Creamy Chicken and Rice Skillet
This Creamy Chicken and Rice Skillet is the ultimate one-pan weeknight dinner! Tender chicken and fluffy rice cook together in a rich, creamy sauce, all ready in 30 minutes with minimal cleanup.
Servings: 4 servings
Calories: 450kcal
Equipment
- Large Skillet with Lid (10-12 inch)
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and black pepper
- 0.5 cup heavy cream (or 1 can cream of chicken soup + ¼ cup milk)
- 1 cup frozen peas
Instructions
- Season chicken. Heat oil in large skillet over medium-high. Sear chicken until golden, 3-4 mins per side. Remove to plate.
- In same skillet, sauté onion until soft. Add garlic; cook 30 secs. Add rice; toast for 1-2 mins.
- Add broth and thyme, scraping up browned bits. Bring to boil, then reduce heat to low, cover, and simmer 15-18 mins (do not lift lid).
- Uncover. Stir in cream, peas, and seared chicken. Cover and cook on low 3-5 more mins until heated through.
- Remove from heat, let sit covered 5 mins. Garnish with parsley and serve.
Notes
Pro Tips: For the best flavor, sear the chicken until golden brown before removing it from the pan—those browned bits are flavor gold. When the rice is simmering, keep the lid on and resist the urge to peek to ensure perfectly cooked rice. For a pantry-friendly creamy shortcut, you can use a can of cream of chicken soup plus a little milk instead of heavy cream.