Description

This Creamy Chicken and Rice recipe offers a rich, comforting one-pan meal perfect for weeknight dinners. Tender chicken breast pieces are seasoned and sautéed with aromatic onions and garlic, then simmered with rice in flavorful chicken broth. Finished with heavy cream and Parmesan cheese, this dish delivers a luscious creamy texture and savory depth, garnished with fresh parsley for a bright touch.

Ingredients

Scale

Chicken and Seasoning

1 pound chicken breasts, cut into small bite-size cubes
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Sauté Base

2 tablespoons unsalted butter
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon Italian seasoning

Rice and Liquids

1 cup long-grain rice, such as Jasmine
2 cups low-sodium chicken broth
Salt and pepper to taste

Finishing Components

1 cup heavy cream
1 cup freshly grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Season the chicken: In a bowl, coat the chicken cubes evenly with sweet paprika, garlic powder, and onion powder. Set aside to allow flavors to meld.
Cook the onions and garlic: Heat butter in a large skillet over medium heat until melted. Add the chopped onions and cook until they become soft and translucent, about 5 minutes. Add the minced garlic and cook an additional 1-2 minutes until fragrant, stirring often to prevent burning.
Cook the chicken: Add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken pieces are no longer pink in the center and lightly browned on the outside, approximately 5-7 minutes.
Add rice and broth: Stir in the Italian seasoning, then add the rice and pour in the chicken broth. Season the mixture with salt and pepper to taste. Cover the skillet with a lid and let it simmer gently over low to medium heat for 15 minutes or until the rice is tender and has absorbed most of the liquid.
Finish the dish: Remove the lid and stir in the heavy cream and freshly grated Parmesan cheese. Continue cooking over low heat, stirring frequently, until the rice absorbs the cream and the mixture is creamy, about 3-5 minutes. Adjust seasoning with more salt and pepper if necessary.
Garnish and serve: Sprinkle fresh parsley over the top for a pop of color and flavor. Serve warm as a satisfying main dish.

Notes

You can substitute chicken breasts with chicken thighs for a juicier result.
Use low-sodium chicken broth to control salt levels, adding salt gradually.
For a lighter version, replace heavy cream with half-and-half or Greek yogurt (added off the heat to prevent curdling).
Make sure the skillet is covered during simmering to retain moisture and cook rice evenly.
If you prefer a thicker sauce, let the dish simmer a few extra minutes uncovered before serving.
Fresh parsley can be replaced with fresh basil or chives for a different herbaceous note.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American