One Pan Creamy Chicken and Rice


This 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


One Pan Creamy Chicken and Rice

5 from 12 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 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.

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  • 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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