Creamy, comforting, and impossibly simple, this creamy chicken and rice recipe delivers a weeknight dinner that feels special without a fuss. Golden pan-seared chicken rests on a bed of tender, buttery rice finished with heavy cream for a silky sauce — the kind of dish kids and adults both ask for seconds of. If you enjoy slow-cooker comfort meals, you might also like this Crock-Pot Creamy Cajun Chicken Pasta recipe for another hands-off, creamy chicken option.
Why you’ll love this dish
This recipe hits several high notes: it’s one-pan-ish (you only need one skillet), quick to make, and uses pantry-friendly ingredients. The rice cooks in the pan juices so it soaks up flavor from the chicken and aromatics. The heavy cream gives a restaurant-style richness with minimal effort.
"Perfect weeknight comfort — creamy sauce, tender chicken, and rice that isn’t mushy." — home cook review
Great for weeknights, family dinners, or when you want something cozy without a lot of dishes. It’s budget-friendly and easily scaled up for guests.
Step-by-step overview
You sear the seasoned chicken first to build flavor and color. Remove it, sauté aromatics in the same skillet, toast the rice briefly, then simmer the rice in hot chicken broth until tender. Finish by stirring in heavy cream and returning the chicken to warm through. Total active time is about 35–40 minutes, with most of that hands-off while the rice cooks.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1 1/4 lb total)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (or butter for richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup hot chicken broth
- 1 cup heavy cream
Ingredient notes and substitutions:
- Use butter instead of olive oil for a richer, slightly nutty finish.
- Swap long-grain white rice for jasmine for a more floral aroma; increase cooking time if using brown rice (see Variations).
- For a lighter dish, replace heavy cream with half-and-half, though the sauce will be thinner.
- If you prefer more herb flavor, add 1 tsp dried thyme or 1/2 tsp dried rosemary when you add the rice.
Step-by-step instructions
- Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the hot skillet and cook until golden and cooked through, about 6–7 minutes per side. Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate to rest.
- In the same skillet, add the chopped onion. Sauté until softened, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- Stir in the rice and cook 1–2 minutes, stirring so each grain is coated in the pan juices. This toasting step boosts flavor and helps the rice stay separate.
- Pour in the hot chicken broth, bring to a boil, then reduce heat to low. Cover the skillet and simmer about 15–18 minutes, until the rice is tender and the liquid is absorbed. Resist lifting the lid too often.
- When the rice is tender, stir in the heavy cream. Return the cooked chicken to the skillet, nestling it into the rice, and let simmer gently 2–3 minutes to heat through and meld flavors. Adjust salt and pepper to taste.
- Serve warm, either sliced or whole, spooning extra sauce over the chicken and rice.
Best ways to enjoy it
Plate the creamy rice on a shallow bowl and lay sliced chicken across the top for an elegant look. Sprinkle with chopped fresh parsley or chives for color and brightness. Serve alongside a crisp green salad or roasted vegetables to cut the richness. For a fuller meal, simply add a side of steamed green beans, sautéed spinach, or roasted broccoli.
Storage and reheating tips
- Refrigeration: Cool the dish to room temperature within two hours, then store in an airtight container for up to 3–4 days.
- Freezing: Creamy rice textures change when frozen; if you must freeze, transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, stirring occasionally. Microwave in short intervals, stirring between, and add a tablespoon of liquid if the sauce tightens.
- Food safety: Always reheat until steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Pat the chicken dry before seasoning. Dry skin browns faster and gives better flavor.
- Use hot chicken broth when you add it to the rice; it keeps the cooking temperature steady so the rice cooks evenly.
- If the rice is slightly underdone when the liquid is absorbed, add 2–3 tablespoons more hot broth, cover, and let sit off the heat for 5–7 minutes.
- For hands-off creamy chicken meals in a slow cooker, try this Easy Crockpot Cheesy Chicken Broccoli Rice as a convenient alternative.
- Let the chicken rest 5 minutes after cooking; this keeps juices locked in and prevents the meat from drying when you reheat briefly with the rice.
Creative twists
- Mushroom and herb: Sauté 1 cup sliced mushrooms with the onion and finish with fresh thyme.
- Lemon-garlic: Add 1 tsp lemon zest and 2 tbsp lemon juice after adding cream for a brighter sauce.
- Cheesy: Stir in 1/2 cup grated Parmesan or shredded Gruyère with the cream for an extra layer of richness.
- Low-carb swap: Replace rice with cauliflower rice; cook aromatics, add cauliflower rice and 1/4 cup broth, then finish with cream and sliced chicken.
- Brown rice / whole-grain: Use 1 cup brown rice but increase broth to 1 3/4 cups and cook covered 35–40 minutes until tender.
Common questions
Q: Can I use bone-in chicken or thighs instead of breasts?
A: Yes. Bone-in chicken or thighs will need longer cooking when searing and may release more flavor into the pan. For thighs, reduce sear time if they’re small but check doneness to 165°F (74°C). If using bone-in, you can finish cooking chicken in the oven at 375°F (190°C) for 10–15 minutes after searing if needed.
Q: Can I make this dairy-free?
A: Substitute the heavy cream with full-fat coconut milk or a thick dairy-free cream alternative. Flavor will change slightly (coconut notes), so consider adding a squeeze of lemon to brighten the sauce.
Q: How long does this take from start to plate?
A: Active prep and searing take about 15 minutes. Rice cooking and finishing take another 20–25 minutes, so plan for roughly 35–45 minutes total.
Q: My rice is gummy; how can I prevent that?
A: Use long-grain rice and toast it briefly in the pan before adding broth. Also, keep the lid on while simmering and avoid stirring frequently, which releases starch and makes rice sticky.
Q: Is it okay to use low-sodium broth?
A: Yes — low-sodium broth gives you better control over final seasoning. Taste and add salt at the end, since the cream can mute some seasoning.
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Creamy Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A creamy, comforting one-pan chicken and rice dish that’s quick to make and packed with flavor, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1 1/4 lb total)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (or butter for richer flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup hot chicken broth
- 1 cup heavy cream
Instructions
- Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat.
- Add the chicken to the hot skillet and cook until golden and cooked through, about 6–7 minutes per side. Transfer to a plate to rest.
- In the same skillet, add the chopped onion. Sauté until softened, about 3–4 minutes. Add the minced garlic and cook until fragrant.
- Stir in the rice and cook 1–2 minutes, ensuring each grain is coated in the pan juices.
- Pour in the hot chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15–18 minutes until the rice is tender and the liquid is absorbed.
- When the rice is tender, stir in the heavy cream. Return the cooked chicken to the skillet and let simmer gently for 2–3 minutes to heat through.
- Serve warm, spooning extra sauce over the chicken and rice.
Notes
For a lighter dish, replace heavy cream with half-and-half or use coconut milk for a dairy-free option. Pat the chicken dry before cooking for better browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American