Creamy Chicken and Rice – Cozy, Comforting, and Simple

This creamy chicken and rice recipe is the kind of meal that makes a weeknight feel special without wearing you out. It’s rich, comforting, and full of flavor, but it comes together with basic pantry ingredients. Tender chicken, fluffy rice, and a velvety sauce all cook together for a one-pot style dish that feels like a warm hug.

The texture is luxurious, but the steps are straightforward. If you’re craving comfort food that tastes like home, this is it.

Why This Recipe Works

• One pot, easy cleanup: The chicken, rice, and sauce come together in the same pan, which keeps flavors deep and the process simple.
• Balanced texture: The sauce is creamy but not heavy, thanks to a mix of broth and dairy. The rice absorbs flavor without getting mushy.
• Flexible base: You can use chicken breasts or thighs, long-grain white rice or jasmine rice, and swap in veggies you already have.
• Everyday ingredients: Nothing fancy—just classic components that deliver big comfort.

Ingredients

• 1.5 pounds boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
• 1 cup long-grain white rice (rinsed)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (optional but adds depth)
• 1 large carrot, diced
• 1 cup frozen peas (no need to thaw)
• 2.5 cups low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon paprika
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

How to Make It

1. Season the chicken: Pat the chicken dry.Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika. This helps it brown nicely and builds flavor from the start.
2. Brown the chicken: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until lightly browned, about 3–4 minutes.It doesn’t need to be fully cooked yet. Transfer to a plate.
3. Sauté the aromatics: Lower heat to medium. Add butter, onion, carrot, and mushrooms.Cook 4–5 minutes until softened. Stir in garlic and thyme for 30 seconds until fragrant.
4. Toast the rice: Add the rinsed rice to the pan. Stir for 1 minute so the grains get coated in butter and aromatics.This toasting step keeps the rice fluffy.
5. Simmer with broth: Pour in the chicken broth and add the bay leaf. Scrape up browned bits from the bottom of the pan. Return chicken and any juices to the pot.Bring to a gentle boil, then reduce to a low simmer.
6. Cover and cook: Cover with a tight lid and cook over low heat for 15–18 minutes, until the rice is tender and most liquid is absorbed. Avoid peeking too often—steam cooks the rice evenly.
7. Add the creaminess: Remove the bay leaf. Stir in the heavy cream and Parmesan.The sauce should turn silky and slightly thick. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for 2–3 minutes.
8. Finish with peas and season: Stir in the frozen peas and cook 2 minutes. Taste and adjust salt and pepper.A squeeze of lemon can brighten it if you like.
9. Garnish and serve: Sprinkle with parsley. Serve warm, straight from the pot. The texture should be creamy and spoonable, not soupy.

How to Store

• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.Note that dairy can separate slightly; stir well when reheating.
• Reheat: Warm gently on the stove over low heat with a splash of broth or milk to loosen. Microwave in short bursts, stirring between intervals.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and satiety.
• Steady energy: Rice offers easily digestible carbohydrates that keep you satisfied.
• Nutrient boosts: Peas and carrots add fiber, vitamin A, vitamin C, and antioxidants.
• Customizable fats: Using half-and-half or reducing Parmesan trims saturated fat while keeping creaminess.
• Balanced meal: Protein, carbs, and some fat make this a well-rounded, comforting dish.

What Not to Do

• Don’t skip rinsing the rice: Excess starch can make the dish gluey instead of creamy.
• Don’t overcook the chicken: Browning is great, but long, high heat makes it tough. It finishes cooking with the rice.
• Don’t boil after adding cream: A hard boil can cause the sauce to split.Keep it at a gentle simmer.
• Don’t lift the lid too much: Interrupting steam can leave the rice undercooked and uneven.
• Don’t forget to season at the end: A final pinch of salt and a dash of pepper wake up the flavors.

Recipe Variations

• Lightened Up: Use half-and-half instead of heavy cream and reduce Parmesan to 1/4 cup. Add extra veggies like spinach or zucchini.
• Mushroom Lovers:</-strong> Double the mushrooms and add a splash of dry white wine after sautéing them. Let it cook off before adding broth.
• Lemon Herb: Stir in 1 tablespoon lemon zest and 2 tablespoons fresh dill or parsley at the end for a bright finish.
• Cheddar Comfort:</-strong> Swap Parmesan for sharp cheddar and add a pinch of mustard powder for a cozy, casserole-style vibe.
• Rotisserie Shortcut: Use shredded rotisserie chicken.Add it when you stir in the cream to avoid overcooking.
• Gluten-Free Friendly: This dish is naturally gluten-free if your broth and cheese are certified gluten-free.
• Brown Rice Option: Use 1 cup brown rice and increase broth to 3 cups. Simmer covered for 35–40 minutes, then proceed with cream and cheese.

