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–+ servings
Close-up of a bowl of Creamy Chicken and Rice Skillet, topped with chopped parsley.

Creamy Chicken and Rice Skillet

This one-skillet meal combines tender chicken, rice, and a rich, creamy sauce for a satisfying dinner. It is a simple recipe perfect for busy weeknights when you need a comforting meal fast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 1 pound chicken breasts cut into small bite size cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 cup rice long grain, such as Jasmine
  • 2 cups chicken broth low sodium
  • to taste salt and pepper
For Finishing
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • fresh parsley for garnish

Equipment

  • Large skillet with lid
  • strainer

Method
 

  1. Season the chicken with the sweet paprika, garlic powder and onion powder. Set the seasoned chicken aside.
  2. Melt the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes until it becomes soft and translucent. Add the garlic and cook for another 30 seconds until you smell the aroma.
  3. Add the chicken to the skillet and cook for 5 minutes until it is no longer pink.
  4. Add Italian seasoning, rice, and chicken broth. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet with a lid and cook for 15 minutes without stirring the rice.
  5. Stir in the heavy cream and Parmesan cheese. Cook for a couple more minutes until the rice absorbs most of the cream. Taste the dish for seasoning and adjust with salt and pepper as needed.
  6. Garnish with parsley and serve the skillet immediately.

Nutrition

Calories: 695kcalCarbohydrates: 47gProtein: 41gFat: 38gSaturated Fat: 22gCholesterol: 172mgSodium: 590mgPotassium: 760mgFiber: 2gSugar: 4gVitamin A: 1547IUVitamin C: 5mgCalcium: 397mgIron: 2mg

Notes

Rinse the uncooked rice in a strainer under cool running water before cooking. This removes excess starch, which helps produce fluffier rice.
Keep the lid on the skillet for the full 15 minutes while the rice steams. Do not stir or check on the rice during this time.
Wait until the dish is complete before adding extra salt. Both the chicken stock and Parmesan cheese contain salt, which seasons the rice sufficiently.
Store leftover creamy chicken and rice in an airtight container in the refrigerator for up to 5 days.

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