Ingredients You’ll Need

Here’s everything you’ll need to create the perfect creamy chicken and rice dish:

• 2 tablespoons olive oil or butter

• 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 cup long-grain white rice

• 2½ cups low-sodium chicken broth

• 1 cup milk or heavy cream

• 1 cup shredded cheddar cheese (optional)

• 1 cup frozen peas and carrots (optional)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• Chopped parsley (for garnish)

Kitchen Tools You’ll Need

• Large sauté pan or deep skillet

• Cutting board & knife

• Wooden spoon or spatula

• Measuring cups and spoons

• Lid for your pan

How to Make Creamy Chicken and Rice – Step by Step

Step 1: Sauté the Chicken

• Heat oil or butter in your skillet over medium heat.

• Add the chicken pieces and season with salt, pepper, and paprika.

• Cook until the chicken is golden and cooked through (about 5–7 minutes).

• Remove and set aside.

Step 2: Cook the Aromatics

• In the same skillet, add a little more oil if needed.

• Sauté the onions for 2–3 minutes until translucent.

• Add garlic and cook for another 30 seconds.

Step 3: Add the Rice and Liquids

• Stir in the uncooked rice, then pour in the chicken broth.

• Bring to a light simmer, cover, and cook for about 15 minutes, stirring occasionally.

Step 4: Stir in the Creaminess

• Once the rice is nearly tender, add the milk or heavy cream.

• Return the cooked chicken to the pan.

• Mix in the frozen veggies and cheese (if using).

• Simmer uncovered for 5–7 minutes until creamy and thickened.

Step 5: Garnish and Serve

• Sprinkle with chopped parsley before serving.

• Enjoy hot as a complete, filling meal.

Tips for the Best Creamy Chicken and Rice

• Use Rotisserie Chicken: Save time by using shredded rotisserie chicken instead of raw.

• Add More Veggies: Toss in mushrooms, spinach, or bell peppers for added nutrients and texture.

• Rice Matters: Stick with long-grain rice for the fluffiest texture—short grain can get too sticky.

• Make It Dairy-Free: Use unsweetened oat milk and skip the cheese.

• Batch Cooking: This dish freezes well. Store in airtight containers for up to 3 months.