Introduction
Let’s be real — there’s something magical about a dish that brings creamy, cozy comfort with almost zero stress. That’s where Creamy Chicken and Rice struts in. It’s the culinary equivalent of your favorite hoodie: warm, reliable, and full of feel-good vibes.
Tested multiple times for flavor and texture, this one-pot wonder is ready in under 45 minutes. Whether you’re feeding a hangry household or just need a low-effort, high-reward dinner (with lunch-ready leftovers!), this is your new go-to.
Love easy comfort food? Check out our [Cheesy One-Pot Broccoli Pasta] too!
Table of Contents
What Is Creamy Chicken and Rice?
Creamy Chicken and Rice is like if chicken soup and risotto teamed up for the ultimate comfort dish.
It’s a stovetop or casserole-style one-pot meal that’s rich, satisfying, and loaded with tender chicken, creamy rice, and savory spices — all without relying on canned soup.
Why You’ll Love This Recipe
- Creamy Without the Cans: No processed soup — just real, delicious ingredients.
- One Pot, One Clean-Up: Simple cooking, simple cleaning.
- Leftovers That Actually Slap: Heats up beautifully, tastes even better next day.
Bookmark this — it’s your new “What do I make tonight?” solution.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut bite-size
- 1 cup long-grain white rice (do not rinse for maximum creaminess)
- 2 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream
- ½ cup grated parmesan cheese
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt & pepper, to taste
How to Make It
- Sear the chicken: Heat oil in a large pot. Brown chicken 3–4 minutes per side. Remove and set aside.
- Sauté aromatics: Cook onion and garlic in the same pot until fragrant.
- Toast the rice: Stir in uncooked rice for 1 minute to soak up flavor.
- Simmer it up: Add broth + cream/milk. Return chicken. Bring to simmer.
- Cover and cook: Simmer on low for ~20 minutes, stirring occasionally.
- Finish strong: Stir in cheese, season to taste, let rest uncovered 5 mins.
What to Serve With It
- Roasted green beans or steamed broccoli
- A fresh salad with lemon vinaigrette
- Buttery garlic bread
- Sparkling water or iced tea
Pro Tips
- Use hot broth to keep the texture smooth
- Don’t over-stir the rice or it’ll turn mushy
- Add cheese at the end to keep the sauce silky
- Want veggies? Stir in peas, spinach, or mushrooms
Storage & Reheating
- Fridge: 4 days in airtight container
- Freezer: Up to 2 months
- Reheat: Gently warm with splash of milk or broth
FAQ – Creamy Chicken and Rice
What makes chicken and rice creamy?
Milk or cream + cheese like parmesan or cream cheese builds a rich texture. Roux can also help.
Can I use brown rice?
Yes, but add more broth and increase cook time — brown rice takes longer.
Can milk marinate chicken?
Yes — but here, milk is used during cooking to create creaminess, not to marinate.
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just skip the searing step and stir in shredded rotisserie chicken during the last 5–10 minutes of cooking so it stays tender.
Can I make this dairy-free?
Yes! Swap heavy cream with full-fat coconut milk or a dairy-free alternative (like oat or almond cream). Use a dairy-free cheese substitute or skip it altogether.
Can I add vegetables to this dish?
Definitely. Frozen peas, spinach, chopped mushrooms, or diced carrots work great. Add quick-cooking veggies during the last 10 minutes of simmering.
