One-Pan Creamy Chicken and Rice (Print-Friendly Version)
Chicken finishes over rice that cooks in the skillet broth. Cream is added after the rice becomes tender so the grain’s cooking liquid is easy to control.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 4 boneless, skinless chicken breasts
02 - 1 cup long grain white rice
03 - 2 cups low-sodium chicken broth
04 - 1 cup heavy cream
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1 teaspoon paprika
09 - Salt and black pepper, to taste
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Hot water, a splash at a time only if rice needs more liquid
# How to Make It:
01 - Season chicken with paprika, salt and pepper. Even out very thick portions so the pieces cook at similar rates.
02 - Heat oil in a wide, deep skillet with a tight lid. Brown chicken on both sides, then transfer to a plate; it will finish cooking with the rice.
03 - Soften the onion in the same skillet, then add garlic briefly. Stir in the dry long-grain white rice and the two cups broth, loosening browned bits.
04 - Bring to a simmer, return chicken and cover. Cook over low heat, beginning checks around twenty minutes. Check rice is tender and chicken centers reach 165°F; timing depends on thickness and the pan.
05 - If chicken finishes before rice, remove it to a clean plate. If rice is firm and the pan is dry, add a small splash of hot water, cover and continue cooking. Do not add cream to compensate for dry, uncooked rice.
06 - Once rice is tender, gently fold in cream and warm through. Return any removed cooked chicken and garnish with optional parsley.
# Extra Suggestions:
01 - Use ordinary long-grain white rice for this method. Brown, instant and microwave rice have different liquid and timing requirements.
02 - Keep it covered during the initial simmer so steam remains available to cook the rice. Check when the first cooking interval is nearly over.
03 - Even the thickness before browning. Use temperature rather than a fixed minute count to decide when it is cooked.
04 - This version cooks dry rice in the same skillet. The separate smothered-chicken guide serves a finished cream sauce over already cooked rice.