Creamy Chicken and Rice
This creamy chicken and rice recipe is the ultimate comfort food that combines savory flavors in a one-pan dish, perfect for weeknight dinners.
Servings 4 servings
Calories 550kcal
Ingredients
Main 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.
Instructions
Preparation
- 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.
- Pop the chicken onto a plate and set aside.
Cooking
- In the same skillet, add onion and garlic. Sauté for 2-3 minutes.
- Stir in the uncooked rice and let it soak up the flavors, cooking for 1-2 minutes until lightly toasted.
- Pour in chicken broth, bring to a boil, then reduce heat, cover, and let simmer for 18-20 minutes.
- Stir in heavy cream, the cooked chicken, peas and carrots, Parmesan cheese, and paprika. Let it all get bubbly for about 5 more minutes.
Finishing Touch
- Garnish with fresh parsley before serving.
Notes
Serve in bowls garnished with extra parsley and Parmesan. Store leftovers in an airtight container for up to 3 days in the fridge, adding broth before reheating to keep it creamy.