Here’s a comforting, all-in-one recipe for Creamy Chicken and Rice — tender chicken, flavorful rice, and a rich, creamy sauce. It’s an easy weeknight dinner that tastes like it took much longer to make.
🍲 Creamy Chicken and Rice
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 cup long grain white rice (uncooked)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2½ cups chicken broth (or more as needed)
- 1 cup milk or half-and-half
- ½ cup sour cream or cream cheese (for richness)
- 1½ cups shredded cheddar or Monterey Jack cheese
- 1 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ tsp dried thyme or parsley
- Optional: 1 cup frozen peas or broccoli
Instructions:
1. Cook the Chicken:
- In a large skillet or pot, heat oil or butter over medium heat.
- Add chicken, season with salt, pepper, and paprika, and cook until lightly browned (it doesn’t need to be fully cooked through).
- Remove chicken and set aside.
2. Sauté Aromatics:
- In the same pan, add onions and cook until soft (about 3–4 minutes).
- Add garlic and stir for 30 seconds.
3. Add Rice and Liquid:
- Stir in the rice and toast for 1 minute.
- Pour in chicken broth and bring to a gentle boil.
- Reduce heat, cover, and simmer for 15 minutes.
4. Finish Cooking:
- Add back the chicken, milk, and optional vegetables.
- Cover and simmer for another 10–15 minutes, until rice is tender and chicken is cooked through. Stir occasionally and add a splash more broth if needed.
5. Make it Creamy:
- Stir in sour cream (or cream cheese) and shredded cheese until melted and creamy.
- Taste and adjust seasoning as needed.
📝 Serving Tips:
- Garnish with chopped parsley or extra cheese.
- Great with a side of green salad or crusty bread.
Want a slow cooker, instant pot, or dairy-free version? I’ve got you covered!