Ultimate Creamy Chicken and Rice
This Creamy Chicken and Rice recipe is a comforting and satisfying dish featuring tender chicken, fluffy rice, and a rich, savory cream sauce. It's a balanced meal that's easy to prepare and tastes like it came from a five-star restaurant, perfect for a weeknight dinner or a special occasion.
Equipment
- Large skillet
- Medium saucepan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Meat thermometer
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ cup milk
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup frozen peas optional
- ¼ cup chopped fresh parsley, for garnish optional
Instructions
- Cook the Rice: In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces.
- Season the Chicken: In a bowl, toss the chicken with salt, pepper, paprika, and garlic powder.
- Sauté the Onion and Garlic: Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Cook the Chicken: Add the seasoned chicken to the skillet and cook until browned on all sides and cooked through. This should take about 7-10 minutes, depending on the size of your chicken pieces. Make sure the internal temperature reaches 165°F (74°C).
- Make the Cream Sauce: In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour the mixture into the skillet with the chicken, stirring to combine. Bring to a simmer.
- Simmer and Thicken: Reduce the heat to low and simmer for about 5-10 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Add Optional Veggies: If you're using frozen peas, add them to the skillet during the last 5 minutes of simmering. This will give them time to cook through.
- Assemble and Serve: Spoon the cooked rice onto plates. Top with the creamy smothered chicken and sauce. Garnish with a sprinkle of fresh parsley, if desired.
Notes
For a richer flavor, use chicken thighs instead of chicken breasts. Adjust the sauce thickness by adding more milk if it's too thick, or simmering longer if it's too thin. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. To prevent the rice from becoming mushy during reheating, consider storing it separately from the chicken and sauce.