Recipe
Trust me when I say this chicken and rice recipe will become your go-to comfort food—it’s foolproof, flavorful, and downright satisfying. What sets it apart? Simplicity meets big flavor with juicy, tender chicken nestled into perfectly seasoned rice that’s aromatic and fluffy.
I’ve made this countless times, whether for a busy weeknight or a cozy Sunday dinner, and it never fails to hit the spot. The secret? A sprinkle of garlic, a hint of warmth from paprika, and just enough broth to infuse every grain with savory goodness.
Imagine this: golden bites of chicken mingling with fragrant rice, each forkful a cozy hug of flavor. Whether you’re a seasoned cook or just starting out, this dish is totally doable and absolutely delicious. Let’s dig in—your kitchen is about to smell amazing!
Ingredients
For a flavorful and comforting chicken and rice dish, the right ingredients make all the difference. Fresh, high-quality components guarantee a rich, aromatic outcome, while a few clever substitutions can keep it accessible. Here’s what you’ll need:
- Chicken thighs: Bone-in, skin-on thighs are ideal—they stay juicy and add depth to the dish. Sub with chicken breasts if preferred, but monitor the cooking time to avoid dryness.
- Long-grain white rice: Its fluffy texture absorbs flavors beautifully. Jasmine or basmati rice can work too.
- Chicken broth: Essential for building a savory base. Use homemade or low-sodium store-bought for better control over seasoning.
- Onion and garlic: These aromatics are non-negotiable—they form the backbone of flavor. Fresh is best!
- Olive oil or butter: Adds richness and helps sauté the aromatics.
- Seasonings: Salt, pepper, paprika, and bay leaves provide warmth and depth. Add a pinch of saffron or turmeric for an extra pop of color and flavor.
- Fresh herbs: Parsley or cilantro for garnish brightens the dish. Optional but highly recommended.
How to Make the Best Creamy Chicken With Rice
- Prep Your Ingredients: Start by chopping your chicken into bite-sized pieces and dice the onion and garlic. Having everything ready before cooking guarantees a smooth process. Prepping ahead saves time and keeps you organized.
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Sear until golden brown on all sides—this step locks in flavor and creates a crispy exterior. Don’t overcrowd the pan; cook in batches if needed.
- Sauté the Aromatics: Lower the heat to medium and add diced onions and minced garlic to the skillet. Sauté until softened and fragrant, about 2-3 minutes. This builds a flavor base for the dish. Be careful not to burn the garlic; it can turn bitter quickly.
- Add Rice and Broth: Stir in uncooked rice, making sure it’s coated with the oil and aromatics. Pour in chicken broth or water, and scrape up any browned bits from the pan bottom—these bits add depth of flavor. Use broth for richer taste.
- Simmer Until Tender: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too often; it lets steam escape and can extend cooking time.
- Create the Creamy Sauce: In a separate bowl, mix cream, Parmesan cheese, and a pinch of salt. Pour this mixture into the skillet once the rice is cooked. Stir gently to combine and let it simmer for 2-3 minutes until thickened. For extra creaminess, you can add a splash of milk.
- Finish with Herbs: Remove the skillet from heat and sprinkle fresh parsley or thyme over the dish. This adds freshness and a pop of color. Fresh herbs make a big difference, but dried herbs work in a pinch—just use less.
- Serve Warm: Plate your creamy chicken and rice immediately. Garnish with extra Parmesan if desired. For a complete meal, pair with a simple salad or steamed vegetables. Enjoy the comforting, creamy goodness right away!
Nutrition
This chicken and rice recipe is a balanced meal with essential nutrients. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 30 g |
| Carbohydrates | 45 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Chef Tips
Mastering this chicken and rice dish isn’t just about following the recipe; it’s also about perfecting the techniques. Use bone-in chicken for richer flavor and cook it skin-side down first for crispiness.
Toast your rice in the pan before adding liquid to deepen its taste.
Don’t rush the simmering process—low and slow guarantees tender chicken and perfectly cooked rice. Adjust seasoning as you go for balance.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice?
Yes, I can use brown rice instead of white rice. I’ll just need to adjust the cooking time since brown rice takes longer to cook. I’ll also add a bit more liquid to keep it moist.
Is This Dish Safe for Freezing and Reheating?
Yes, this dish is safe for freezing and reheating. I’d recommend storing it in airtight containers or freezer bags. When reheating, I’d thaw it overnight and heat it thoroughly to guarantee it’s piping hot and safe to eat.
Can I Substitute Chicken Thighs for Chicken Breasts?
Yes, I can substitute chicken thighs for chicken breasts. Thighs add more richness and stay juicier when cooked, so I’d recommend them. Just adjust cooking time if needed since they’re often thicker than breasts.
What Can I Use Instead of Heavy Cream?
I’d use whole milk mixed with melted butter—it’s a lighter swap. Coconut milk works if you don’t mind the flavor, or Greek yogurt thinned with milk. Evaporated milk’s another good option if you’ve got it.
How Long Does It Take to Cook in a Slow Cooker?
I usually cook chicken and rice in a slow cooker for about 4 to 6 hours on high or 6 to 8 hours on low. I make sure the chicken’s fully cooked and tender before serving. It’s hands-off and easy.
