The Creamy Chicken and Rice Skillet Recipe is a true weeknight hero that brings comfort and flavor all in one pot. Imagine tender chicken thighs kissed with golden sautéed veggies, simmered with aromatic garlic and parsley, and cooked together with fluffy rice in a luscious, cheesy broth. This one-pot wonder is not only simple to whip up but delivers a rich, creamy texture that feels like a warm hug on a plate. Whether you’re cooking for a family or a crowd, this recipe promises to satisfy every craving and become a new favorite in your meal rotation.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in making this skillet dish burst with flavor and perfect texture. From the silky butter to the savory parmesan and fresh herbs, every component contributes to the creamy chicken and rice magic.
- 1/4 cup olive oil: Adds a fruity, smooth base for sautéing and enhances the overall richness.
- 4 Tbsp unsalted butter (divided): Provides luxurious creaminess and depth, used both in cooking and finishing the dish.
- 1 medium onion (finely diced): Builds a sweet and savory aroma that forms the flavor foundation.
- 2 large carrots (grated or cut into matchsticks): Introduce a subtle sweetness and a pop of bright color.
- 1 1/2 lbs boneless skinless chicken thighs (trimmed and cut into 1" pieces): Juicy and tender, chicken thighs stay moist throughout cooking.
- 2 tsp salt (divided, sea salt preferred): Seasons the dish evenly, enhancing all the natural flavors.
- 1/4 tsp freshly ground black pepper: Adds just the right hint of spice and contrast.
- 2 bay leaves (optional): Give a subtle earthy aroma that complements the chicken and broth.
- 1 cup dry white wine (such as Chardonnay): De-glazes the pan and brings acidity and complexity.
- 5 cups low sodium chicken broth (hot): The cooking liquid that infuses the rice and chicken with savory goodness.
- 2 cups medium grain or Jasmine rice (un-rinsed): Absorbs the broth while staying tender and fluffy.
- 1 head of garlic: Roasted whole within the rice for mellow, sweet garlic flavor.
- 1/3 cup finely chopped Italian parsley: Fresh herbaceous brightness to finish the dish.
- 1/2 cup shredded Parmesan cheese (plus extra for serving): Melts into the rice for creamy, cheesy indulgence.
How to Make Creamy Chicken and Rice Skillet Recipe
Step 1: Sauté the Vegetables
Start by warming your olive oil and half of the butter in a heavy pot or Dutch oven over medium-high heat. Toss in the finely diced onion and carrots along with half the salt, then sauté them slowly until they become golden and soft, about 8 to 10 minutes. This step awakens the natural sweetness in the veggies and builds the flavorful base your chicken and rice will soak up.
Step 2: Cook the Chicken
Next, add the trimmed and chopped chicken thighs to the pot along with the bay leaves, the remaining salt, and freshly ground black pepper. Continue sautéing, stirring occasionally, until the chicken pieces turn beautifully golden on all sides, approximately 5 minutes. This caramelization locks in juiciness and deepens the flavor of the meat, ensuring each bite is tender and savory.
Step 3: Deglaze with White Wine
Turn the heat up to high and pour in the dry white wine. As it starts to boil, scrape the bottom of the pot to loosen all the browned bits stuck to the surface—they are flavor gold! Allow the wine to reduce almost fully, evaporating the alcohol while leaving behind its bright, fruity notes that perfectly balance the richness of the dish.
Step 4: Add Broth and Rice
Pour in the hot chicken broth and stir in your rice. The hot liquid helps the rice begin cooking evenly right away. The rice will absorb all the delicious flavors from the broth, chicken, and veggies. This is where the one-pot magic happens, as the rice transforms into a creamy bed for your tender chicken.
Step 5: Infuse with Garlic and Simmer
Take a whole head of garlic without separating the cloves and slice off the top to expose them. Place this garlic head sliced side down directly in the center of the rice. Bring everything to a rolling boil, then lower the heat, cover, and let simmer gently for 15 minutes until the rice is fully cooked. The garlic softens into a sweet, buttery flavor that infuses the whole skillet without overpowering it.
Step 6: Finish with Butter, Parsley, and Parmesan
Once done, turn off the heat and carefully remove the garlic head. You can mash the softened garlic into the rice for an extra layer of flavor or discard it if you prefer. Stir in the remaining butter until it melts completely, then fold in the chopped Italian parsley and shredded Parmesan cheese. The rice becomes irresistibly creamy and cheesy—this is the moment the dish truly comes together.
How to Serve Creamy Chicken and Rice Skillet Recipe
Garnishes
A sprinkle of fresh parsley on top not only adds a lovely fresh green color but also a burst of herbal brightness that cuts through the richness. Don’t forget a little extra Parmesan to sprinkle generously—it melts on warm rice and adds that perfect salty finish that makes the dish even more irresistible.
