There’s something deeply comforting about creamy chicken and rice.
This Creamy Chicken and Rice Skillet brings that cozy, home-cooked feel without any fuss—just one pan, simple ingredients, and soul-warming flavors that feel like a hug in every bite.
Why I Love This Recipe
It’s the ultimate all-in-one meal: protein, carbs, and creamy sauce in a single skillet.
You can prep it in under 15 minutes and let the rest simmer while you unwind.
It works great for both weeknights and cozy weekends.
Plus, the rice soaks up all the rich flavor from the chicken and sauce—it’s irresistible!
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless, skinless for quicker cooking and lean protein.
Long-grain rice – Fluffy and perfect for soaking up all that creamy sauce.
Heavy cream – Adds richness; sub with half-and-half if preferred.
Chicken broth – Deepens the flavor and balances the richness.
Onion & garlic – The flavor base for any great skillet dish.
Flour or cornstarch – Helps thicken the sauce for that creamy texture.
Pro Tips Before You Start
Sear the chicken well—golden crust = deeper flavor in the final dish.
If using cornstarch instead of flour, mix it with a little water before adding.
Cover the skillet tightly during the rice cooking stage to trap steam.
Check your rice at the 18-minute mark; add a splash of broth if it needs a bit more moisture.
How to Make Creamy Chicken and Rice Skillet
Step 1: Sear the Chicken
Heat olive oil in a large skillet over medium heat.
Season chicken with salt and pepper, then cook for 5–7 minutes per side until golden and cooked through.
Remove and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add diced onion and minced garlic.
Cook for 2–3 minutes until softened and fragrant.
Step 3: Make the Sauce
Sprinkle flour (or prepared cornstarch mixture) into the skillet and stir for a minute.
Slowly add in chicken broth and cream, stirring until smooth.
Bring to a gentle simmer.
Step 4: Add Rice and Return Chicken
Stir the rice into the sauce.
Place chicken breasts back into the skillet and spoon sauce over them.
Step 5: Simmer and Finish
Cover, reduce heat to low, and let it simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
Fluff the rice with a fork and garnish with chopped parsley if desired.
What to Serve It With
Steamed green beans or broccoli
A crisp green salad with lemon vinaigrette
Garlic bread or crusty baguette
Chilled white wine or sparkling lemonade
Variations / Substitutions
Swap chicken breasts with boneless thighs for more juiciness.
Use basmati or brown rice, adjusting cook time as needed.
Add mushrooms or spinach to the sauce for more veggies.
Top with grated Parmesan or a squeeze of lemon for brightness.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave with a splash of broth or cream to loosen.
Not ideal for freezing due to the cream, but doable if necessary.
FAQs
Can I use pre-cooked rice instead?
Yes, but reduce the broth and cream since the rice won’t absorb as much liquid.
What’s the best rice type for this recipe?
Long-grain white rice works best, but jasmine or basmati are great too.
Is this dish gluten-free?
It can be—just use cornstarch instead of flour.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Use half-and-half for a lighter option with better results.
How do I know the chicken is fully cooked?
Use a meat thermometer—it should read 165°F in the thickest part.
Can I cook everything in the oven instead?
You could! After Step 4, transfer to a baking dish and bake covered at 375°F for 25–30 minutes.
Is this good for meal prep?
Absolutely! It reheats well and holds up for several days in the fridge.
Final Thoughts
This Creamy Chicken and Rice Skillet is one of those recipes that feels like home every single time.
It’s hearty, creamy, and cozy—without being heavy or complicated.
Perfect for when you want comfort food with minimal cleanup.
I promise you’ll make it more than once!
Creamy Chicken and Rice Skillet
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 small onion diced
- 3 garlic cloves minced
- 2 tablespoons flour or cornstarch
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season and sear chicken until golden, 5–7 minutes per side. Remove from pan.
- Sauté onion and garlic in the same skillet until soft.
- Stir in flour or cornstarch and cook 1 minute.
- Add broth and cream. Simmer until slightly thickened.
- Add rice and return chicken to the skillet. Spoon sauce over top.
- See full steps with tips & photos → https://mischacrossing.com/creamy-chicken-and-rice-skillet/
Notes
- For extra flavor, try adding a pinch of dried thyme or rosemary when cooking the rice.
- You can also substitute half-and-half for a lighter version or use whole milk for a creamier consistency.
