Creamy Chicken and Rice
A cozy one-pan dinner that combines tender chicken, creamy sauce, and fluffy rice, perfect for a comforting weeknight meal.
Servings 4 servings
Calories 600kcal
Ingredients
Main Ingredients
- 2 tablespoons Butter Combined with olive oil for richness.
- 1 tablespoon Olive Oil Prevents burning when cooking.
- 1 pound Boneless, skinless chicken breasts Can substitute with thighs for more flavor.
- 1/2 teaspoon Salt Adjust to taste.
- 1/4 teaspoon Black Pepper Adjust to taste.
- 1 medium Onion Use yellow or sweet onion.
- 2 cloves Garlic Minced.
- 1 cup Long-Grain White Rice Fluffy texture; jasmine rice is a great substitute.
- 3 cups Chicken Broth Preferably low-sodium.
- 1/2 cup Heavy Cream For a lighter version, use half-and-half.
- 1 cup Frozen Peas No need to thaw.
- 1 cup Frozen Carrots No need to thaw.
- 1/2 cup Parmesan Cheese Grated fresh for best flavor.
- 1 teaspoon Paprika For warmth and color.
- 1/4 cup Fresh Parsley Chopped for garnish.
Instructions
Preparation
- Heat butter and olive oil in a large skillet over medium heat.
- Season diced chicken with salt and pepper, then sauté until golden and cooked through (about 5–7 minutes). Set aside.
- In the same skillet, add diced onion and garlic. Sauté for 2–3 minutes until softened.
- Stir in the dry rice, coating each grain, and toast gently for 1-2 minutes.
- Pour in the chicken broth, bring to a boil, then reduce heat to low and cover. Let simmer for 18–20 minutes until rice is fluffy and liquid is absorbed.
- Stir in the heavy cream, cooked chicken, frozen peas, frozen carrots, parmesan cheese, and paprika. Cook for an additional 5 minutes until creamy.
- Garnish with fresh parsley before serving.
Notes
Use a heavy-bottomed pan to prevent sticking. Let sit for 5 minutes before serving to thicken. Always taste before serving, and feel free to make substitutions based on your pantry.