Side Dishes
This skillet recipe holds its own as a complete meal, but if you want to round it out, try serving it alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables. Light, fresh sides provide balance and texture contrast to this creamy and comforting main course.
Creative Ways to Present
For a cozy family dinner, serve the skillet straight from the pot so everyone can help themselves to the garlic-studded goodness. If you’re entertaining, scoop portions onto warm plates and add a lemon wedge on the side for a zesty brightness that guests can squeeze over the dish. You can even transform leftovers into stuffed bell peppers or creamy chicken and rice cakes for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy chicken and rice in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and intensify overnight, making leftovers just as delicious as freshly cooked.
Freezing
This recipe freezes well, too! Portion out the dish into freezer-safe containers and freeze for up to 2 months. Just keep in mind that the texture of rice may change slightly, but reheated correctly, it remains tasty and satisfying.
Reheating
When reheating, add a splash of chicken broth or water to loosen the creamy texture and gently warm the skillet in a pan over low heat or in the microwave, stirring occasionally. This helps revive the luscious consistency and avoids drying out the chicken and rice.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs are recommended for their juiciness and flavor. Breast meat tends to dry out more easily, so watch the cooking time closely if you swap it in.
Do I need to rinse the rice before cooking?
This recipe calls for un-rinsed rice because the natural starch helps create the creamy texture of the dish. Rinsing would wash away some of that starch, resulting in a less creamy result.
What if I don’t have white wine? Can I skip it?
If you prefer not to use wine, you can substitute with an equal amount of chicken broth and a splash of lemon juice or white wine vinegar to add acidity and brightness to the dish.
Is this recipe gluten-free?
Yes, all the ingredients used here are naturally gluten-free, making this creamy chicken and rice skillet recipe a safe and comforting choice for those avoiding gluten.
Can I make this recipe spicy?
Absolutely! Add a pinch of red pepper flakes when sautéing the onions or a dash of hot sauce just before serving to give the dish a gentle kick that complements the creamy flavors.
Final Thoughts
You’re going to love making and sharing this Creamy Chicken and Rice Skillet Recipe as much as you enjoy eating it. It’s an easy, comforting, and satisfying meal that brings family and friends to the table without fuss. Give it a try soon—you might just find your new go-to dinner that feels special every time you serve it.
Print
Creamy Chicken and Rice Skillet Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken and Rice recipe is a comforting one-pot meal perfect for a family dinner. Tender chicken thighs are sautéed with aromatic vegetables, then simmered with rice, garlic, and broth to create a rich, creamy dish enhanced with parmesan and fresh parsley.
Ingredients
Fats and Oils
- 1/4 cup olive oil
- 4 Tbsp unsalted butter (divided)
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 head garlic
- 1/3 cup Italian parsley, finely chopped
Protein
- 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
Grains
- 2 cups medium grain rice (or Jasmine rice, un-rinsed)
Liquids and Broth
- 1 cup dry white wine (such as Chardonnay)
- 5 cups low sodium chicken broth, hot
Seasonings
- 2 tsp salt (divided, preferably sea salt)
- 1/4 tsp freshly ground black pepper
- 2 bay leaves (optional)
Dairy
- 1/2 cup parmesan cheese, shredded (plus more for serving)
Instructions
- Sauté Vegetables: In a Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil and 2 tablespoons of butter until melted and hot. Add the finely diced onion, grated carrots, and 1 teaspoon of salt. Sauté for 8 to 10 minutes until the vegetables are soft and golden.
- Cook Chicken: Add the chopped chicken thighs, bay leaves, remaining 1 teaspoon salt, and black pepper. Stir and sauté for about 5 minutes until the chicken is golden on all sides.
- Deglaze with Wine: Increase heat to high and pour in the white wine. Allow it to boil down while scraping the bottom of the pot to lift any browned bits. Continue until most of the wine has evaporated.
- Add Broth and Rice: Pour in the hot chicken broth, then stir in the uncooked rice evenly into the liquid.
- Add Whole Garlic and Simmer: Leave the garlic head whole with cloves intact, slice the end to expose the cloves, and place it sliced side down in the center of the rice. Bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the rice is cooked through.
- Finish the Dish: Turn off the heat, remove the garlic head, and optionally squeeze out softened garlic cloves into the rice. Stir in the remaining 2 tablespoons of butter until fully incorporated. Finally, add the chopped parsley and parmesan cheese, stirring gently to create a creamy texture. Serve immediately, garnished with additional parsley and parmesan if desired.
Notes
- Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
- Do not rinse the rice before cooking to retain starch for creaminess.
- Whole garlic adds a subtle roasted garlic flavor without overpowering the dish.
- Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
- The recipe can be adjusted easily for fewer servings by halving ingredients.
- Parmesan adds a rich umami punch; use freshly shredded for best flavor.
