One Pan Creamy Chicken and Rice


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 chicken dinner 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!

Chicken and Rice with Cream and Veggies in skillet.

Ingredients You’ll Need for This Recipe

  • Fresh veggies including 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

Close up image of One Pan Creamy Chicken and Rice

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 with Cream and Veggies

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.

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.

Do I Have to Use Cream?

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

Want it Cheesier?

Feel free to add more parmesan if you like it extra cheesy.

One Pan Creamy Chicken and Rice

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One Pan Creamy Chicken and Rice

5 from 13 votes

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

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 766 kcal


  • 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


  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. 

  7. Recipe source: Cooking Classy

Nutrition Facts
One Pan Creamy Chicken and Rice
Amount Per Serving
Calories 766 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 15g 75%
Cholesterol 185mg 62%
Sodium 347mg 14%
Potassium 818mg 23%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 6g
Protein 35g 70%
Vitamin A 130.5%
Vitamin C 28.8%
Calcium 19.3%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.


  • Christine: How would I make it work with brown rice? Just cook longer before adding veg back in? November 26, 2018 at 5:26pm Reply

    • Jaclyn: Brown rice would be a little trickier since it takes twice as long to cook. Without testing I can’t say for sure because I don’t think you’d want to cook the chicken that long. I’d maybe par cook the brown rice? November 26, 2018 at 5:40pm Reply

  • Alex Taylor: This is so tasty and not tricky at all to make! It just takes a bit of time chopping everything up. The recipe makes a ton of food so normally I freeze a bit down, it reheats really nicely! September 12, 2018 at 1:01am Reply

  • Huzefa: Is there nutrition information available for this? April 16, 2018 at 11:13am Reply

    • Jaclyn: Just added it to the recipe. :) April 16, 2018 at 3:53pm Reply

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