This Creamy Chicken and Rice is the ultimate one-pot wonder, combining tender chicken, fluffy rice, and a rich, creamy sauce into a dish that’s pure comfort in every bite. Perfect for busy weeknights or cozy family dinners, this recipe is easy to make, packed with flavor, and leaves you with minimal cleanup. With its velvety texture and savory goodness, it’s sure to become a staple in your kitchen. Let’s whip up this hearty, comforting dish and enjoy every spoonful of creamy, dreamy deliciousness!
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup—everything cooks in a single pot.
- Creamy & Comforting: A luscious sauce made with cream, broth, and seasonings coats every bite.
- Quick & Easy: Ready in under an hour with simple pantry ingredients.
- Versatile: Add veggies, herbs, or spices to customize the dish.
Ingredients You’ll Need
For the Dish:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup long-grain white rice (or jasmine rice for extra fragrance)
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional, for added veggies)
- 2 tbsp butter (or olive oil for a lighter version)
- 1 tsp dried thyme (or Italian seasoning)
- Salt and black pepper to taste
- Optional: Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté the Chicken
- Heat the butter or oil in a large skillet or Dutch oven over medium heat.
- Season the chicken pieces with salt, pepper, and thyme, then add them to the pan.
- Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
2. Sauté the Aromatics
- In the same pan, add the diced onion and cook for 3–4 minutes, or until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Cook the Rice
- Add the rice to the pan and toast it for 1–2 minutes, stirring frequently, until lightly golden.
- Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.
4. Simmer Everything Together
- Return the chicken to the pan and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid while it simmers to ensure even cooking.
5. Add Cream and Vegetables
- Stir in the heavy cream and frozen peas and carrots (if using). Cook for an additional 2–3 minutes, until heated through.
- Taste and adjust seasoning with more salt, pepper, or herbs if needed.
