Description
This Creamy Chicken and Rice recipe is a comforting classic that combines tender chicken, creamy Parmesan-infused sauce, and perfectly cooked rice. Ready in just 40 minutes, it’s an easy one-pot meal that’s rich, flavorful, and ideal for a family dinner.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, diced
Rice & Broth
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
Cooking Fats & Flavorings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- Salt and pepper, to taste
Cream & Cheese
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Heat the Cooking Fats: In a large skillet or Dutch oven over medium heat, melt the butter together with the olive oil to create a flavorful base for cooking the chicken and aromatics.
- Cook the Chicken: Season the diced chicken with salt and pepper. Add it to the skillet and cook until browned on all sides, ensuring a nice sear for flavor. Remove the chicken from the skillet and set aside to prevent overcooking.
- Sauté Aromatics: Using the same skillet, add the finely diced onion and cook until soft and translucent. Then add the minced garlic and sauté for about one minute until fragrant, layering in delicious depth of flavor.
- Toast the Rice: Stir the uncooked long-grain white rice into the skillet with the onions and garlic. Toast the rice for about 2 minutes, stirring frequently to ensure even toasting and to bring out a nutty aroma.
- Simmer with Broth: Pour in the chicken broth and bring it to a gentle simmer. Cover the skillet and let it cook for 15 to 18 minutes until the rice is tender and most of the liquid has been absorbed, creating a creamy texture.
- Finish with Cream and Cheese: Stir in the heavy cream and freshly grated Parmesan cheese until the sauce turns rich and creamy. Return the browned chicken to the skillet to warm through and combine flavors.
- Serve and Garnish: Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley to add a bright, fresh touch. Serve hot for a comforting, delicious meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Using chicken thighs adds more flavor and moisture compared to breasts.
- If you prefer a thicker sauce, let the dish simmer uncovered for a few extra minutes after adding the cream and cheese.
- Fresh parsley is optional but adds a nice color contrast and freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
