Creamy Chicken With Rice Recipes


Americans love rice dishes, and creamy chicken with rice recipes is a great example. Creamy chicken with rice is easy to make, inexpensive, and very filling. Are you tired of the same old recipes? This creamy chicken with rice recipe makes use of basic ingredients, takes only 15 minutes to make and is delicious when served over rice.

Easy, creamy chicken and rice

  • Easy
  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings

This easy, creamy chicken and rice is perfect for dinner. Make double the batch and you can have it over two nights!– Super Food Ideas


  • 4 chicken breast schnitzels (uncrumbed)
  • 1/4 cup plain flour
  • 2 tbs extra virgin olive oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 2 cups Massel* Chicken Style Liquid Stock
  • 1 3/4 cups cooked white long-grain rice (see note)
  • 2 tbs lemon juice
  • 2/3 cup pure cream
  • 1 lemon, cut into thin slices
  • Chopped fresh flat-leaf parsley, to serve

*Massel is recommended by Australia’s Best Recipes


  1. Place chicken and flour in a large snaplock bag. Season with salt and pepper. Seal bag. Shake bag to coat chicken in flour.
  2. Heat half the oil in a large frying pan over medium-high heat. Cook chicken for 3 to 4 minutes each side or until well-browned. Transfer to a plate.
  3. Heat remaining oil in pan. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Stir in stock.
  4. Return chicken to pan. Bring to a simmer. Reduce heat to low. Simmer for 5 to 6 minutes, turning chicken halfway through cooking, until chicken is just cooked through. Add rice to pan. Cook for 2 to 3 minutes or until heated through.
  5. Transfer chicken to a plate. Add lemon juice and cream to pan. Season with salt and pepper. Return chicken to pan with lemon slices. Cook for 1 to 2 minutes or until sauce is heated through. Serve sprinkled with parsley.

View all notes


You could use a 250g packet 90-second white long-grain rice.


Creamy Chicken and Rice has the juiciest chicken nestled in delicious, creamy rice. This one-dish chicken recipe is perfect for busy weeknights.

When these ingredients come together, you get creamy chicken and rice loaded with baby bella mushrooms, pearl onions, peas, carrots, and a delicious blend of seasonings. It’s almost like a chicken pot pie in a skillet.

serving creamy chicken and rice from a skillet

Creamy Chicken and Rice


Comfort food at its finest. Creamy chicken and rice is truly a match made in culinary heaven. Make it in one pot and it’s every clean kitchen’s dream too!

If you are looking for an easy recipe that tastes like you’ve spent all day cooking it, start here. This one pot recipe is a culinary wonderland of flavors from the chicken to the vegetables and all the seasoning and textures.

Once you make this chicken and rice recipe, you will be amazed at just how simple it is, but how incredible the meal will be.

BONUS: yes, of course, your entire family will want you to make it again and again, and again! However, the real bonus to this recipe is that it reheats so well.


You might have seen Creamy Chicken and Rice made with cream of chicken soup or maybe even cream of mushroom soup. While those recipes are delicious, I find that they have a higher fat content and increased sodium.

In this recipe, I’m using half and half combined with parmesan cheese to achieve a rich and creamy flavor without canned soup.

Chicken: to get juicy and tender chicken, grab some boneless, skinless chicken thighs from your local grocery store.

Rice: for the rice in this recipe, I used jasmine rice. If you are unfamiliar with jasmine rice is a short-grain sticky rice that has a bit of a nutty flavor to it. It pairs perfectly with the other flavors in the dish.

However, if you are looking for a substitute, I recommend using white rice or basmati rice. If you’re looking for a more nutritious option, you can also use brown rice or wild rice.

Herbs & spices: you won’t need your whole spice rack for this one. We’re using paprika, garlic powder, kosher salt, black pepper, minced garlic cloves, bay leaves, Italian seasoning, and fresh chopped parsley to season this yummy rice dish.

