Okay, picture this: a chilly evening, everyone’s huddled inside, and the aroma of pure comfort fills the air. That’s the magic of my creamy **chicken and rice**. It’s like a warm hug in a bowl, seriously! If you love a good casserole, but crave something even easier and faster to make, this is *it*. It’s way less fussy than lasagna, and just as satisfying. My grandma used to make a version of this, and I’ve tweaked it over the years to perfection. It’s the kind of recipe where even the pickiest eaters ask for seconds, trust me!
What is chicken and rice?
Simply put, **chicken and rice** is a one-pot (or casserole dish) wonder of tender chicken, fluffy rice, and a creamy, flavorful sauce. It’s essentially comfort food elevated to its finest form. Forget those dry, bland chicken and rice dishes you might have encountered before. This one’s bursting with flavor, and the texture is just divine. Think of it as the ultimate weeknight meal savior, quick to assemble and even quicker to disappear!
Why you’ll love this recipe?
Where do I even begin? What I love most about this **chicken and rice** is how unbelievably easy it is to throw together. Seriously, it’s a lifesaver on busy weeknights!
- Flavor Bomb:What is savory chicken, sweet onion, and a creamy, dreamy sauce? Is it okay to lick the
- Simple Simplicity: It requires minimal effort and only a handful of basic ingredients you probably already have on hand.
- Budget Friendly Chicken thighs are super affordable, and rice is a pantry staple. This feeds a crowd without breaking the bank.
- What is Versatility You can easily adapt it to your taste preferences by adding different veggies, herbs, or spices. I sometimes throw in some frozen peas or carrots for extra nutrients. It’s also amazing with a little bit of curry powder! Think of it as a blank canvas for your culinary creativity.
If you’re a fan of my Creamy Tomato Pasta Bake or my One-Pan Lemon Herb Roasted Chicken and Veggies, then you’re absolutely going to adore this **chicken and rice**. It’s comfort food at its finest, without any of the fuss!
How do you make chicken and rice?
Quick Overview
Making my creamy **chicken and rice** is a breeze. You’ll basically cook the chicken, sauté some veggies for flavor, stir in the rice and broth, and then let everything simmer until the rice is perfectly fluffy and the sauce is creamy. The best part? It’s mostly hands-off cooking, which means you can relax while dinner practically makes itself. Trust me, it’s much easier than it sounds!
Ingredients
For the Main Dish:
* 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. I always use chicken thighs because they stay so juicy and tender, but chicken breasts will work in a pinch. Just be careful not to overcook them!
* 1 tbsp olive oil, for sautéing. You can also use coconut oil or avocado oil if you prefer.
* 1 medium onion, chopped. Yellow or white onion works best.
* 2 cloves garlic, minced. Freshly minced is always best, but jarred minced garlic will do in a hurry.
* 1 cup long-grain white rice, uncooked. I’ve tried this with brown rice, and while it’s good, it requires more liquid and a longer cooking time.
* 4 cups chicken broth. Low-sodium is my preference so I can control the salt level.
What makes heavy cream so creamy? Can you substitute half and half for a slightly lighter version, but it won’t be quite as rich.
* 1/4 cup grated Parmesan cheese. Adds a lovely salty, savory flavor. If you’re a cheese lover, feel free to use more!
* 1 tsp dried thyme. Adds a warm, earthy flavor.
* 1/2 tsp salt. Always start with less and add more to taste.
* 1/4 tsp black pepper, or to taste.
* Optional: 1 cup frozen peas or mixed vegetables, for added nutrients and color.
What are the steps to
Step 1: Sauté the Chicken
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the pot and set aside.
Step 2: Sauté the Aromatics
Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Add Rice and Broth
Stir in the uncooked rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed.
Step 4: Stir in the Cream, Cheese, and Chicken
Stir in the heavy cream, Parmesan cheese, thyme, salt, and pepper. Add the cooked chicken back to the pot. If using, stir in the frozen peas or mixed vegetables.
Step 5: Simmer to Perfection
Cover and simmer for another 5-10 minutes, or until the rice is fully cooked, the sauce has thickened, and the vegetables are tender. Give it a good stir to make sure everything is evenly distributed.
