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Creamy Chicken and Rice - Cozy, Comforting, and Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.