Creamy Chicken and Rice
Get ready to savor a mouthwatering one-pan wonder that combines succulent chicken, aromatic jasmine rice, and a velvety cheese sauce that’s simply irresistible! With just a sprinkle of garlic and a dash of your favorite herbs, this creamy chicken and rice dish is the ultimate comfort food that will have everyone coming back for seconds. Dive into this easy, delicious meal that brings joy to your dinner table!
Prep
10
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 teaspoon dried parsley (5 ml)
- Chopped fresh parsley for garnishoptional
- 3 cloves garlic, minced
- 1 small onion, diced
- Salt and black pepper, to taste
🥩Meat & Seafood(2)
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (454 g)
- 3 cups chicken broth (or water with bouillon) (720 ml)or water with bouillon
🥛Dairy & Eggs(2)
- 1 cup grated Parmesan cheese (or cheddar, if you prefer) (240 ml)or cheddar, if preferred
- 1/2 cup heavy cream (or half-and-half) (120 ml)or half-and-half
🫙Pantry Staples(2)
- 1 cup uncooked long-grain rice (like jasmine or basmati) (240 ml)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon dried thyme (5 ml)
- 1/2 teaspoon smoked paprika (2.5 ml)
📦Other(1)
- 1 cup frozen peas (optional, for color and flavor) (240 ml)optionalfor color and flavor
👨🍳 Instructions
- 1
Heat the olive oil in a large skillet or deep pan over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes, until browned on all sides. Remove chicken from the pan and set aside.
- 2
In the same pan, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- 3
Add the rice, thyme, parsley, and smoked paprika to the pan. Stir everything together, allowing the rice to cook slightly for 1-2 minutes until it's coated in oil and starts to smell toasty.
- 4
Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- 5
Once the rice is cooked, return the chicken to the pan. Stir in the heavy cream and Parmesan cheese until everything is combined and creamy.
- 6
For a pop of color, add the frozen peas. Stir until heated through.
- 7
Sprinkle with fresh parsley and a little extra Parmesan if desired. Serve hot and enjoy the creamy, savory flavors!
💡 Pro Tips
- ✓Sear the chicken until it reaches an internal temperature of only 120-130°F before removing it from the pan, since it will finish cooking later when returned to the rice—this prevents overcooked, rubbery meat from double-cooking.timing120-130°F
- ✓Toast the rice in the residual fat for a full 1-2 minutes until it turns slightly translucent at the edges; this coats the starch granules in oil, slowing water absorption and helping the grains cook up separate rather than mushy.technique1-2 minutes
- ✓Use a 2:1 ratio of chicken broth to rice by volume and resist lifting the lid during the 15-18 minute simmer, because each peek releases trapped steam and can extend cooking time by several minutes due to heat and pressure loss.technique2:1 ratio
- ✓Stir in the heavy cream and Parmesan off direct heat or over low heat only, since temperatures above 180°F combined with the cheese's acidity can cause the casein proteins to break and the sauce to split into a grainy, oily mess.ingredientbelow 180°F
- ✓Add frozen peas straight from the freezer during the last 2 minutes of cooking rather than thawing them first, as their ice crystals melt quickly in the hot sauce and thawing beforehand leaches out sugars, leading to duller flavor and mushier texture.timing2 minutes
Share this recipe
Prep
10
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Chicken and Rice
Get ready to savor a mouthwatering one-pan wonder that combines succulent chicken, aromatic jasmine rice, and a velvety cheese sauce that’s simply irresistible! With just a sprinkle of garlic and a dash of your favorite herbs, this creamy chicken and rice dish is the ultimate comfort food that will have everyone coming back for seconds. Dive into this easy, delicious meal that brings joy to your dinner table!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 teaspoon dried parsley (5 ml)
- Chopped fresh parsley for garnishoptional
- 3 cloves garlic, minced
- 1 small onion, diced
- Salt and black pepper, to taste
🥩Meat & Seafood(2)
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (454 g)
- 3 cups chicken broth (or water with bouillon) (720 ml)or water with bouillon
🥛Dairy & Eggs(2)
- 1 cup grated Parmesan cheese (or cheddar, if you prefer) (240 ml)or cheddar, if preferred
- 1/2 cup heavy cream (or half-and-half) (120 ml)or half-and-half
🫙Pantry Staples(2)
- 1 cup uncooked long-grain rice (like jasmine or basmati) (240 ml)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon dried thyme (5 ml)
- 1/2 teaspoon smoked paprika (2.5 ml)
📦Other(1)
- 1 cup frozen peas (optional, for color and flavor) (240 ml)optionalfor color and flavor
👨🍳 Instructions
- 1
Heat the olive oil in a large skillet or deep pan over medium heat. Season the chicken with salt and pepper, then add it to the pan. Cook for 4-5 minutes, until browned on all sides. Remove chicken from the pan and set aside.
- 2
In the same pan, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- 3
Add the rice, thyme, parsley, and smoked paprika to the pan. Stir everything together, allowing the rice to cook slightly for 1-2 minutes until it's coated in oil and starts to smell toasty.
- 4
Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15-18 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- 5
Once the rice is cooked, return the chicken to the pan. Stir in the heavy cream and Parmesan cheese until everything is combined and creamy.
- 6
For a pop of color, add the frozen peas. Stir until heated through.
- 7
Sprinkle with fresh parsley and a little extra Parmesan if desired. Serve hot and enjoy the creamy, savory flavors!
💡 Pro Tips
- ✓Sear the chicken until it reaches an internal temperature of only 120-130°F before removing it from the pan, since it will finish cooking later when returned to the rice—this prevents overcooked, rubbery meat from double-cooking.timing120-130°F
- ✓Toast the rice in the residual fat for a full 1-2 minutes until it turns slightly translucent at the edges; this coats the starch granules in oil, slowing water absorption and helping the grains cook up separate rather than mushy.technique1-2 minutes
- ✓Use a 2:1 ratio of chicken broth to rice by volume and resist lifting the lid during the 15-18 minute simmer, because each peek releases trapped steam and can extend cooking time by several minutes due to heat and pressure loss.technique2:1 ratio
- ✓Stir in the heavy cream and Parmesan off direct heat or over low heat only, since temperatures above 180°F combined with the cheese's acidity can cause the casein proteins to break and the sauce to split into a grainy, oily mess.ingredientbelow 180°F
- ✓Add frozen peas straight from the freezer during the last 2 minutes of cooking rather than thawing them first, as their ice crystals melt quickly in the hot sauce and thawing beforehand leaches out sugars, leading to duller flavor and mushier texture.timing2 minutes