Description
This creamy chicken and rice recipe is a comforting classic that combines tender chicken, fluffy rice, and a rich, creamy sauce infused with garlic and Parmesan. Perfect for a cozy weeknight dinner, this dish is easy to prepare and satisfies with hearty flavors and smooth textures.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, diced
Grains
- 1 cup long-grain white rice
Dairy & Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Produce
- 1 small onion, finely diced
- 3 cloves garlic, minced
- Fresh parsley, for garnish (optional)
Liquids & Seasonings
- 2 ½ cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat fats: Heat butter and olive oil in a large skillet or Dutch oven over medium heat to create a flavorful base for cooking the chicken and vegetables.
- Cook chicken: Season diced chicken with salt and pepper, then cook in the hot skillet until browned on all sides. Remove from skillet and set aside to prevent overcooking.
- Sauté aromatics: Using the same skillet, sauté finely diced onion until soft and translucent. Add minced garlic and cook for another minute until fragrant, building deep flavor.
- Toast rice: Stir in uncooked long-grain white rice, toasting it for about 2 minutes while stirring frequently to enhance its nuttiness and prevent sticking.
- Simmer rice: Pour in chicken broth and bring to a gentle simmer. Cover and cook for 15–18 minutes until rice is tender and most of the liquid has been absorbed.
- Add cream and cheese: Stir in heavy cream and freshly grated Parmesan cheese to create a creamy texture and rich taste. Return the cooked chicken to the skillet.
- Finish simmering: Simmer the mixture for another 3–5 minutes until the dish is creamy and the chicken is fully heated through, allowing flavors to meld.
- Season and garnish: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving for a touch of freshness and color.
Notes
- Using chicken thighs instead of breasts can add more moisture and flavor to the dish.
- For a lighter version, substitute half-and-half for the heavy cream.
- If you prefer a thicker sauce, cook uncovered for the last few minutes to reduce excess liquid.
- Freshly grated Parmesan gives a better taste and melts more smoothly than pre-grated cheese.
- Make sure to toast the rice to avoid a mushy texture and to develop a nuttier flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
