Can I make Creamy Chicken and Rice ahead of time?

Yes, you can prep this entire skillet dish up to 3 days in advance. Store it in an airtight container in the fridge. Reheat gently on the stovetop over low heat with a splash of broth to restore creaminess.

Why did my rice turn out crunchy?

Crunchy rice usually means steam escaped during cooking or liquid boiled off too fast. Ensure your pan lid seals tightly and keep the stove burner set to low heat for the full 15 minutes.

Can I freeze leftovers of this dish?

You can freeze leftovers in sealed freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating. Add 2 tablespoons of heavy cream while warming to bring back the smooth sauce.

What is the best rice to use for Creamy Chicken and Rice?

Long grain white rice works best because it holds its shape while absorbing flavors. Medium grain or jasmine rice can be used but keep an eye on cook times to avoid mushy results.

How do I keep the heavy cream from curdling?

Pour in heavy cream near the very end of cooking over medium-low heat. Avoid boiling heavy cream vigorously alongside acidic ingredients to maintain a perfectly smooth texture.

Easy Creamy Chicken and Rice Recipe

Name: Creamy Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Comfort
Ingredients: 1 pound boneless chicken breast; 1 tablespoon extra virgin olive oil; 1 medium yellow onion; 3 cloves garlic clove; 1 cup long grain white rice; 2 cups low-sodium chicken broth; 0.5 cup heavy cream; 0.5 cup frozen sweet peas; 1 teaspoon fresh thyme leaf; 0.75 teaspoon kosher salt; 0.25 teaspoon black pepper; 0.5 teaspoon garlic powder

Description

This Creamy Chicken and Rice recipe is an easy and quick dinner that brings simple comfort to your weeknight routine. It is the best healthy dinner solution when you want rich flavor without spending hours over the stove. Perfect for a busy weeknight dinner or meal prep for the week ahead. The secret is searing the meat first to create a rich pan base that coats every tender grain.

Ingredients

Scale

1 pound boneless chicken breast
1 tablespoon extra virgin olive oil
1 medium yellow onion
3 cloves garlic clove
1 cup long grain white rice
2 cups low-sodium chicken broth
0.5 cup heavy cream
0.5 cup frozen sweet peas
1 teaspoon fresh thyme leaf
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder

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Instructions

Heat 1 tablespoon of extra virgin olive oil in a 10-inch cast iron skillet over medium-high heat (about 7 on a 10-dial) until shimmering but not smoking. Season 1 pound of sliced boneless chicken breast with salt, black pepper, and garlic powder. Add the chicken to the hot skillet in a single layer without overcrowding. Sear the chicken for exactly 3 minutes per side until a deep golden crust forms on the edges and the center is mostly opaque. (I tried skipping the sear on my first test batch and the meat ended up boiled and bland instead of savory). The browning builds the base fond for the pan sauce. Transfer the seared chicken to a clean plate and set aside. Leaving the browned bits in the skillet gives the sauce its signature rich color and flavor. Miss this step and the final dish lacks depth.
Turn the burner down to medium heat (around 5 on a 10-dial). Throw 1 finely chopped yellow onion right into the remaining pan drippings. Sauté for 4 to 5 minutes using a wooden spoon to scrape up the browned bits from the bottom of the pan. Add 3 minced garlic cloves and 1 teaspoon of fresh thyme leaves during minute 4. You’ll smell the sharp garlic mellow out into a sweet aroma within 60 seconds as the onion turns soft and translucent. Keep the garlic moving constantly so it doesn’t burn in the hot fat. Scrape the pan clean to release all the caramelized flavor into the aromatics before adding the grains.
Add 1 cup of uncooked long grain white rice to the skillet with the softened aromatics. Stir continuously for 2 minutes over medium heat until the tips of the rice grains look translucent and smell lightly nutty. Pour in 2 cups of low-sodium chicken broth and stir thoroughly to combine. Bring the liquid to a rolling boil at high heat, then cover the skillet with a tight lid and drop the heat to low (setting 2 on your burner). Simmer undisturbed for 15 minutes until the rice absorbs the broth and turns tender. Don’t lift the lid during this phase or the trapped steam escapes and leaves the rice chalky.
Remove the lid carefully after 15 minutes of simmering. Pour in 1/2 cup of heavy cream, 1/2 cup of frozen sweet peas, and return the seared boneless chicken breast slices with their resting juices into the skillet. Gently fold the ingredients together using a rubber spatula until the heavy cream creates a glossy sauce around the rice. Cook uncovered over medium-low heat for 3 to 4 minutes until the peas turn bright green and the sauce thickens slightly. (I tried using skim milk during testing once and the sauce separated instantly, stick with heavy cream for that velvety texture). Remove from heat as soon as the sauce coats the back of a spoon. Overcooking at this stage dries out the chicken breasts.

Notes

Pro Tips:

Rinse long grain white rice under cold tap water for 30 seconds to remove excess surface starch before cooking.
Sear chicken at medium-high heat around 375°F for 3 minutes per side to lock in juices and build pan fond.
Keep the skillet lid closed tightly during the 15-minute simmer so steam cooks the rice grains evenly.
Use heavy cream with at least 36% milkfat so your sauce coats the back of a spoon without separating.
Add frozen sweet peas during the last 4 minutes of cooking to maintain their bright green color and sweet pop.
Rest the skillet off the heat for 5 minutes before serving to let the creamy sauce thicken naturally.

Storage: Store leftover Creamy Chicken and Rice in an airtight glass container in the refrigerator for up to 4 days. You can also freeze portions in freezer-safe bags for up to 2 months. Make sure the food cools to room temperature before sealing. To reheat, place a portion in a small skillet over low heat with 2 tablespoons of chicken broth or heavy cream. Stir gently for 4 to 5 minutes until hot. Discard leftovers if you notice sour odors or texture separation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: American Comfort

Nutrition

Serving Size: 421g
Calories: 385
Sugar: 5g
Sodium: 1049mg
Fat: 23g
Carbohydrates: 45g
Fiber: 11g
Cholesterol: 133mg