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Creamy Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: admin
  • Prep Time: 0h 10m
  • Cook Time: 0h 30m
  • Total Time: 0h 40m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This creamy chicken and rice recipe features tender diced chicken breast cooked in a skillet with aromatic onions, garlic, and long-grain rice, simmered in savory chicken broth, then enriched with heavy cream and Parmesan cheese for a luscious finish. Frozen peas add a pop of color and sweetness, making this dish a comforting, well-balanced meal perfect for weeknights.

Ingredients

Scale

Proteins & Dairy

  • 1 pound chicken breast, diced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter

Vegetables & Aromatics

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas

Grains & Liquids

  • 1 cup long-grain white rice
  • 2 cups chicken broth

Oils & Fats

  • 2 tablespoons olive oil

Seasonings & Herbs

  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the olive oil: In a large skillet over medium heat, warm the olive oil until hot enough for cooking.
  2. Cook the chicken: Add diced chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
  3. Remove cooked chicken: Take the chicken out of the skillet and set it aside on a plate to rest.
  4. Sauté onions: In the same skillet, add diced onion and cook for 2-3 minutes until soft and translucent, absorbing the flavorful chicken bits.
  5. Add garlic: Stir in minced garlic and sauté for 30 seconds until fragrant to enhance the aroma.
  6. Toast the rice: Add uncooked long-grain white rice to the skillet and mix with the onions and garlic. Toast the rice for 1-2 minutes, stirring occasionally to lightly brown it.
  7. Add chicken broth: Pour chicken broth into the skillet and stir to combine everything evenly.
  8. Bring to boil and simmer: Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat to low, cover the skillet, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
  9. Cook peas: While the rice cooks, melt butter in a small saucepan over medium heat. Add frozen peas and cook for 2-3 minutes until heated through. Remove from heat.
  10. Add cream and cheese: Remove the skillet from heat. Stir in heavy cream followed by grated Parmesan cheese, dried thyme, dried parsley, salt, and black pepper, creating a creamy sauce.
  11. Combine chicken and peas: Return cooked chicken to the skillet and stir it into the rice mixture. Gently fold in the cooked peas for added texture and sweetness.
  12. Adjust seasoning: Taste and season with additional salt and pepper if needed.
  13. Rest and meld flavors: Cover the skillet and let the dish sit for 2-3 minutes to allow flavors to meld.
  14. Serve: Serve hot, garnished with extra parsley or Parmesan cheese if desired for a delicious presentation.

Notes

  • Use fresh herbs if available for a brighter flavor profile.
  • For a lighter option, substitute half-and-half for heavy cream.
  • Frozen peas can be replaced with fresh peas or other vegetables like green beans or corn.
  • Make sure to not stir the rice too often while simmering to prevent it from becoming mushy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://speedyhomecooking.com/creamy-chicken-and-rice-recipe/