Creamy Chicken and Rice
Savor the ultimate comfort food with this Creamy Chicken and Rice recipe—a hearty, one-skillet wonder brimming with rich flavors and velvety textures. Tender, golden-brown chicken breasts are nestled atop perfectly cooked long-grain white rice, simmered in a flavorful mix of chicken broth, garlic, and aromatic thyme. A luscious blend of heavy cream and Parmesan cheese takes this dish to the next level, creating a creamy sauce that wraps every grain of rice in indulgence. Finished with a sprinkle of fresh parsley for brightness, this dish is as visually appealing as it is delicious. Ready in under an hour, this easy, family-approved recipe is perfect for busy weeknights or cozy dinners when you crave something warm and satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 pieces garlic cloves, minced
- 1 cup long-grain white rice
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the skillet. Once melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the rice, ensuring it is well-coated with the butter and onion mixture. Toast the rice for about 1 minute.
Pour in the chicken broth and stir in the dried thyme, then bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 10 minutes.
Slice the chicken breasts into thin pieces and place them back into the skillet, layering them on top of the rice.
Cover again and continue cooking for 15 minutes, or until the rice is tender and the chicken is fully cooked through.
Remove the lid and stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and smooth.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Garnish with fresh parsley and serve hot. Enjoy your creamy chicken and rice!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 628 mg | 48% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1821 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