From the garden: this one dish recipe is chuck full of not just grains and proteins, but also vegetables. For this, you will need baby bella mushrooms, pearl onions, peas, and carrots. It’s an easy way to get a hearty dose of veggies, even if you don’t love vegetables.

Dairy: to get that perfectly creamy rice, you will need half and half and parmesan cheese. Looking to substitute half and half? You can swap out this ingredient with 1/2 cup of whole milk and 1/2 cup of heavy cream or 1 cup of whole milk and 1 tablespoon of butter, or you can also use 2/3 cup of low-fat milk and 1/3 cup of heavy cream.

Chicken broth: boost those chicken flavors and aid in the cooking of the rice by using chicken broth! You can also use water but I love the way chicken broth adds so much flavor.

*For a detailed list of ingredients and measurements, please reference the recipe card down below.


1. Season the chicken. Generously salt the chicken thighs 30-60 minutes before cooking. This will tenderize the meat, making it even juicier. Allow them to come to room temperature by placing them on the counter for 10-15 minutes before cooking.

Combine paprika, garlic powder, salt, and pepper in a small bowl and season both sides of the chicken.

2. Cook the chicken. Heat a large cast-iron skillet on medium-high heat with 1 tbsp of olive oil. When oil is shimmering, place the seasoned chicken thighs in the pan and cook 4-5 minutes per side. Remove chicken from pan and set aside.

3. Cook the rice. Add the uncooked rice, chicken broth, garlic, cooking wine, bay leaves, Italian seasoning, mushrooms, and pearl onions to the pan. Reduce the heat to medium-low and simmer, covered, for 15-20 minutes or until rice is cooked and tender. Stir occasionally.

4. Simmer rice and chicken together. Stir In half and half, parmesan cheese, peas, carrots, and parsley. Season with salt and pepper to taste and add the cooked chicken thighs back into the pan. Simmer, uncovered, on low heat for 5-10 minutes, until thick and creamy.


Creamy chicken and rice is a one-dish recipe with endless variations! Once you make it, you will want to keep adding more or change things up to make it new and special every time.

Here are some fun ways to change up this dish:

  • Spice it up. Add a kick with red pepper flakes, chili peppers, or chipotle peppers.
  • Make it vegetarian. Swap the chicken for fresh and seasonal vegetables like zucchini, bell peppers, squash, or eggplant. Don’t forget to swap the chicken broth with vegetable broth.
  • Protein. Try this recipe with other proteins like shrimp, flank steak, sausage, bacon, or even cooked salmon or lobster to top off the dish at the end of cooking.  


Absolutely! Double and triple this recipe for a crowd, but don’t stress about the leftovers. This meal not only makes the perfect dinner but the perfect lunch and leftover dinner the next day.

Creamy chicken and rice can be stored in the fridge in an air-tight container for 3-4 days.

It’s important to remember when you store your leftover creamy chicken and rice it will thicken slightly in the refrigerator. However, this is easily fixed and restorable to its creamy, and dreamy, glory.

To reheat:

  • Add chicken and rice along with a splash of chicken broth or water to a skillet.
  • Heat over medium heat, covered, until warmed through, stirring occasionally. 
  • If the rice is still too thick after about 10 minutes, stir in additional chicken broth or water one tablespoon at a time.

You can also reheat in the microwave for 2-4 minutes.


Try cutting the chicken into bite-sized pieces before reheating for a shorter cook time.


It’s almost Friday and it’s this part of the week when my cravings for comfort food really start kicking in. It doesn’t help that it’s been dark and rainy non-stop for like, the last three weeks straight! So this week I whipped up this Creamy Chicken and Rice Skillet, which has to be one of the most comfort-food-y comfort foods of all time. Or maybe I should just call it “February food.” Creamy, cheesy, carby deliciousness in one easy skillet. Imagine chicken pot pie filling baked into rice and topped with cheese. If that doesn’t make you forget how dreary it is outside, I don’t know what will.


