Creamy, comforting, and ready on a weeknight—this Creamy Chicken and Rice recipe brings tender pan-seared chicken together with a silky sauce and a pile of fluffy rice. It’s the kind of dinner that hits the spot after a long day, scales well for leftovers, and is forgiving if you tweak ingredients on the fly. If you appreciate simple comfort classics like Grandma’s Chicken Soup, this dish will join that rotation.
Why you’ll love this dish
This recipe is a weeknight winner: low-fuss, budget-friendly, and familiar enough for picky eaters. The sauce is rich without being fussy—heavy cream and reduced chicken broth make it cling to the chicken and the rice for maximum flavor in every bite. It’s also easy to scale up for company or to stretch into lunches for the week.
“Creamy, cozy, and exactly what I wanted after a busy day—simple ingredients, big flavor.” — a home cook who made this on a rainy Tuesday
Reasons to make it:
- Fast: about 30–40 minutes from start to finish if rice is on while chicken simmers.
- Economical: two chicken breasts and pantry staples create a filling meal.
- Kid-approved: mild, creamy sauce and soft rice win over picky eaters.
- Flexible: simple swaps can make it lighter, vegetarian, or lower-carb.
How this recipe comes together
You’ll sauté aromatics, brown the chicken for flavor, simmer it gently in broth until cooked through, then remove the chicken and finish the pan sauce with cream. Rice is cooked separately per package directions and serves as the neutral base for the saucy chicken. The technique is straightforward: build flavor in layers (brown, deglaze, simmer, finish), and let the cream thicken slightly off direct heat.
What you’ll need
- 2 chicken breasts (about 1 to 1¼ lb total). Note: boneless, skinless works best for quick cooking. You can butterfly or pound them to even thickness for uniform doneness.
- 1 cup rice (long-grain white rice is the easiest; see variations for other grains)
- 1 cup chicken broth (low-sodium recommended; you can use vegetable broth if preferred)
- 1 cup heavy cream (or swap half-and-half for a lighter finish)
- 1 tablespoon olive oil
- 1 onion, chopped (yellow or white)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Ingredient notes and substitutions:
- Heavy cream can be swapped for a mixture of ¾ cup Greek yogurt and ¼ cup milk (temper yogurt so it doesn’t curdle).
- If you want a richer, herb-forward sauce, stir in a teaspoon of Dijon mustard or a pinch of thyme when adding cream.
- For a different creamy base or inspiration, check out this creamy gnocchi with spinach and feta to see how dairy and greens pair in similar sauces.
Step-by-step instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes. Stir occasionally to prevent garlic from burning.
- Season the chicken breasts on both sides with salt and pepper. Push the onion and garlic to the pan edges and add the chicken. Cook until nicely browned on the first side, about 4–5 minutes. Flip and brown the second side for another 4 minutes. Browning adds savory depth.
- Pour in 1 cup of chicken broth and bring the pan to a gentle simmer. Scrape any browned bits from the bottom of the pan—those are flavor.
- Cover the skillet and reduce heat to low. Simmer until the chicken is cooked through (internal temperature 165°F / 74°C), about 15–20 minutes depending on thickness.
- Remove the chicken to a plate and tent loosely with foil to rest. Increase the heat to medium-low, then stir in 1 cup of heavy cream. Simmer the sauce until it thickens slightly, 3–5 minutes. Taste and adjust salt and pepper. If you prefer a thicker sauce, whisk in a small slurry of 1 tsp cornstarch + 1 tbsp water.
- Cook rice according to package instructions while the chicken simmers. Fluff with a fork when done.
- Slice or serve the whole chicken breasts over rice. Spoon the creamy sauce over the top and garnish with chopped parsley.
Best ways to enjoy it
Serve the chicken placed directly on a bed of rice so the sauce can soak into each bite. Pair it with bright, acidic sides to balance the richness:
- A simple green salad with lemon vinaigrette.
- Roasted broccoli or green beans with a squeeze of lemon.
- Steamed peas mixed into the rice for a pop of color and sweetness.
For a more elegant plate, slice the chicken thinly on the diagonal and fan it over the rice. Drizzle extra sauce and sprinkle chopped parsley and a little lemon zest for brightness.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep sauce and rice together—rice stored properly in the fridge is safe for this window.
