Creamy Chicken in Rice
Experience the ultimate comfort food with this one-skillet Creamy Chicken in Rice recipe—an irresistible blend of tender chicken breasts and perfectly cooked long-grain white rice, all enveloped in a luscious Parmesan cream sauce. Infused with the rich flavors of sautéed onions, garlic, and a touch of paprika, this dish is both hearty and satisfying, perfect for weeknight meals or cozy family dinners. The recipe balances simplicity and indulgence with minimal prep time and a flavorful one-pot cooking technique that keeps cleanup a breeze. Garnish with fresh parsley for a vibrant finishing touch, and serve this creamy delight straight from the skillet for a meal that’s sure to impress. Keywords: creamy chicken and rice, one-skillet chicken recipe, Parmesan cream sauce, easy weeknight dinner, comfort food recipe.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup long-grain white rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 teaspoon paprika
Instructions
Season both sides of the chicken breasts with salt, pepper, and paprika.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter along with the chopped onion. Sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the skillet and stir for 1-2 minutes, toasting the grains lightly.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low.
Cook for 20 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken breasts from the skillet and set them aside on a plate.
Stir the heavy cream and grated Parmesan cheese into the rice, mixing until the rice is creamy and the cheese is melted.
Return the chicken to the skillet, spoon the creamy rice mixture over the chicken, and warm through for 2-3 minutes.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 954 mg | 20% | |
*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.
