Creamy Chicken and Rice
Creamy chicken and rice is a go-to weeknight meal! It's so comforting, delicious, and easy to make. Perfect for a warm meal at home.
Servings: 3 people
Calories: 864kcal
Equipment
Ingredients
For the chicken
- 1 ½ pounds boneless chicken thighs or breast, diced
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For the rice
- 3 tablespoons unsalted butter
- ½ a medium yellow onion, small-diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup jasmine or white long grain rice uncooked
- 2 ½ cups chicken broth plus more as needed
- ½ cup heavy cream plus more as needed
- ¾ cup freshly grated parmesan cheese plus more for garnish
- Fresh parsley for garnish
Instructions
- Season the diced chicken with garlic powder, Italian seasoning, 1 teaspoon Kosher salt, and ¼ teaspoon ground black pepper.
- In a large 12-inch sauté pan (with a lid) over medium-high heat, melt 1 tablespoon of butter. Cook chicken until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter and cook the diced onions until softened, about 3 to 5 minutes. Then, add garlic and Italian seasoning, and cook for another 1 minute until fragrant.
- Add the rice and stir until nutty and fragrant, about 2 minutes. Return the cooked chicken into the skillet.
- Stir in the broth until evenly combined. Season with salt and pepper to taste. Bring to a simmer, and cook with the lid covered for about 18 to 20 minutes, until the rice is tender.
- At this point, the rice should be tender with a little bit of broth still present. Stir in the heavy cream and grated parmesan cheese until incorporated and warm. Note: For this recipe, I included more broth than the standard ratio to help the cream incorporate better.
- Finish with more parmesan cheese and parsley on top. Enjoy!
Notes
- Store leftovers in the fridge for up to 3 days. Reheat in the microwave oven with an extra splash of broth or cream.
- Make ahead: Cook according to directions, but don’t add the heavy cream or Parmesan cheese yet. Refrigerate rice until ready to cook. When ready, reheat over the stovetop with some broth and then stir in the heavy cream and cheese.
- Freezing: Freeze for up to 3 months. Thaw in the fridge and reheat as needed.
- Chicken: I’d recommend boneless thighs, but breasts work too. Leftover chicken or rotisserie chicken works really well too.
- Jasmine rice: White long grain rice. If using brown rice, adjust the amount of liquid and cooking time according to package directions.
Nutrition
Serving: 1bowl | Calories: 864kcal | Carbohydrates: 58g | Protein: 59g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 2158mg | Potassium: 809mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1226IU | Vitamin C: 3mg | Calcium: 323mg | Iron: 3mg