Pin A comforting, family-friendly dish featuring tender chicken, creamy rice, and savory vegetables, all cooked together in one pot for easy cleanup and maximum flavor.
I first made this creamy chicken and rice on a chilly weeknight when my family wanted something warm and satisfying. Watching everyone go back for seconds made this dish a regular in my kitchen.
Ingredients
- Boneless, skinless chicken breasts: 2 large (about 500 g), cut into bite-sized pieces
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrots: 2 medium, diced
- Frozen peas: 1 cup (150 g)
- Long-grain white rice: 1 cup (200 g), uncooked, rinsed
- Heavy cream: 1 cup (240 ml)
- Unsalted butter: 2 tablespoons
- Low-sodium chicken broth: 2 ½ cups (600 ml)
- Salt: 1 teaspoon (or to taste)
- Black pepper: ½ teaspoon
- Dried thyme: ½ teaspoon
- Paprika: ¼ teaspoon
- Fresh parsley: 2 tablespoons chopped (optional, for garnish)
Instructions
- Prep the chicken:
- Heat the butter in a large, deep skillet or Dutch oven over medium heat.
- Cook the chicken:
- Add the chicken pieces. Season lightly with salt and pepper. Sauté for 4–5 minutes until just cooked through. Remove and set aside.
- Sauté vegetables:
- In the same pot, add onion and carrots. Sauté for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
- Add rice and spices:
- Stir in the rice, thyme, and paprika, cooking for 1 minute to toast the rice slightly.
- Add broth:
- Pour in the chicken broth and bring to a simmer.
- Cook rice:
- Reduce heat to low, cover, and cook for 15 minutes.
- Combine chicken and finish:
- Stir in the cooked chicken, peas, and cream. Cover and cook for another 8–10 minutes, stirring occasionally, until rice is tender and mixture is creamy.
- Season and serve:
- Taste and adjust seasoning as needed. Remove from heat. Let sit, covered, for 5 minutes before serving. Garnish with fresh parsley, if desired.
Pin My kids love scooping big spoonfuls right out of the pot and the leftovers are always requested for lunch the next day.
Pairings and Serving Ideas
This dish goes perfectly with crusty bread or a fresh green salad for balance. For grown-ups, try pairing with a crisp white wine like Sauvignon Blanc.
Customization Options
Add mushrooms or bell peppers for extra vegetables, or substitute half the cream with mascarpone for richer flavor. For a lighter version, use milk instead of cream.
Nutrition Information
Each serving contains 530 calories, 22 g fat, 48 g carbohydrates, and 32 g protein. These values are approximate and may vary by ingredients used.
Pin This creamy chicken and rice is comfort in a bowl and comes together effortlessly for busy families.
Recipe Questions
- → Can I substitute chicken with another protein?
Yes, you can use turkey or tofu for a different twist. Adjust cooking time for poultry or meat alternatives as needed.
- → What type of rice works best?
Long-grain white rice is recommended for optimal texture. Other varieties may require adjustments in liquid and cooking time.
- → Is it possible to make this dairy-free?
Swap the cream and butter for non-dairy alternatives like coconut milk or vegan butter for a dairy-free version.
- → How do I add more vegetables?
Include mushrooms, bell peppers, or spinach during the sautéing stage for extra flavor and nutrition.
- → Can leftovers be reheated?
Yes, gently reheat on the stove or in the microwave, adding a splash of broth or milk to restore creaminess.
- → What sides pair well with this dish?
Serve with a crisp green salad or rustic bread. A glass of white wine complements the flavors beautifully.