One Pot Creamy Chicken and Rice

This Creamy Chicken and Rice is the kind of cozy comfort food I turn to on busy weeknights. Tender chicken and fluffy rice simmer together in a rich, creamy Parmesan sauce, all made in one skillet and ready in about 30 minutes.

If you enjoy rice-based skillet dinners like this, you might also like my creamy ground beef and rice skillet, another cozy one-pan meal that’s perfect for busy weeknights.

If you love simple one-pan rice dinners, this recipe is always a good choice. There’s something so satisfying about letting the rice cook right in the sauce and soak up all that flavor as everything comes together in a single skillet.

It’s cozy, creamy, and made with everyday ingredients. This creamy chicken and rice is one of those reliable dinners that feels comforting without being complicated and keeps cleanup to a minimum.

If you’re a fan of simple rice dinners, my beef and rice skillet is another easy option that comes together in one pan and makes a great weeknight meal.

Why This Recipe Works

• It’s a true one-pan dinner. The chicken is lightly seared first, then the rice finishes cooking right in the same skillet. Everything comes together in one pan, which means less cleanup and more flavor.
• The rice cooks directly in the sauce. Instead of cooking the rice separately, it simmers in the chicken broth and cream. This helps the rice turn tender and creamy while soaking up all the flavors.
• Simple ingredients with cozy results. This creamy chicken and rice uses everyday pantry staples, but the finished dish feels rich, comforting, and satisfying.
• This creamy chicken and rice is made without cream of chicken soup, using real cream and Parmesan for a fresher homemade flavor.
• Perfect for busy weeknights. Ready in about 30 minutes, this easy chicken and rice dinner is one of those recipes you can rely on when you need something quick and comforting.

If you enjoy easy dinners like this, be sure to browse all of my chicken recipes for more cozy, family-friendly meals.

Quick Look at the Ingredients

• Chicken. I like using boneless skinless chicken thighs because they stay juicy and tender, but chicken breasts work just as well if that’s what you have on hand.
• Long-grain white rice. Jasmine or basmati rice are both great options here. They cook up fluffy and absorb the creamy sauce without turning mushy.
• Onion and garlic. These two build the base flavor for the entire dish. Finely diced onion and freshly minced garlic make a big difference.
• Chicken broth. Using broth instead of water adds depth and helps season the rice as it cooks. I recommend low-sodium so you can control the salt.
• Heavy cream. This is what gives the rice its rich, creamy texture. It thickens naturally as the dish simmers.
• Parmesan cheese. Freshly grated Parmesan melts smoothly into the sauce and adds just the right amount of savory flavor.
• Seasonings. Paprika, garlic powder, salt, and black pepper keep the flavors simple and cozy without overpowering the chicken.
• Fresh parsley. A sprinkle at the end adds a bit of color and freshness to balance the creamy sauce.

If you’d like to make this dish a little lighter, you can substitute half-and-half for the heavy cream. The sauce will be slightly thinner, but still creamy and flavorful. You can also leave the cream out entirely for a more traditional chicken and rice. The Parmesan adds plenty of richness on its own.

If you’re craving another cozy skillet dinner, my creamy garlic chicken is a great option. It’s rich, comforting, and just as easy to make on a busy weeknight.

How to Make Creamy Chicken and Rice (Step-by-Step)

Start by prepping the chicken. Pat the chicken thighs dry with paper towels before cutting them. This helps the chicken brown nicely instead of steaming. Once dry, cut the chicken into bite-sized pieces and season lightly with salt and black pepper.

Lightly sear the chicken. Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the chicken and let it cook for a few minutes, stirring occasionally, until it’s lightly golden on the outside. The chicken does not need to be fully cooked at this point. It will finish cooking later.

Add the onion and garlic. Stir the diced onion into the skillet with the chicken and cook for about 3 minutes, until softened. Add the fresh minced garlic, paprika, and garlic powder, and cook for about 30 seconds, just long enough to bloom the spices.

Stir in the rice. Add the rice and stir for about a minute to lightly toast it. This quick step helps the rice absorb flavor and cook evenly without becoming mushy.

Let everything simmer. Pour in the hot chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed.

Finish with Parmesan. Remove the lid, sprinkle in the Parmesan cheese, and stir gently. Let the skillet simmer uncovered for another 2 to 3 minutes, until the sauce thickens into a creamy, comforting consistency.

Serve and enjoy. Remove the skillet from the heat, garnish with fresh parsley, and serve warm straight from the pan.

Tips

• Use a deep skillet with a tight-fitting lid. The rice needs space to cook evenly, and a good lid helps trap steam so it turns tender.
• Do not overcook the chicken at the start. Light browning is enough. The chicken will finish cooking gently as the rice simmers.
• Stick with long-grain rice. Jasmine or basmati work best. Short-grain or instant rice can turn mushy.
• Do not lift the lid while the rice cooks. Keep the skillet covered the entire time. Releasing steam can prevent the rice from cooking properly.
• Keep the heat low once covered. A gentle simmer allows the rice to absorb liquid without scorching the bottom.
• Season at the end. Chicken broth and Parmesan already add salt, so adjust seasoning only after the dish is finished.

Variations

• Add vegetables. Stir in mushrooms, spinach, peas, or diced bell peppers during the last 5 to 7 minutes of cooking for extra color and flavor.
• Make it a little spicy. Add a pinch of red pepper flakes or a dash of cayenne along with the paprika.
• Swap the protein. This recipe also works well with boneless skinless chicken breasts, just be careful not to overcook them when searing.
• Extra cheesy. Add a handful of shredded mozzarella or extra Parmesan at the end for an even creamier finish.

Substitutions

• Half-and-half instead of heavy cream. The sauce will be slightly thinner, but still creamy and flavorful.
• Milk + cream cheese. Use whole milk and stir in 2 to 3 tablespoons of cream cheese at the end to help thicken the sauce.
• Different rice. Jasmine or basmati rice work best. Avoid instant rice or short-grain rice, as they can turn mushy.
• No Parmesan. Pecorino Romano works as a substitute, but use a little less since it’s saltier.

Recipe FAQs

Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well in this recipe, but be careful not to overcook them. Cut them into evenly sized pieces and keep the simmer gentle so they stay tender.

Why is my rice still crunchy?
This usually means the heat was too high or the liquid evaporated too quickly. Keep the skillet covered and simmer on low. If needed, add a small splash of warm broth and continue cooking until the rice is tender.

Can I make this without heavy cream?
Yes. You can substitute half-and-half for a lighter sauce or leave out the cream entirely for a more traditional chicken and rice. The Parmesan still adds plenty of richness.

Storage

Store leftover creamy chicken and rice in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a small splash of chicken broth or water to keep the rice creamy. Leftovers can also be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.