- Freezing: Freeze portions in airtight, freezer-safe containers for up to 2 months. Note: dairy sauces can change texture after freezing; a quick whisk while reheating usually restores creaminess.
- Reheating: Reheat gently on the stovetop over low heat, stirring and adding a splash of broth or milk if the sauce looks separated. In the microwave, cover and heat in 30–45 second increments, stirring between intervals until piping hot. Always reheat to at least 165°F (74°C).
- Food safety: Cool leftovers quickly and refrigerate within two hours. Reheat only once for safety and quality.
Pro chef tips
- Even thickness: Pound or butterfly chicken breasts so they cook evenly. This cuts total cooking time and prevents drying.
- Browning matters: Don’t rush the browning step—those caramelized bits create the backbone of the sauce.
- Deglaze properly: When you pour in the broth, scrape the pan well to release fond (browned bits); that’s concentrated flavor.
- Control creaminess: To avoid a heavy sauce, simmer cream gently and don’t boil hard; reduce to concentrate flavor instead.
- Make ahead shortcut: Poach or roast extra chicken earlier in the week. Reheat in the sauce to save time on a busy night.
- Rice tip: If you have leftover rice, warm it with a splash of water in a covered pan or microwave to restore fluffiness.
Creative twists
- Mushroom & herb: Add sliced mushrooms when sautéing onions and finish with a splash of white wine for an earthy note.
- Lighter version: Substitute half-and-half for heavy cream and use chicken thighs for more forgiving texture.
- Low-carb: Serve the creamy chicken over cauliflower rice or mashed cauliflower.
- Vegetarian swap: Replace chicken with thick slices of roasted cauliflower or pan-seared tofu and use vegetable broth.
- Whole-grain option: Cook with brown rice or farro; increase simmer time or cook grains separately as needed.
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes. Browning and simmering the chicken takes roughly 25 minutes; rice cooks in parallel if you start it when the chicken simmers.
Q: Can I use frozen chicken breasts?
A: Yes, but thaw first for even cooking. If you must cook from frozen, increase simmer time and check the internal temperature (165°F / 74°C). Browning will be less effective on frozen meat.
Q: Can I cook the rice in the same pan as the sauce?
A: It’s possible but tricky—timing and liquid ratios differ. For consistent results, cook rice separately. If you want a one-pot approach, use a pan that’s large enough and add rice with extra liquid, then simmer until rice is tender.
Q: Is it safe to reheat rice and cream-based sauce?
A: Yes, stored properly in the fridge for up to 3–4 days. Reheat until steaming hot (165°F / 74°C). Add a splash of broth or milk if the sauce separates.
Q: Can I make this ahead for meal prep?
A: Make the components ahead—cook rice and chicken, store separately, and assemble with warmed sauce when ready. This keeps rice from becoming overly soggy in storage.
If you want more comforting dinner ideas with creamy sauces, try browsing related recipes on the site for inspiration.
Creamy Chicken and Rice
Ingredients
Main ingredients
- 2 pieces chicken breasts (about 1 to 1¼ lb total) Boneless, skinless works best for quick cooking.
- 1 cup long-grain white rice Simple to prepare; see variations for other grains.
- 1 cup chicken broth Low-sodium recommended; vegetable broth can be used as an alternative.
- 1 cup heavy cream Can swap half-and-half for a lighter finish.
- 1 tablespoon olive oil
- 1 piece onion, chopped Yellow or white onion can be used.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parsley for garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Season the chicken breasts on both sides with salt and pepper. Push the onion and garlic to the pan edges and add the chicken.
- Cook until nicely browned on the first side, about 4–5 minutes. Flip and brown the second side for another 4 minutes.
- Pour in 1 cup of chicken broth and bring to a gentle simmer. Scrape any browned bits from the bottom of the pan.
- Cover the skillet and reduce heat to low. Simmer until chicken is cooked through, about 15–20 minutes.
- Remove chicken to a plate and tent loosely with foil to rest. Increase heat to medium-low, and stir in 1 cup of heavy cream.
- Simmer the sauce until it thickens slightly, about 3–5 minutes. Taste and adjust salt and pepper.
- Cook rice according to package instructions while chicken simmers.
- Slice or serve the whole chicken breasts over rice. Spoon the creamy sauce over the top and garnish with chopped parsley.