There’s a special kind of magic that happens when tender chicken, fluffy rice, and a rich, velvety sauce all come together in one pan. This Creamy Chicken and Rice Recipe is the embodiment of that magic. It’s a dish that feels both indulgent and deeply comforting, the kind of meal that makes a regular Tuesday evening feel a little more special. It’s not about complex techniques or hard-to-find ingredients; it’s about simple, good food cooked with care. The result is a dinner where every spoonful is packed with savoury flavour—the chicken is juicy, the rice is perfectly tender, and the sauce is one you’ll want to savour.

I’ve been making this for over 4 years, and it never disappoints. It’s my go-to when I want to put a satisfying meal on the table that I know everyone will enjoy. What makes this creamy chicken dish stand out is how the rice cooks directly in the pan with the chicken stock and aromatics. It absorbs all those wonderful flavours, becoming so much more than just a side dish. Instead, it’s an integral part of the meal, infused with garlic, thyme, and the rich chicken juices.

This recipe works beautifully for a family dinner during the week, as it all comes together in one pan, which means less washing up. It’s also substantial enough to serve when you have friends over for a casual, cosy supper. It’s a wonderfully complete meal on its own, but also pairs nicely with simple green vegetables. It’s just wholesome, satisfying cooking at its best.

Recipe Overview

This one-pan creamy chicken and rice recipe brings everything together for a straightforward yet deeply flavourful dinner. We start by searing the chicken to create a beautiful golden crust, which builds the first layer of flavour in the pan. Then, we use those lovely browned bits to cook our aromatics and rice before simmering everything together until the rice is fluffy and the chicken is perfectly cooked through. I’ve tested this with both chicken breast and thighs, and while both are delicious, I find the breast stays wonderfully tender with this cooking method.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Chicken And Rice Recipe

• Genuine Flavour: The sauce isn’t just creamy; it’s layered with the savoury notes from the browned chicken, sweet sautéed onions, pungent garlic, and a gentle, earthy hint of thyme. The Parmesan cheese adds a nutty, salty depth that ties it all together.
• Ready in Under an Hour: You can have this complete, satisfying dinner on the table in about 45 minutes, with most of that time being hands-off simmering.
• Flexible Recipe: This dish is very forgiving. You can stir through a couple of large handfuls of fresh spinach at the end until it wilts, or add 200g of sliced cremini mushrooms along with the onion for an even richer, earthier taste.
• Great for a Weeknight Dinner: Because it’s a one-pan meal, cleanup is minimal. It’s ideal when you want a home-cooked dinner that feels special without requiring hours in the kitchen. For another fantastic one-pan idea, my Cheeseburger Lasagna Recipe is always a hit.
• Family Tested: This is a dish that always gets compliments in my house. My kids adore how the rice soaks up all the creamy sauce, and there are rarely any leftovers.

Creamy Chicken And Rice Recipe

⏱️ 15 min prep  •  🍳 40 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this creamy chicken and rice, we’re using simple, high-quality ingredients that you likely have in your pantry and fridge. I always recommend using a good quality chicken stock, as it forms the flavour base for the entire dish. I often use Knorr chicken stock pots as they have a really rich, concentrated flavour that makes a big difference here.

• 4 boneless, skinless chicken breasts (about 600g total)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large white onion, finely chopped
• 3 cloves garlic, minced
• 200g long-grain white rice, uncooked
• 800ml hot chicken stock
• 1 tsp dried thyme
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt (or to taste)
• 150ml double cream
• 50g Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped

Sophia’s Tip: Bringing your chicken breasts to room temperature for about 20 minutes before cooking helps them sear more evenly and stay juicier. A cold chicken breast straight from the fridge can seize up when it hits the hot pan.

How to Make Creamy Chicken And Rice Recipe

The process for this dish is straightforward. We build flavour in layers, starting with the chicken and finishing with that luxurious creamy sauce. Make sure you have a large, heavy-bottomed skillet or Dutch oven with a tight-fitting lid.

1. Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season them generously on both sides with salt and pepper. Heat the olive oil and butter in your large skillet over a medium-high heat. Once the butter is foaming, add the chicken breasts. Sear for 4-5 minutes on each side until they are a deep golden brown. They don’t need to be cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until it has softened and turned translucent. Scrape up any browned bits from the bottom of the pan as you go. Add the minced garlic and dried thyme and cook for another minute until fragrant.
3. Toast the Rice: Add the uncooked rice directly into the pan. Stir it continuously for about a minute to coat it in the oil and aromatics. This toasting step gives the rice a slightly nutty flavour and helps it cook more evenly.
4. Add Liquid and Simmer: Pour in the hot chicken stock, scraping the bottom of the pan one last time to release any flavourful bits. Bring the mixture to a gentle simmer.
5. Cook Everything Together: Return the seared chicken breasts to the pan, nestling them down into the rice and liquid. What works best for me is to arrange them in a single layer. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 18-20 minutes.
6. Check for Doneness: After 18-20 minutes, remove the lid. The rice should have absorbed most of the liquid and be tender. Check that the chicken is cooked through – it should register 74°C on a meat thermometer. If the rice is still a bit firm, add another splash of hot water or stock, replace the lid, and cook for another 3-5 minutes.
7. Make it Creamy: Remove the pan from the heat. Stir in the double cream, grated Parmesan cheese, and fresh parsley. Stir gently until the cheese is melted and the sauce is smooth and creamy.
8. Rest and Serve: Let the dish stand for 5 minutes before serving. This allows the sauce to thicken slightly and the flavours to meld. Serve the creamy chicken and rice warm, with an extra sprinkle of parsley if you like.

Tips From My Kitchen

• Temperature Control: When you add the double cream and Parmesan at the end, make sure the pan is off the heat or on the lowest possible setting. High heat can cause dairy to curdle or the cheese to become stringy rather than creating a smooth, velvety sauce.
• The Secret Step: I learned that toasting the rice in the pan for a minute before adding the liquid really elevates the dish. It’s a classic technique often used in risotto making, which you can read more about on sites like Serious Eats. It helps the grains absorb liquid more evenly and prevents them from becoming mushy.
• Make-Ahead: You can get a head start by chopping your onion and garlic and mincing your parsley a day in advance. Store them in separate airtight containers in the refrigerator. This cuts down the prep time significantly on a busy evening.
• Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over a low heat with a splash of milk or chicken stock to loosen the sauce and bring back its creaminess. According to the Food Standards Agency, leftovers should be cooled quickly and refrigerated within two hours.

Common Mistakes to Avoid

• Overcrowding the pan: Searing the chicken properly is key to building flavour. If you use a pan that’s too small, the chicken will steam instead of browning. Use a large, wide skillet and, if necessary, sear the chicken in two batches to ensure each piece gets a beautiful golden crust.
• Wrong temperature: While the rice is cooking, the liquid should be at a gentle, steady simmer, not a rapid boil. If the heat is too high, the liquid will evaporate too quickly, and the rice at the bottom of the pan may burn before the grains on top are cooked through.
• Skipping the rest time: That final 5-minute rest after you’ve stirred in the cream is so important. It gives the rice a chance to absorb any remaining liquid and allows the sauce to thicken into the perfect consistency. Don’t be tempted to serve it immediately!

Delicious Variations to Try

One of the best things about this creamy chicken dinner is how easily you can adapt it. Here are a few of my favourite variations:

• Spicy Version: For a bit of warmth, add 1/2 teaspoon of red pepper flakes when you sauté the garlic. It adds a lovely background heat that complements the creamy sauce.
• Mushroom and Spinach: Add 200g of sliced cremini or chestnut mushrooms with the onions and cook until browned. At the very end, stir in 150g of fresh baby spinach and let it wilt into the sauce before serving.
• Different Protein: This recipe works beautifully with boneless, skinless chicken thighs, which are even more forgiving and stay incredibly moist. You could also try it with pork loin medallions, searing them just as you would the chicken. For another great chicken thigh recipe, check out my Bang Bang Chicken Thighs.

