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Creamy Chicken and Rice with Parmesan

Creamy Chicken and Rice

Lily Hanna
Creamy Chicken and Rice is the ultimate comfort food — a one-pot dinner that’s cozy, rich, and made with simple ingredients. No canned soup required!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 465 kcal

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 cup long-grain white rice do not rinse
  • 2 cups low-sodium chicken broth warm or hot
  • 1 cup whole milk or heavy cream
  • ½ cup grated parmesan cheese
  • Salt & black pepper to taste

Instructions
 

  • Sear Chicken: In a large pot or deep skillet, heat olive oil over medium-high heat. Add chicken and sear for 3–4 minutes per side until browned. Remove and set aside.
  • Sauté Aromatics: In the same pot, sauté diced onion and minced garlic until softened and fragrant, about 2–3 minutes.
  • Toast Rice: Stir in the uncooked rice and cook for 1 minute to coat and toast lightly.
  • Simmer: Pour in warm chicken broth and milk (or cream). Return the chicken to the pot. Bring to a gentle simmer.
  • Cover & Cook: Reduce heat to low. Cover and cook for 18–20 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
  • Finish: Stir in parmesan cheese. Taste and season with salt and pepper. Let rest uncovered for 5 minutes before serving.

Notes

Nutrition Information (Per Serving):

  • Protein: 32g
  • Carbohydrates: 32g
    • Dietary Fiber: 1g
    • Sugars: 3g
  • Fat: 24g
    • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 580mg
  • Calcium: 180mg
  • Iron: 1.8mg
Keyword creamy chicken and rice, one pot chicken rice, no soup chicken rice, chicken rice without cream of soup