Creamy Chicken and Rice
A delicious and easy one-pan meal featuring tender chicken, earthy mushrooms, and creamy rice, perfect for cozy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into chunks
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, shredded or finely diced
- 8 oz mushrooms, sliced
- 1 cup long-grain white rice, uncooked
- 4 cups chicken broth
- 1 cup milk or dairy-free alternative
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese, optional for extra richness
- Fresh parsley, chopped, for garnish
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5–6 minutes. Remove and set aside.
- In the same skillet, sauté onion, garlic, carrots, and mushrooms for 4–5 minutes until softened and fragrant.
- Stir in rice, thyme, and paprika, letting the rice toast for 1 minute to absorb flavor.
- Pour in chicken broth, then return the cooked chicken to the skillet. Stir well.
- Cover and cook on low heat for 18–20 minutes, stirring occasionally, until rice is tender and broth is absorbed.
- Stir in milk and heavy cream. Cook for another 3–4 minutes until the sauce is creamy and glossy.
- Add Parmesan cheese if using, and stir until melted. Adjust seasoning to taste.
- Garnish generously with fresh parsley and serve warm.
Notes
Store leftovers in the fridge for up to 3 days. Add a splash of broth or milk when reheating to keep it creamy. You can swap white rice for brown rice (increase cooking time by 10 minutes) or use orzo pasta instead of rice. Pair with a simple green salad or roasted veggies for a balanced meal.