice is firm, add 1/4 cup warm broth and cook for another 5 minutes.
  9. If sauce is too thin, remove chicken and boil sauce uncovered for a minute.

Notes

To store leftovers, cool to room temperature within 2 hours and store in an airtight container for up to 3 days. Reheat on the stove or microwave with added liquid. Can freeze for up to 2 months.