Ingredients
Ingredients You’ll Need
Here’s everything you’ll need to create the perfect creamy chicken and rice dish:
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2 tablespoons olive oil or butter
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1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup long-grain white rice
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2½ cups low-sodium chicken broth
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1 cup milk or heavy cream
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1 cup shredded cheddar cheese (optional)
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1 cup frozen peas and carrots (optional)
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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Chopped parsley (for garnish)
Kitchen Tools You’ll Need
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Large sauté pan or deep skillet
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Cutting board & knife
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Wooden spoon or spatula
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Measuring cups and spoons
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Lid for your pan
How to Make Creamy Chicken and Rice – Step by Step
Step 1: Sauté the Chicken
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Heat oil or butter in your skillet over medium heat.
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Add the chicken pieces and season with salt, pepper, and paprika.
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Cook until the chicken is golden and cooked through (about 5–7 minutes).
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Remove and set aside.
Step 2: Cook the Aromatics
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In the same skillet, add a little more oil if needed.
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Sauté the onions for 2–3 minutes until translucent.
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Add garlic and cook for another 30 seconds.
Step 3: Add the Rice and Liquids
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Stir in the uncooked rice, then pour in the chicken broth.
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Bring to a light simmer, cover, and cook for about 15 minutes, stirring occasionally.
Step 4: Stir in the Creaminess
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Once the rice is nearly tender, add the milk or heavy cream.
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Return the cooked chicken to the pan.
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Mix in the frozen veggies and cheese (if using).
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Simmer uncovered for 5–7 minutes until creamy and thickened.
Step 5: Garnish and Serve
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Sprinkle with chopped parsley before serving.
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Enjoy hot as a complete, filling meal.
Tips for the Best Creamy Chicken and Rice
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Use Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of raw.
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Add More Veggies: Toss in mushrooms, spinach, or bell peppers for added nutrients and texture.
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Rice Matters: Stick with long-grain rice for the fluffiest texture—short grain can get too sticky.
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Make It Dairy-Free: Use unsweetened oat milk and skip the cheese.
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Batch Cooking: This dish freezes well. Store in airtight containers for up to 3 months.
Notes
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Type of Rice: Long-grain white rice works best for a non-mushy texture. Avoid instant rice unless adjusting liquid and cook time accordingly.
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Chicken Options: Boneless, skinless chicken breasts or thighs are ideal. You can also use rotisserie or pre-cooked chicken for faster prep.
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Dairy Options: For a richer sauce, use heavy cream. For a lighter dish, use milk or a mix of milk and Greek yogurt.
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Vegetables: Frozen peas and carrots are convenient, but you can substitute with broccoli, corn, spinach, or mushrooms.
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Consistency Control: If your mixture becomes too thick, stir in a splash of broth or milk to loosen it before serving.
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Make Ahead: This recipe stores well in the fridge for 3–4 days and can be frozen for up to 3 months. Reheat gently with a bit of extra liquid.
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Gluten-Free Tip: The recipe is naturally gluten-free if using gluten-free broth and no thickening agents like flour.
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Flavor Boosters: Add a dash of lemon juice or a sprinkle of parmesan cheese at the end for an extra layer of flavor.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
Nutrition
- Calories: 420
- Sugar: 3g
- Trans Fat: 19g
- Fiber: 3g
- Protein: 28 g