Ultimate Creamy Chicken and Rice
This Creamy Chicken and Rice recipe delivers ultimate comfort food. Tender chicken is smothered in a rich, flavorful cream sauce and served over fluffy rice, creating a satisfying and nostalgic meal.
Equipment
- Large skillet
- Measuring cups
- Measuring spoons
- Cutting board
- Chef's knife
- Paper towels
- Whisk
- Spatula
- Pot with lid (for rice)
- Fork
Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1 tsp Dijon mustard
- Salt to taste
- Pepper to taste
- 2 cups long-grain white rice
- Chopped fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
- Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
- Stir in the heavy cream, Italian seasoning, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed.
- Return the seared chicken breasts to the skillet and nestle them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Ensure internal temperature reaches 165°F (74°C).
- While the chicken is simmering, cook the rice according to package directions.
- Serve the chicken and sauce over cooked rice. Garnish with chopped fresh parsley, if desired.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. To prevent the sauce from being too thick, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce. Consider adding sautéed mushrooms or other vegetables for extra flavor and nutrients.