Close up of the cheesy chicken and rice skillet with a spoon scooping some of the rice.


I don’t suggest using brown rice for this recipe. Not only will it require a lot of other changes to the recipe (the amount of liquid used, the cook time, etc), but I just don’t think the flavor and texture of brown rice would be a good match for this particular recipe. This one is supposed to be creamy, soft, and indulgent. If you’re looking for a healthy chicken and rice recipe, I’d look for one that is designed to be healthy (and I’m sure there are some good ones out there!).


Yes, absolutely. You should be able to swap out chicken thighs for chicken breasts in this recipe without making any other adjustments. Use approximately 3/4 lb. chicken thighs.


Sure! I used frozen peas and carrots for this recipe because I intended this recipe to be more of a convenience comfort food, but you can certainly use fresh if you have them available. Fresh vegetables will likely need a little bit more time to cook, since frozen vegetables are blanched before freezing, so I would add your fresh vegetables at the same time that the broth is added, so they can simmer with the rice.


Yes, you do have some options here. If you want to make it just a little lighter, you can use half and half. If you’re looking for a non-dairy substitute, I would use coconut milk (the kind in the can, not the kind in a carton meant as a dairy milk substitute). Or, you can just leave the cream out and make it a non-creamy chicken and rice dish. The cheese on top will be plenty richness for some people!


After cooking your skillet full of comfort, divide the chicken and rice into single portions and refrigerate for 4-5 days. A quick reheat in the microwave and you’re back on the comfort food bandwagon. Unfortunately I haven’t tested freezing this one, but I suspect it would freeze well, since all of the ingredients used generally freeze well.

Front close up view of creamy chicken and rice skillet with a wooden spoon scooping some of the rice


This easy one pot Creamy Chicken and Rice Skillet makes a comforting weeknight dinner during those long, dark winter months! Makes great leftovers, too!

 PREP TIME: 5 mins

 COOK TIME: 45 mins

 TOTAL TIME: 50 mins

SERVINGS:  1.5 cups each


  • 1 yellow onion ($0.32)
  • 2 Tbsp butter ($0.26)
  • 1 boneless, skinless chicken breast (about 2/3 lb.) ($3.62)
  • 1 cup long grain white rice ($0.62)
  • 1/2 tsp dried thyme ($0.05)
  • 1/4 tsp dried sage ($0.03)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)
  • 3 cups chicken broth ($0.39)
  • 1/2 lb. frozen peas and carrots ($0.67)
  • 1/3 cup heavy cream ($0.26)
  • 4 oz. cheddar, shredded ($0.85)


  • Dice the onion and add it to an oven safe deep skillet (3 qt. capacity) along with the butter. Sauté over medium heat until the onions are soft and translucent.
  • While the onions are cooking, dice the chicken breast into small, 1/2-inch pieces. Add the chicken to the skillet and continue to sauté for about 3 minutes more, or just until the outside of the chicken pieces have turned opaque (the chicken will finish cooking through as it simmers with the rice).
  • Add the rice, thyme, sage, salt, some freshly cracked pepper (about ten cranks of a pepper mill), and the chicken broth to the skillet and stir to combine.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a boil. Once it reaches a full boil, turn the heat down to low and let the skillet simmer for 15 minutes, stirring occasionally, replacing the lid each time. Cooking the rice in an excess of broth and stirring occasionally as it cooks will produce a saucy rice mixture.
  • After 15 minutes, the rice should be tender and saucy (if not yet tender, let it continue to cook for 5 more minutes). Stir in the frozen vegetables (no need to thaw), replace the lid, and let it sit over medium-low heat for another 5 minutes to heat the vegetables through. Finally, add the heavy cream, stir to combine, taste, and add extra salt if needed (this will depend on the salt content of the broth you used).
  • Turn on the oven’s broiler, top the skillet with the shredded cheese, and place the skillet in the oven under the broiler for a few minutes to melt the cheese. Serve hot.

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