Creamy Chicken and Rice (one pan skillet dinner)
This creamy chicken and rice is an easy one-pan dinner made with tender chicken, fluffy rice, and a rich Parmesan cream sauce. Cozy, comforting, and perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- ½ tsp salt
- ⅓ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely diced
- 4 cloves garlic, minced
- ½ tsp garlic powder
- 1 tsp paprika
- 1 cup long-grain white rice or jasmine
- 2 cups chicken broth, hot
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Pat the chicken dry with paper towels, then cut into bite-sized pieces. Season lightly with salt and black pepper.
- Heat olive oil and butter in a large deep skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly golden. The chicken does not need to be fully cooked.
- Add the diced onion and cook for about 3 minutes, until softened. Stir in the garlic, paprika, and garlic powder and cook for about 30 seconds.
- Add the rice and stir for about 1 minute to lightly toast it.
- Pour in the hot chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Cover the skillet, reduce heat to low, and cook for 18 to 20 minutes. Do not lift the lid while the rice cooks.
- Remove the lid, stir in the Parmesan cheese, and simmer uncovered for 2 to 3 minutes until the sauce thickens.
- Remove from heat, garnish with fresh parsley, and serve warm.
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