What to Serve With Creamy Chicken And Rice Recipe

While this is a wonderful one-pan meal, a simple side dish can round it out perfectly. Here are a few suggestions:

• Steamed Green Beans or Broccoli: A side of simple steamed green vegetables adds a fresh, crisp contrast to the richness of the creamy rice.
• A Simple Green Salad: A salad of mixed leaves with a sharp lemon vinaigrette helps to cut through the creaminess and cleanse the palate between bites.
• Crisp White Wine: A glass of a dry white wine like a Sauvignon Blanc or an unoaked Chardonnay pairs wonderfully with the flavours of the chicken and creamy sauce.

Frequently Asked Questions

Creamy Chicken And Rice Recipe

A one-pan comfort food classic featuring tender seared chicken breasts cooked with rice in a rich, creamy Parmesan and thyme sauce.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 690

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (about 600g total)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large white onion finely chopped
• 3 cloves garlic minced
• 200 g long-grain white rice uncooked
• 800 ml hot chicken stock
• 1 tsp dried thyme
• 1/2 tsp black pepper freshly ground
• 1 tsp salt or to taste
• 150 ml double cream
• 50 g Parmesan cheese freshly grated
• 2 tbsp fresh parsley finely chopped

Method

 

1. Prepare and Sear the Chicken: Pat the chicken breasts dry with a paper towel and season them generously on both sides with salt and pepper. Heat the olive oil and butter in your large skillet over a medium-high heat. Once the butter is foaming, add the chicken breasts. Sear for 4-5 minutes on each side until they are a deep golden brown. They don't need to be cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan and cook for 5-7 minutes, stirring occasionally, until it has softened and turned translucent. Scrape up any browned bits from the bottom of the pan as you go. Add the minced garlic and dried thyme and cook for another minute until fragrant.
3. Toast the Rice: Add the uncooked rice directly into the pan. Stir it continuously for about a minute to coat it in the oil and aromatics. This toasting step gives the rice a slightly nutty flavour and helps it cook more evenly.
4. Add Liquid and Simmer: Pour in the hot chicken stock, scraping the bottom of the pan one last time to release any flavourful bits. Bring the mixture to a gentle simmer.
5. Cook Everything Together: Return the seared chicken breasts to the pan, nestling them down into the rice and liquid. What works best for me is to arrange them in a single layer. Once the liquid is simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 18-20 minutes.
6. Check for Doneness: After 18-20 minutes, remove the lid. The rice should have absorbed most of the liquid and be tender. Check that the chicken is cooked through – it should register 74°C on a meat thermometer. If the rice is still a bit firm, add another splash of hot water or stock, replace the lid, and cook for another 3-5 minutes.
7. Make it Creamy: Remove the pan from the heat. Stir in the double cream, grated Parmesan cheese, and fresh parsley. Stir gently until the cheese is melted and the sauce is smooth and creamy.
8. Rest and Serve: Let the dish stand for 5 minutes before serving. This allows the sauce to thicken slightly and the flavours to meld. Serve the creamy chicken and rice warm, with an extra sprinkle of parsley if you like.

Notes

Serve with a side of steamed green beans or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This creamy chicken and rice recipe has become a true staple in my kitchen for its comforting flavours and straightforward method. It’s a dish that proves you don’t need a long list of complicated steps to create something genuinely delicious. It’s the perfect end to a busy day and makes a wonderful centerpiece for a relaxed family meal. And for dessert, something like my Peach Crumb Cheesecake would be a delightful finish. I really hope you enjoy making it as much as I do. I’d love to hear how it turns out for you – please leave a comment below and let me know if you tried any variations!

Happy cooking,
Sophia