Name: Creamy Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter (Adds richness.); 1 tablespoon olive oil (Prevents burning.); 1 pound boneless skinless chicken breasts, diced (Diced small for even cooking.); to taste salt and pepper (Don’t be shy with seasoning.); 1 small onion, finely diced (Mellow sweet flavor.); 2 cloves garlic, minced (Use fresh for best aroma.); 1 cup long-grain white rice (Classic choice.); 2.5 cups chicken broth (Low-sodium preferred.); 1 cup heavy cream (For a velvety texture.); 1 cup frozen peas and carrots (No chopping required.); 0.5 cup grated Parmesan cheese (Adds subtle nuttiness.); 0.25 teaspoon paprika (For warmth and color.); 2 tablespoons chopped fresh parsley (For color and freshness.)

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Comfort in a Skillet: My Coziest Creamy Chicken and Rice Memory

I’ve always believed that some recipes just feel like a hug from the inside out, and creamy chicken and rice is exactly that for me. Every time I simmer up a skillet of this dish, I’m instantly taken back to chilly Sunday evenings at home, the aroma of buttery chicken and rich cream wafting through the kitchen, making everyone’s stomach growl just a little louder. I remember my mom letting me sprinkle the parsley on top, insisting it “made it look fancy” (spoiler alert: she was right). If you’re craving a dinner that’s pure comfort, this creamy chicken and rice recipe is about to become your new weeknight hero.

Why You’ll Adore This Creamy Chicken and Rice Recipe

Let me tell you why this dreamy skillet of creamy chicken and rice deserves a spot in your regular rotation:

Ultimate comfort food – Every bite is creamy, savory, and just a little bit nostalgic. It’s like chicken and rice soup’s ultra-indulgent cousin.
One-pan magic – Less mess, less stress! Your stovetop (and your dish pile) will thank you.
Super flexible – Need to use up leftover veggies or lean on pantry staples? This recipe welcomes your creativity.
Family-approved – Both picky eaters and flavor chasers agree: It’s a total crowd-pleaser.

Ingredients You’ll Need for Creamy Chicken and Rice

You’ll be surprised how many ingredients for creamy chicken and rice are probably already hanging out in your kitchen:

2 tablespoons butter & 1 tablespoon olive oil: Butter adds richness, while olive oil keeps things from burning (double trouble in the best way).
1 pound boneless skinless chicken breasts, diced: I like to dice mine small for quicker, even browning.
Salt and pepper, to taste: Don’t be shy—seasoning makes all the difference!
1 small onion, finely diced: A sweet, mellow base that rounds out the flavor.
2 cloves garlic, minced: Use fresh if you can for the best aroma (already drooling).
1 cup long-grain white rice: I love classic long-grain, but jasmine works too for extra fragrance.
2 ½ cups chicken broth: Use low-sodium if you want to control the salt level.
1 cup heavy cream: The magic ingredient for that irresistibly velvety texture.
1 cup frozen peas and carrots: Total time saver—no chopping required!
½ cup grated Parmesan cheese: Adds cheesy depth and a subtle nutty note.
¼ teaspoon paprika: A pinch warms things up and adds color.
2 tablespoons chopped fresh parsley: For that pop of color and freshness at the end.

Step-by-Step Guide: Making the Perfect Creamy Chicken and Rice

Ready to make the creamiest chicken and rice ever? Here’s exactly what I do:

Sauté the chicken.
Melt butter with olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. It should get a little color—that’s where the flavor is!
Set the chicken aside.
Pop the chicken onto a plate so you can build those deep flavors in the pan.
Soften the aromatics.
In the same skillet, add onion and garlic. Sauté for 2-3 minutes—your kitchen will smell amazing.
Toast the rice.
Stir the uncooked rice into the pan and let it soak up those flavors, cooking for 1-2 minutes until just lightly toasted.
Add the broth and simmer.
Pour in chicken broth, bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 18-20 minutes. The rice will absorb all the flavorful broth, turning tender and fluffy.
Make it creamy.
Stir in heavy cream, the cooked chicken, peas and carrots, Parmesan cheese, and paprika. Let it all get bubbly and luscious for about 5 more minutes.
Finish and serve.
Garnish with fresh parsley for a final flair of color.

Seriously, try to resist sneaking bites straight from the pan. (No judgment if you can’t!)

My Secret Tips and Tricks for Creamy Chicken and Rice Success

After many cozy nights spent tinkering with this recipe, here’s what I’ve learned about making the best creamy chicken and rice:

Chicken matters. I use boneless skinless chicken breasts for convenience, but chicken thighs add even more flavor and stay ultra-juicy (just cut them nice and small).
Don’t rush the simmer. Let the rice absorb the chicken broth fully—it’s tempting to peek, but patience is key for that perfect creamy rice texture.
Cheese upgrades. A blend of Parmesan and Gruyère makes it extra rich, if you’re feeling fancy (and I usually am).
Heavy cream swap. If you’re out or want to lighten things up, half-and-half works just fine (though nothing beats the real deal for creamy comfort).

Creative Variations and Ingredient Swaps

Creamy chicken and rice is basically a blank canvas—feel free to play! Here are some easy ways to shake things up:

Low-carb: Swap the rice for cauliflower rice for a lighter, veggie-packed version.
Add greens: Stir in some fresh baby spinach, kale, or even chopped broccoli in the last few minutes of cooking.
Spice it up: A pinch of red pepper flakes or a few dashes of hot sauce can bring some heat.
Make it dairy-free: Use coconut cream and skip the cheese (or try a non-dairy parm!).
Protein switch: Try turkey, diced ham, or even tofu for a different spin.

Honestly, it’s one of those dishes that happily adapts to whatever you have (or whatever your family is actually willing to eat tonight!).

How to Serve and Store Your Creamy Chicken and Rice

When it comes to serving creamy chicken and rice, I love to pile it in bowls and garnish with extra parsley and an extra sprinkle of Parmesan (because there’s no such thing as too much cheese, right?). Pair it with a crisp green salad or some roasted veggies for a complete meal.

For storing leftovers, just let everything cool, then pop it in an airtight container. It’ll keep for up to 3 days in the fridge—just add a splash of chicken broth before reheating to keep it creamy. This recipe works great for meal prep and honestly tastes just as comforting the next day.

FAQs: Your Top Questions About Creamy Chicken and Rice Answered

Can I use brown rice instead of white rice?
Absolutely! Just know brown rice will need more liquid (add about ½ cup extra broth) and a longer cook time—plan for 35-40 minutes of simmering instead.

Can I make creamy chicken and rice ahead of time?
Yes! It reheats wonderfully. Add a splash of chicken broth or milk to loosen it up and reheat gently on the stove or in the microwave.

Could I use rotisserie chicken?
For sure. Just skip the sautéing step and add shredded rotisserie chicken when you stir everything together at the end.

Can I freeze leftovers of creamy chicken and rice?
You can, but the texture of the rice and cream might change a bit. I recommend enjoying it fresh or within a few days from the fridge whenever possible.

What’s the best way to add extra veggies?
Toss in small broccoli florets, spinach, or diced bell peppers in the last 5 minutes of cooking, so they stay nice and vibrant.

If you give this creamy chicken and rice a try, I hope it brings your kitchen all the comfort and delicious memories it brings to mine. Drop a comment or tag me if you switch things up—I love seeing how you make these cozy one-pan dinners your own!