Go Back
+ servings
serving creamy chicken and rice from a skillet
Print Recipe
5 from 7 votes

Creamy Chicken And Rice

Creamy Chicken and Rice has the juiciest chicken nestled in delicious, creamy rice. This one-dish chicken recipe is perfect for busy weeknights.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: creamy chicken and rice, one pot chicken and rice
Servings: 4
Calories:
Author: Jordan

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup jasmine rice
  • 1 1/2 cups chicken broth
  • 3 garlic cloves, minced
  • 1 tablespoon cooking wine
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 1 cup baby bella mushrooms, quartered
  • 1/2 cup frozen pearl onions
  • 1/2 cup half and half
  • 1/4 cup parmesan cheese
  • 1 cup frozen peas and carrots, or half a cup of each
  • 1/4 cup fresh chopped parsley

Instructions

  • Generously salt the chicken thighs 30-60 minutes before cooking. Allow them to come to room temperature by placing them on the counter for 10-15 minutes before cooking. Combine paprika, garlic powder, salt, and pepper in a small bowl and season both sides of the chicken.
  • Heat a large cast iron skillet on medium high heat with 1 tbsp of olive oil. When oil is shimmering, place the chicken thighs in the pan and cook 4-5 minutes per side. Remove chicken from pan and set aside.
  • Add the uncooked rice, chicken broth, garlic, cooking wine, bay leaves, Italian seasoning, mushrooms, and pearl onions to the pan. Reduce the heat to medium low and simmer, covered, for 15-20 minutes or until rice is cooked and tender. Stir occasionally.
  • Stir In half and half, parmesan cheese, peas, carrots, and parsley. Season with salt and pepper to taste and add the cooked chicken thighs back in to the pan. Simmer, uncovered, on low heat for 5-10 minutes, until thick and creamy. Add the

Video