Description
This One Pan Creamy Chicken and Rice is cozy, creamy, and packed with simple homestead flavor. Tender chicken, fluffy rice, and a rich sauce all come together in one easy skillet.
Ingredients
• 2 large chicken breasts, cut into 1″ cubes
• 4 tbsp butter
• 1 cup diced yellow onions (frozen from the summer garden works great)
• 3–5 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup white jasmine rice, rinsed
• 2 cups chicken broth (home‑canned if you have it)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
Instructions
1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add the cubed chicken and cook in batches until the edges are browned. Remove from the pan.
3. Add a splash of broth to deglaze the pan.
4. Add the butter and onions. Cook for 5 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute.
6. Add the broth, rinsed rice, seasonings, and return the chicken to the pan. Stir to combine.
7. Bring to a boil, then cover and reduce heat to a simmer. Cook 15–20 minutes, stirring occasionally, until the rice is tender.
8. Stir in the heavy cream and parmesan until creamy and melted.
9. Remove from heat, garnish with parsley if desired, and serve warm.
Notes
• Rinse the rice to keep the dish creamy, not sticky.
• Brown the chicken just enough for color — it finishes cooking with the rice.
• Frozen onions work great and melt right into the dish.
• Use as much garlic as your heart tells you to.
• Stir occasionally while simmering to keep the rice from sticking.
• Add a splash of broth when reheating to bring the creaminess back.
• Parmesan melts best when added off the heat.
• Fresh parsley adds a bright finish if you have it
- Cook Time: 30
- Category: Dinner
- Method: Sautéing
- Cuisine: American