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Nothing says comfort food quite like Creamy Chicken And Rice—this one-pot meal brings tender chicken, velvety sauce, and fluffy rice together in under an hour, so you can savor a family-friendly, weeknight meal without the fuss.
Why You’ll Love This Recipe
- No oven needed—everything cooks right on your stovetop in one pan.
- Ready in about 45 minutes—perfect for busy evenings.
- Creamy sauce that clings to every grain of rice—goodbye bland dinners.
- Family-friendly flavors—kids and grandparents both give it two thumbs up.
- Customizable spice level—mild for littles, a pinch of chili flakes for grown-ups.
- Budget-friendly ingredients you probably already have.
- Leftovers taste even better—a true make-ahead star.
- Easy cleanup—just one skillet and one spoon.
Ingredients
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breast for leaner protein)
• 2 tablespoons olive oil (extra-virgin for depth)
• 1 medium onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1½ cups long-grain white rice, rinsed until water runs clear
• 3 cups low-sodium chicken broth (use brand you trust; “Swanson” or homemade works great)
• 1 cup half-and-half or whole milk (substitute coconut milk for dairy-free)
• 1 teaspoon dried thyme (or a sprig of fresh thyme)
• ½ teaspoon paprika (smoked paprika adds a subtle tang)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup frozen peas and carrots mix (optional, for color and veg boost)
• ¼ cup grated Parmesan cheese (plus extra for garnish)
• 2 tablespoons chopped fresh parsley (for garnish)
Directions
- Heat the oil over medium heat in a large skillet or Dutch oven. Add chicken pieces and season with salt, pepper, and paprika. Sear until golden—about 4 minutes per side—then transfer to a plate. (Tip: Don’t crowd the pan; you want that beautiful brown crust.)
- In the same pan, sauté onion until translucent, about 3 minutes, stirring often. Add garlic and thyme; stir for 30 seconds until fragrant.
- Sprinkle rice into the skillet; toast it gently for 1 minute, stirring constantly. You’ll smell a nutty aroma—that’s your cue to add liquid.
- Pour in chicken broth and half-and-half, scraping up browned bits from the bottom. Return chicken to the pan, nestling pieces into the rice.
- Bring mixture to a gentle boil, then reduce heat to low and cover. Simmer for 18–20 minutes—peek only once to keep steam trapped. (Tip: If rice still feels firm at 20 minutes, add 2 tablespoons more liquid and cook 3–4 minutes extra.)
- Remove from heat and let rest, covered, for 5 minutes. Stir in peas, carrots, and Parmesan until sauce is silky.
- Garnish with parsley and extra cheese, then serve straight from the pot for that cozy, home-cooked vibe.
Servings & Timing
Makes 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: about 50 minutes
Variations
• Mexican Twist: Swap in 1 teaspoon chili powder and top with avocado slices and cilantro.
• Creamy Mushroom Upgrade: Stir in 1 cup sliced mushrooms with the onions.
• Broccoli Boost: Add 1 cup chopped broccoli along with the peas for extra green goodness.
• Gluten-Free Swap: Use gluten-free broth and serve over quinoa instead of rice.
• Spicy Cajun: Season chicken with Cajun blend and stir in hot sauce at the end.
• Lemon-Herb Light: Replace half-and-half with Greek yogurt and finish with lemon zest.
Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 4 days. To freeze, spoon into freezer-safe tubs and freeze for up to 3 months—label with date. Reheat gently in a skillet over low heat, adding a splash of broth or milk to revive that creamy texture; microwave on medium power in 1-minute bursts, stirring in between, works too.
FAQs
What if my sauce is too thin?
Let it simmer, uncovered, for a few extra minutes to thicken—or stir in a teaspoon of cornstarch mixed with water.
Can I use brown rice?
Yes, but increase broth to 3½ cups and cook about 15 minutes longer—check package instructions.
Is this recipe dairy-free?
Swap half-and-half for canned coconut milk and skip Parmesan or use a dairy-free alternative.
How can I boost protein?
Stir in a can of drained white beans or dollop Greek yogurt when serving.
Can I make this in a slow cooker?
Brown the chicken and onions first, then transfer everything to a slow cooker with extra broth; cook on low 3–4 hours.
Why did my rice turn mushy?
You may have over-stirred or cooked at too high heat—next time keep the lid on and resist the urge to peek.
Can I prep this ahead of time?
Yes—chop onions and garlic up to two days ahead and store in sealed containers in the fridge.
Is it freezer-friendly?
Absolutely; just thaw overnight in the fridge before reheating.
Conclusion
Creamy Chicken And Rice is a reliable comfort food that fits right into your busy weeknight rotation—no-fuss, no-oven, just a delightful, creamy sauce hugging every grain of rice. Give it a whirl this evening, then come back to share your twists or peek at our other one-pot meals for more cozy dinner ideas!
Creamy Chicken And Rice
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons olive oil extra-virgin for depth
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1½ cups long-grain white rice rinsed until water runs clear
- 3 cups low-sodium chicken broth use brand you trust; 'Swanson' or homemade works great
- 1 cup half-and-half or whole milk substitute coconut milk for dairy-free
- 1 teaspoon dried thyme or a sprig of fresh thyme
- ½ teaspoon paprika smoked paprika adds a subtle tang
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper
- 1 cup frozen peas and carrots mix optional, for color and veg boost
- ¼ cup grated Parmesan cheese plus extra for garnish
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat oil in a skillet, sear chicken pieces until golden, then transfer to a plate.
- In the same pan, sauté onion until translucent, add garlic and thyme.
- Sprinkle rice into the skillet, toast for 1 minute.
- Pour in chicken broth and half-and-half, return chicken to pan.
- Bring to a boil, then cover and simmer for 18-20 minutes.
- Remove from heat, stir in peas, carrots, and Parmesan until sauce is silky.
- Garnish with parsley and extra cheese, serve hot.
