This Easy Creamy Chicken and Rice is a warm and comforting dish. It combines tender chicken with creamy rice, making every bite feel like a cozy hug!
You can whip this up quickly, and it’s perfect for those busy nights when you need something delicious without the fuss. I love serving it with a sprinkle of parsley—so colorful!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless thighs for their juiciness. However, boneless, skinless breasts work just fine. If you need a lighter option, try turkey breast instead.
Rice: Long-grain white rice is your best bet here, but you can also use brown rice. Keep in mind that you’ll need to adjust cooking times since brown rice takes longer to cook.
Heavy Cream: For a richer taste, go with heavy cream. If you want a lighter alternative, half-and-half or even milk can work, but the sauce might be less creamy. For a dairy-free version, try coconut cream or a non-dairy milk combined with a thickener.
Cheese: Parmesan adds a lovely umami flavor. You can substitute it with grated Pecorino Romano or even nutritional yeast for a dairy-free option.
Vegetables: Fresh spinach or frozen peas are great for adding color and nutrients. Feel free to swap in other vegetables you have on hand, like broccoli or bell peppers.
How Do I Ensure the Chicken is Perfectly Cooked?
Cooking chicken can be tricky, but the secret is to not overcook it at the beginning. Here’s how to do it right:
- Brown the chicken for about 4-5 minutes until it has a nice color. It doesn’t need to be fully cooked at this stage as it will finish cooking with the rice.
- When you add the chicken back in later with the cream and cheese, it will cook through nice and gently. This keeps it juicy!
- Always check for doneness by cutting into a piece; it should be white throughout and juices run clear.
Easy Creamy Chicken and Rice
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
- Optional: 1 cup frozen peas or chopped spinach (for some green)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, giving you a total time of about 40 minutes. It’s quick enough for a weeknight meal but fancy enough for guests!
Easy Step-by-Step Instructions:
1. Start Cooking the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 4-5 minutes, until browned on all sides but not completely cooked through. Remove the chicken from the pan and set aside.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion and cook for about 3 minutes until it’s softened. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant.
3. Add the Rice and Seasoning:
Stir in the rinsed rice and dried thyme, making sure to coat the rice in the oil and toast it for 1-2 minutes. This step adds great flavor!
4. Pour in the Broth:
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15 minutes.
5. Stir in Cream and Chicken:
After 15 minutes, add in the heavy cream, Parmesan cheese, and the partly cooked chicken pieces. If you’re using peas or spinach for extra veggies, toss those in now too.
6. Finish Cooking:
Cover the skillet again and let it simmer for another 8-10 minutes, or until the rice is tender and the chicken is fully cooked. If the mixture seems too thick, feel free to add a splash of broth or water!
7. Season and Serve:
Taste your creamy chicken and rice and adjust the seasoning with salt and pepper if needed. Once done, remove from heat and let it sit for a few minutes. Garnish with freshly chopped parsley before serving.
Enjoy your creamy, comforting chicken and rice!
FAQ for Easy Creamy Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can! However, you’ll need to increase the cooking time to about 40-45 minutes as brown rice takes longer to cook. You may also want to add a bit more chicken broth to ensure it cooks properly.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or even whole milk. For a dairy-free alternative, try coconut cream or unsweetened almond milk, but keep in mind the flavor may vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth and warm on the stove over low heat until heated through.
Can I Prepare This Dish in Advance?
Yes, you can prep the chicken and sauté the vegetables ahead of time. Store them in the fridge, then when you’re ready to eat, simply follow the steps from adding the rice and broth. This way, you’ll have a quick meal ready to go!
