One Pan Creamy Chicken and Rice

09.18.2017

ThisĀ One Pan Creamy Chicken and Rice is one of the heartiest, most comforting dinners and it’s absolutely perfect for cold fall days!

One Pan Creamy Chicken and Rice

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 goodness!

And as mentioned in the recipe title, it all cooks in one pan so clean up is easy breezy.

One Pan Creamy Chicken and Rice

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.

One Pan Creamy Chicken and Rice

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.

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.

One Pan Creamy Chicken and Rice

But whatever you do, don’t leave out the cream. We’ll all need a comforting meal now and then and the cream makes this dinner what it is.

And add more parmesan too if you love cheese!

One Pan Creamy Chicken and Rice

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One Pan Creamy Chicken and Rice

5 from 8 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

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 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. 

  7. Recipe source: Cooking Classy

22 comments

  • Laura: This recipe looks delicious, but I am confused about the chicken breasts that are wrapped in foil. How many do I need and how are they cooked? Do I add them with the peas toward the end? Thanks for all of the tasty recipes. September 19, 2017 at 6:19am Reply

    • Jaclyn: Sorry for the confusion, I was just mentioning if you decide to use chicken breasts then dice and throughly cook through, then instead of letting them cook with the rice (as the thighs do) just wrap them in foil and set aside until the rice has cooked though then mix in at the end. Otherwise chicken breasts will dry up. And I’d use about 1 lb. September 19, 2017 at 11:48am Reply

  • Karen: WOW!!! The timing was perfect. I was looking for a quick recipe for dinner tonight. I had all the ingredients so I gave it a try. WOW!!! Not only is it simple to make – it tastes amazing.

    I follow your blog daily and have made so many of your incredible recipes. Fast, easy and my family is in awe.

    Thank you so very much. You are truly appreciated in my home here in Montreal Quebec. September 19, 2017 at 12:04pm Reply

    • Jaclyn: Thanks so much for the positive review and kind words Karen! September 19, 2017 at 12:47pm Reply

    • Nurse C: Karen, did you use the rosemary or the thyme or both herbs when you made this dish for your family? Thanks! September 21, 2017 at 1:32am Reply

  • Linda: For a low carb version cauliflower rice would be nice in this. September 19, 2017 at 2:55pm Reply

  • Jocelyn: I made this for dinner, and it was easy and delicious. I had to use chicken breasts (which I cooked before the veggies), but I didn’t add them to the rice mixture until the end, as you recommended.

    Thank you! September 20, 2017 at 8:04pm Reply

    • Jaclyn: I’m so glad you liked it Jocelyn! Thanks for leaving a review! September 20, 2017 at 11:14pm Reply

  • Kate @ Cooking On Clocks: This reminds me of something my mom used to make us growing up! September 21, 2017 at 1:44pm Reply

    • Jaclyn: I LOVE making things from my childhood! September 22, 2017 at 10:40am Reply

  • Colleen: Sunday night is “garbage night” and I hate throwing out food. So even though it’s September 24 and 87-degrees in Buffalo, this recipe popped up and I had everything but heavy cream.
    It took 15/20 minutes to prep and I added left-over corn and substituted almond milk and sour cream for the heavy cream.
    Turned out soooo yummy! Extremely easy, too. Can’t wait to make this when the weather gets cold… and it will… it’s Buffalo… :-) September 24, 2017 at 1:38pm Reply

    • Jaclyn: Thanks for the great review Colleen! I can’t believe it’s still 87 degrees in Buffalo! September 25, 2017 at 1:20pm Reply

  • Rebecca: This looks awesome and I want to make it, but I have 2 family members that would not agree with 100% of the ingredients unfortunately for me–one who doesn’t like carrots, and one who does not like peas. In your opinion, do you think I could tweak this and replace those veggies with broccoli florets and make a casserole-type of dish, but still using the rest of this recipe!? I know I could just Google a casserole recipe, but I love and trust your recipes so I’d rather use yours! September 26, 2017 at 11:37am Reply

    • Jaclyn: Yes you could still make this as is omitting the peas and carrots then replacing with another veggie you like. You could use broccoli or spinach or I think even asparagus would be good, but I’d cook separately and wait until the end to mix them in as all of those cook faster than the carrots would. I’m so happy to hear you love and trust my recipes Rebecca, thanks for letting me know :)! September 28, 2017 at 10:02am Reply

  • Annie Ditto: This was a PERFECT dinner for tonight! My brother and his wife recommended your recipes and so far everything I’ve tried has been Wonderful!! THANK YOU! October 4, 2017 at 1:20pm Reply

    • Jaclyn: I’m so glad you liked it Annie thanks for your review! And you’ll have to tell your brother and his wife thanks for sharing for me :)! October 5, 2017 at 3:44pm Reply

  • Kay: Can you,add powdered eggs to the mix,so it would be easier to rake on camping trips? October 7, 2017 at 7:46am Reply

    • Jaclyn: I’m sorry I’m a bit confused, what would be like to add the powdered eggs for? October 10, 2017 at 10:30am Reply

  • Brent: When would you recommend that the onions, carrots and celery be added back? October 11, 2017 at 3:52pm Reply

    • Jaclyn: It’s there in the third paragraph where it says to return veggies to skillet :). Hope you love it! October 11, 2017 at 9:53pm Reply

  • Lydia Drummond: Thank you for this lovely recipe. Cooked this for my family in Zimbabwe and we loved it. Very delicious and easy to make. October 16, 2017 at 9:28am Reply

    • Jaclyn: Thanks for the comment! I’m flattered to get one all the way from Zimbabwe! October 16, 2017 at 4:01pm Reply

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