Description
Creamy Chicken and Rice is a comforting, classic one-pan meal featuring tender chicken, fluffy rice, and a rich, creamy sauce made with heavy cream and Parmesan cheese. This hearty dish is perfect for weeknight dinners, combining simplicity and delicious flavors in just 40 minutes.
Ingredients
Scale
Chicken and Rice
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 cup long-grain white rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat fats: In a large skillet or Dutch oven, heat the butter and olive oil over medium heat until melted and shimmering.
- Cook chicken: Season the diced chicken with salt and pepper, then add it to the skillet. Cook the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Toast rice: Stir in the uncooked rice, toasting it for about 2 minutes while stirring often to coat the grains with the butter and oil.
- Simmer rice: Pour in the chicken broth and bring to a gentle simmer. Cover the skillet and cook for 15 to 18 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add cream and cheese: Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
- Reintroduce chicken: Return the browned chicken pieces to the skillet, stirring to combine and heat through. Simmer for an additional 3 to 5 minutes until everything is hot and creamy.
- Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired, and serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less creamy.
- You can use chicken breasts or thighs depending on your preference; thighs offer more moisture.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or cook uncovered for a few extra minutes after adding cream.
- Fresh parsley adds color and a fresh herbal note but can be omitted if unavailable.
- Make sure to toast the rice well for added flavor and to prevent it from sticking.