Step 6: Serve and Enjoy!
Serve hot and garnish with Parmesan cheese or fresh herbs, if desired. What’s a good side salad with chicken and rice? What are some good steamed green beans?
What should I serve it with?
Is this creamy chicken and rice a complete meal on its own? What are some good ideas to get out there?
For a light lunch: Pair it with a simple green salad with a lemon vinaigrette. The acidity of the dressing will cut through the richness of the **chicken and rice** beautifully.
What is a good dinner?Serve it with roasted broccoli or steamed green beans. What are some good additions to a healthy meal?
For a Potluck:Is this always a hit at potlucks? If you have a slow cooker, bring it in and serve with some crusty bread for soaking up all the flavor. What is a good
My family loves it with a side of garlic bread! What is the best way to mop up a creamy sauce? What are some leftovers when I make this?
Top Tips for Perfecting Your Chicken and Rice
Here are a few tips I’ve learned over the years to ensure your **chicken and rice** turns out perfectly every time:
Chicken Thighs are Key: As I mentioned before, chicken thighs are the way to go for maximum flavor and juiciness. They’re also less likely to dry out than chicken breasts.
Don’t Skip the Sautéing: Sautéing the onion and garlic before adding the rice and broth is crucial for building flavor. It really makes a difference!
Rinse the Rice: Rinsing the rice before cooking helps remove excess starch, which will prevent it from becoming gummy.
Use the Right Ratio of Liquid to Rice: Too much liquid and your **chicken and rice** will be soupy. Too little, and the rice will be dry and undercooked. I’ve found that 4 cups of chicken broth per 1 cup of rice is the perfect ratio.
Simmer, Don’t Boil: Simmering the **chicken and rice** on low heat allows the rice to cook evenly and the flavors to meld together. Boiling it will result in unevenly cooked rice and a scorched bottom.
Don’t Overcook the Rice: Overcooked rice will be mushy and unpleasant. Start checking the rice after 15 minutes of simmering, and continue cooking until it’s tender but still slightly firm to the bite.
Taste and Adjust Seasoning: Always taste the **chicken and rice** before serving and adjust the seasoning as needed. It may need a little more salt, pepper, or thyme.
I once forgot to add the thyme, and it just wasn’t the same! That little bit of herb adds so much depth of flavor. Also, I’ve tried using different types of rice, and long-grain white rice is definitely the winner in terms of texture and ease of cooking.
Storing and Reheating Tips
Room Temperature: I don’t recommend leaving this **chicken and rice** out at room temperature for more than two hours, especially if it’s warm out. Bacteria can grow quickly at room temperature.
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to cool it down completely before refrigerating.
Freezer Instructions: For longer storage, you can freeze this **chicken and rice**. Let it cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Tips: To reheat, simply microwave it in 1-minute intervals, stirring in between, until heated through. You can also reheat it on the stovetop over low heat, adding a splash of chicken broth or water if needed to prevent it from drying out. I’ve found that reheating it in the oven can make it a bit dry, so I usually avoid that method.
One time, I froze a big batch of this and forgot about it for months. When I finally reheated it, it was still surprisingly good! Just make sure to use a good quality freezer bag or container to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for creamy **chicken and rice**! It’s quick, easy, and always a crowd-pleaser. The best part? It’s so adaptable, you can easily customize it to your own taste preferences. If you’re looking for more comforting one-pot meals, be sure to check out my other recipes like Creamy Tomato Soup and Grilled Cheese and One-Pan Roasted Sausage and Veggies.
I can’t wait to hear how yours turns out! Please leave a comment below and let me know if you tried it and how you liked it. And if you have any variations or tips of your own, I’d love to hear them too! Happy cooking!
Chicken and Rice
Ingredients
Main Ingredients
- 1.5 lbs Chicken breasts
- 1 cup Uncooked long-grain rice
- 2 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preparation Steps
- Cook the rice according to package directions.
- Season chicken breasts with salt and pepper.
- In a large skillet, brown the chicken breasts over medium-high heat.
- Add chicken broth to the skillet and bring to a simmer.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve chicken over rice.
