One Pan Creamy Chicken and Rice

September 18, 2017

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Creamy Chicken and Rice is one of the heartiest, most comforting dinners and it’s absolutely perfect for cold fall days! Rice, veggies and chicken are all cooked together in a creamy broth for a satisfying dinner in one.

Chicken and Rice with Cream and Veggies

Easy One Pan Chicken and Rice Recipe

This creamy chicken and rice is one of those recipes that the whole family can agree on. The flavors are simple enough for the kids but the flavors are delicious enough to satisfy adults too.

It’s just straight up delicious cozy comfort food.

And as mentioned in the recipe title, it all cooks in one pan so clean up is easy breezy. Plus it gives the flavors all a chance to meld since everything is cooked together. Yum!

Creamy Chicken and Rice in skillet

Chicken and Rice Ingredients

This is one of my all-time favorite chicken dishes with rice since it uses primarily pantry staples and comes together so quickly.

Here’s what you’ll need to make this easy chicken and rice recipe:

  • Fresh veggies (yellow onion, carrots, celery and garlic)
  • Olive oil
  • Chicken thighs
  • White rice
  • Low-sodium chicken broth
  • Fresh thyme and/or rosemary, and parsley
  • Salt and pepper
  • Frozen peas
  • Heavy cream
  • Parmesan cheese

Can I Use Chicken Breasts Instead of Thighs?

I know some of you are probably wondering about using chicken breasts here. That’s fine, but I do think the thighs are best here as they have more flavor.

Do note that if you are using chicken breasts I definitely wouldn’t cook them entire time, as the thighs do. Cook breast pieces fully first, then wrap in foil and keep warm and mix in at the end. Over-cooked chicken breasts wouldn’t do this recipe any favors.

Close up image of chicken and rice on wooden serving spoon

How to Make Chicken and Rice

  • Saute onion, carrots and celery in oil. Transfer to a plate.
  • Cook chicken in skillet, adding garlic near the end.
  • Add in rice, chicken broth and thyme and season with salt and pepper.
  • Return veggies to skillet.
  • Bring mixture to a boil then cover and simmer until liquid has been absorbed and rice is nearly tender.
  • Stir in peas and cream, cover and cook until rice is fully tender.
  • Stir in parmesan and parsley.

Chicken and Rice on plate with gold fork

Can I Use Brown Rice Instead of White?

I wouldn’t recommend it, no. Brown rice would be a little trickier since it takes twice as long to cook.

Without testing, I can’t say for sure if brown rice will work in this recipe because I don’t think you’d want to cook the chicken that long. I’d maybe par cook the brown rice first and then proceed as instructed.

Can I Use Dried Herbs in Place of Fresh?

You can substitute dried herbs for the fresh, and feel free to use both the rosemary and thyme if you like a lot of herbs.

Can I Use a Heavy Cream Substitute?

I highly recommend that you don’t leave out the cream and substitute with broth. We all need a comforting meal now and then and the cream makes it so good!

Creamy Chicken and Rice in large skillet

Tips for the Best Chicken and Rice

  • Want it cheesier? Feel free to add more parmesan if you like it extra cheesy.
  • You’re welcome to add different veggies to this creamy chicken and rice. Just keep in mind that onion, celery, and carrots all take a while to cook so if you add softer, faster cooking veggies (like broccoli) you may want to add them near the end of the cook time.
  • If you wind up with leftover chicken and rice, I recommend reheating it in a skillet with a splash of milk to loosen it up if needed.

More Chicken and Rice Dishes You’ll Love!

One Pan Creamy Chicken and Rice

5 from 16 votes

A hearty, comforting and perfectly satisfying one pan chicken dinner that everyone can agree on. Perfect for cold fall days!

Servings: 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 cup chopped yellow onion (1 small)
  • 1 cup sliced carrots (about 2 medium)
  • 1 cup sliced celery (about 3 stalks)
  • 2 Tbsp olive oil, divided
  • 1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 Tbsp minced garlic (3 cloves)
  • 1 cup long grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/2 tsp minced fresh thyme and/or rosemary
  • Salt and freshly ground black pepper
  • 1 cup frozen petite peas
  • 1/2 cup heavy cream
  • 1/3 cup finely shredded parmesan cheese
  • 2 Tbsp minced fresh parsley

Instructions

  1. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate. 

  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer. 

  3. Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.

  4. Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes. 

  5. Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer. 

  6. Stir in parmesan and parsley. Serve warm. 

Recipe Notes

  • Want it cheesier? Feel free to add more parmesan if you like it extra cheesy.
  • You're welcome to add different veggies to this creamy chicken and rice. Just keep in mind that onion, celery, and carrots all take a while to cook so if you add softer, faster cooking veggies (like broccoli) you may want to add them near the end of the cook time.
  • Recipe source: Cooking Classy
Nutrition Facts
One Pan Creamy Chicken and Rice
Amount Per Serving
Calories 766 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g94%
Cholesterol 185mg62%
Sodium 347mg15%
Potassium 818mg23%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 6g7%
Protein 35g70%
Vitamin A 6525IU131%
Vitamin C 23.8mg29%
Calcium 193mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken and Rice
Author: Jaclyn