FAQ

Can I use pre-cooked rice?

Yes. Reduce the broth to about 1 cup.

Simmer the sauce with the aromatics and chicken until the chicken is cooked, then fold in 2 to 3 cups of cooked rice with the cream and cheese. Warm through gently.

What kind of chicken works best?

Boneless thighs stay juicy and are very forgiving. Breasts work well too; just avoid overcooking during the browning step since they finish cooking with the rice.

How can I make it dairy-free?

Use full-fat coconut milk instead of cream and skip the Parmesan or use a dairy-free cheese.

Choose a neutral broth and adjust seasoning with extra lemon and herbs to balance richness.

Why is my rice mushy?

Too much liquid or excessive stirring can break down the grains. Measure broth carefully, keep the lid on, and avoid stirring until the end. Rinsing the rice before cooking helps a lot.

Can I make this in an Instant Pot?

Yes.

Sauté the chicken, onion, and garlic on Sauté mode. Add rice and broth, then pressure cook on High for 5 minutes with a 10-minute natural release. Stir in cream, cheese, and peas on Keep Warm.

What vegetables can I add?

Broccoli florets, spinach, bell peppers, or chopped asparagus work well.

Add tender greens at the end; sturdier veggies should cook with the onions and carrots.

How do I keep the sauce from separating?

Use gentle heat when adding cream, and don’t boil. Stir in the cheese off the heat or on low, and add a splash of broth if it seems too thick.

Can I use jasmine or basmati rice?

Yes. Jasmine works especially well.

Keep the liquid ratios similar and check a few minutes early, since some fragrant rices cook a bit faster.

Wrapping Up

Creamy chicken and rice is the kind of recipe you keep on repeat. It’s simple to make, adaptable to what you have on hand, and always satisfying. With a few smart steps—like toasting the rice and finishing with cream and cheese—you get a cozy, flavorful dish every time.

Keep this one in your back pocket for busy nights, lazy Sundays, or anytime you want comfort in a bowl.

Creamy Chicken and Rice - Cozy, Comforting, and Simple

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

• 1.5 pounds boneless, skinless chicken (breasts or thighs), cut into bite-size pieces
• 1 cup long-grain white rice (rinsed)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup sliced mushrooms (optional but adds depth)
• 1 large carrot, diced
• 1 cup frozen peas (no need to thaw)
• 2.5 cups low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon paprika
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

• Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the paprika. This helps it brown nicely and builds flavor from the start.
• Brown the chicken: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until lightly browned, about 3–4 minutes. It doesn’t need to be fully cooked yet. Transfer to a plate.
• Sauté the aromatics: Lower heat to medium. Add butter, onion, carrot, and mushrooms. Cook 4–5 minutes until softened. Stir in garlic and thyme for 30 seconds until fragrant.
• Toast the rice: Add the rinsed rice to the pan. Stir for 1 minute so the grains get coated in butter and aromatics. This toasting step keeps the rice fluffy.
• Simmer with broth: Pour in the chicken broth and add the bay leaf. Scrape up browned bits from the bottom of the pan. Return chicken and any juices to the pot. Bring to a gentle boil, then reduce to a low simmer.
• Cover and cook: Cover with a tight lid and cook over low heat for 15–18 minutes, until the rice is tender and most liquid is absorbed. Avoid peeking too often—steam cooks the rice evenly.
• Add the creaminess: Remove the bay leaf. Stir in the heavy cream and Parmesan. The sauce should turn silky and slightly thick. If it’s too thick, add a splash of broth; if too thin, simmer uncovered for 2–3 minutes.
• Finish with peas and season: Stir in the frozen peas and cook 2 minutes. Taste and adjust salt and pepper. A squeeze of lemon can brighten it if you like.
• Garnish and serve: Sprinkle with parsley. Serve warm, straight from the pot. The texture should be creamy and spoonable, not soupy.