Creamy Chicken and Quick Rice Recipe
Cozy, one-pan creamy chicken with quick-cooking rice, peas, and Parmesan. Weeknight comfort in about 35 minutes.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp paprika
- 2 tbsp unsalted butter
- 0.75 cup yellow onion, diced
- 1 tbsp minced garlic
- 0.5 tsp dried thyme
- 1.5 cup instant white rice
- 2.5 cup low-sodium chicken broth
- 0.75 cup heavy cream
- 1 cup frozen peas and carrots
- 0.5 cup grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped for serving
Instructions
Preparation Steps
- Warm the olive oil in a large deep skillet over medium heat.
- Season the chicken with salt, pepper, and paprika. Sear until lightly browned, 4–5 minutes. Transfer to a plate.
- Melt butter in the same skillet. Soften the onion for 3–4 minutes.
- Stir in garlic and thyme; cook until fragrant, about 30 seconds.
- Toast the rice in the pan for 1 minute, stirring to coat.
- Pour in the broth and scrape up any browned bits. Return the chicken and juices to the pan.
- Bring to a gentle simmer. Cover and cook until rice is almost tender, 8–10 minutes.
- Stir in the cream and the peas and carrots. Simmer uncovered until the rice is tender and sauce thickens, 3–4 minutes.
- Remove from heat. Fold in Parmesan and lemon juice. Taste and adjust seasoning.
- Rest 2 minutes to set. Sprinkle with parsley and serve warm.
Notes
Variation: Swap peas and carrots for chopped spinach and mushrooms. For extra tang, add a spoonful of Dijon with the cream. Leftovers reheat well; add a splash of broth or milk to loosen the sauce.
This recipe is an original creation inspired by classic Creamy Chicken and Quick Rice Recipe flavors. All ingredient ratios and instructions are independently developed.