Craving comfort? This easy creamy chicken and rice recipe is your answer! Made in one pot with tender chicken and a luxurious, creamy sauce. Perfect for a hassle-free weeknight dinner the whole family will love!
Thank you for reading this post, don’t forget to subscribe!Is there anything more comforting than a warm, creamy bowl of chicken and rice? This classic dish is the epitome of cozy, home-cooked goodness. Imagine: succulent pieces of chicken, fluffy rice, and vibrant vegetables, all smothered in a rich, creamy, and herbaceous sauce. 🤤
The best part? We’re making it all in one pot! That means less cleanup and more time to enjoy this incredibly satisfying meal. Whether you’re a busy parent, a college student, or just someone who loves a good, reliable recipe, this creamy chicken and rice is about to become your new go-to.
Let’s create some magic in the kitchen! ✨
Why You’ll Absolutely Love This Recipe
- 🍳 One-Pot Wonder: Cook everything in a single pot or Dutch oven for minimal cleanup.
- ⏲️ Weeknight Hero: Ready in under an hour with simple, straightforward steps.
- 👨👩👧👦 Family-Friendly: A creamy, mild dish that is a guaranteed crowd-pleaser for both adults and kids.
- 🍽️ Meal Prep Marvel: Makes fantastic leftovers that reheat beautifully for lunch.
- 🥘 Incredibly Versatile: Easily customize with your favorite veggies, herbs, or proteins.
Your Creamy Chicken and Rice Shopping List
Gathering your ingredients is the first step to a flawless meal. Here’s what you’ll need:
The Chicken & Seasoning:
- 1.5 lbs Boneless, Skinless Chicken Thighs (or breasts, see tip below)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt, divided
- ½ tsp Black Pepper
- 2 tbsp Olive Oil or butter
The Aromatic Base:
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 2 stalks Celery, diced
The Liquid & Grains:
- 1 ½ cups Long-Grain White Rice (like Jasmine or Basmati), rinsed
- 3 cups Chicken Broth (low-sodium preferred)
- ½ cup Heavy Cream (or half-and-half for a lighter option)
- 1 cup Freshly Grated Parmesan Cheese
The Vegetables (Customize It!):
- 1 cup Frozen Peas
- 1 cup Frozen Corn or diced carrots
The Fresh Herbs (For Garnish):
- 2 tbsp Fresh Parsley, chopped
How to Make Creamy Chicken and Rice: A Step-by-Step Guide 🧭
Follow these simple steps for a perfectly creamy and delicious result every time.
Step 1: Season and Sear the Chicken
- Pat the chicken thighs completely dry with a paper towel. This is the secret to getting a golden-brown sear!
- In a small bowl, mix the paprika, garlic powder, onion powder, ½ tsp salt, and pepper. Rub this seasoning blend evenly all over the chicken pieces.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken and sear for 4-5 minutes per side, until beautifully golden brown. The chicken does not need to be cooked through at this point. Remove it to a clean plate and set aside.
Step 2: Sauté the Aromatics
- Reduce the heat to medium. In the same pot, you’ll see those delicious browned bits—that’s flavor! Add the diced onion and celery. Sauté for 4-5 minutes until softened.
- Add the minced garlic and cook for another 60 seconds until fragrant.
Step 3: Combine and Simmer
- Add the rinsed rice to the pot. Stir it for about one minute to lightly toast the grains.
- Pour in the chicken broth and the remaining ½ tsp of salt. Scrape the bottom of the pot to loosen any remaining browned bits.
- Bring the liquid to a gentle simmer.
Step 4: Cook the Chicken and Rice
- Place the seared chicken thighs on top of the rice mixture. Nestle them in.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 20-25 minutes. DO NOT PEEK—keeping the lid on is crucial for the rice to cook properly.
- After 20 minutes, check that the rice has absorbed most of the liquid and the chicken is cooked through (internal temperature of 165°F / 74°C).
Step 5: Make it Creamy!
- Remove the chicken from the pot and place it on a cutting board. Shred it or chop it into bite-sized pieces.
- To the pot with the cooked rice, add the heavy cream, frozen peas, corn, and grated Parmesan cheese. Stir everything together until the cheese is melted and the vegetables are heated through.
- Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve and Enjoy!
Let the stew rest for 5 minutes off the heat to thicken up. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy the creamy, comforting goodness! 🍽️
Pro Chef Tips for Perfect Results Every Time ✨
- Chicken Choice: Chicken thighs are highly recommended for their juiciness and flavor, which holds up beautifully in this dish. Breast can dry out faster, so if using it, cut it into chunks and add it in Step 3 to simmer with the rice.
- Rinse Your Rice: Always rinse your rice until the water runs clear. This removes excess starch and prevents the dish from becoming gummy.
- Don’t Peek!: Resist the urge to lift the lid while the rice is cooking. This releases steam and can result in undercooked rice.
- Vegetable Swap: Feel free to use any frozen or quick-cooking veggies you like! Broccoli florets, green beans, or spinach are all excellent additions. Add spinach at the very end and just stir until wilted.
- Cream Substitute: For a lighter version, you can substitute the heavy cream with half-and-half or even full-fat coconut milk for a dairy-free twist.
Frequently Asked Questions (FAQ) ❓
Q: My rice is still hard after 25 minutes. What happened?
A: This usually means there wasn’t enough liquid or the heat was too low. If this happens, add a splash more broth or water, cover, and cook for another 5-10 minutes on low.
Q: Can I make this in a crockpot?
A: Yes! Sear the chicken and sauté the aromatics as in Steps 1 & 2. Then add everything except the cream, peas, and cheese to the crockpot. Cook on LOW for 3-4 hours or until rice is tender. Stir in the cream, peas, and cheese 30 minutes before serving.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of broth or water to loosen it up, as the rice will continue to absorb moisture.
Q: Can I use pre-cooked or leftover rice?
A: Using uncooked rice is essential for this one-pot method as it absorbs the flavorful cooking liquid. If you use pre-cooked rice, you’ll just be warming it through in the sauce, and the texture will be very different (and potentially mushy).
Nutrition Information (Estimated per serving)
- Calories: ~650
- Protein: 40g
- Carbohydrates: 55g
- Fat: 28g
Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins | Serves: 6
There you have it! The creamiest, dreamiest, and easiest one-pot creamy chicken and rice. It’s the ultimate comfort food that’s practical enough for any night of the week.
Did you make this recipe? We’d love to see your creation! Share a photo and tag us online. Happy cooking! 🥰
