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A close-up, top-down view of rich, creamy chicken and rice skillet, featuring chunks of golden chicken in a thick sauce.

Creamy Chicken and Rice Skillet

This one-skillet meal combines chicken and rice in a rich, creamy sauce, perfect for a quick and satisfying family dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breasts cut into small bite size cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Skillet
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 cup rice long grain, such as Jasmine
  • 2 cups chicken broth low sodium
  • to taste salt and pepper
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • fresh parsley for garnish

Equipment

  • Large skillet with lid
  • Strainer

Method
 

  1. Season the chicken with the sweet paprika, garlic powder and onion powder. Set the chicken aside.
  2. In a large skillet melt the butter over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
  3. Add the chicken to the skillet and cook for 5 minutes until no longer pink.
  4. Add Italian seasoning, rice, chicken broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cover the skillet with a lid. Cook for 15 minutes without stirring the rice.
  5. Stir in the heavy cream and Parmesan cheese and cook for a couple more minutes until the rice absorbs most of the cream. Taste for seasoning and adjust with salt and pepper as needed.
  6. Garnish with parsley and serve immediately.

Nutrition

Calories: 695kcalCarbohydrates: 47gProtein: 41gFat: 38gSaturated Fat: 22gCholesterol: 172mgSodium: 590mgPotassium: 760mgFiber: 2gSugar: 4gVitamin A: 1547IUVitamin C: 5mgCalcium: 397mgIron: 2mg

Notes

Rinse the uncooked rice in a strainer under cool running water before cooking to remove excess starch or debris for fluffier results.
Keep the lid securely on the skillet for the full 15 minutes the rice is steaming; do not stir or peek.
Wait until the dish is complete before adding extra salt, as the chicken stock and Parmesan cheese already contain salt.
Leftover creamy chicken and rice keeps in an airtight container in the refrigerator for up to 5 days.

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