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Creamy Chicken and Rice Recipe

American · Main course · 40 min total

A comforting one-pot meal featuring tender chicken and rice in a rich, creamy sauce. Perfect for busy weeknights.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen peas (optional)

Instructions

1. Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add onion and garlic; cook until softened, about 2 minutes. Stir in rice and cook for 1 minute.
3. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in heavy cream, Parmesan cheese, thyme, and cooked chicken. If using, add frozen peas. Cover and cook for an additional 5 minutes, until rice is tender and liquid is absorbed.
5. Remove from heat, let stand for 2 minutes, then fluff with a fork. Serve hot.

Tips

• For extra creaminess, use arborio rice and stir frequently.
• Substitute chicken with turkey or tofu if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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