Easy Creamy Chicken and Rice

LEEZA JOHAN

This isn’t just a quick recipe; it’s a photograph of the perfect, rich meal. It’s hard to imagine a more comforting plate than this creamy, browned, perfectly grilled chicken, all bathed in a thick, golden sauce over fluffy rice. This easy, elegant recipe will have you feeling like a master chef in minutes, all with simple ingredients. Enjoy!

This classic and creamy chicken and rice recipe is not just delicious but is a breeze to make in under thirty minutes. Perfect for a weeknight dinner!

Easy Creamy Chicken and Rice

Creamy Grilled Chicken and Rice

A restaurant-quality recipe in under thirty minutes!

Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Yields: 4 servings

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 1 ¼ cups chicken broth

  • 1 cup heavy cream

  • ½ cup freshly grated Parmesan cheese

  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional, for a thicker sauce)

  • Salt and freshly cracked black pepper to taste

  • Freshly chopped parsley, for garnish

  • 2 cups cooked white rice, for serving

Instructions:

  1. Season the Chicken: In a bowl, toss the chicken cubes with garlic powder, dried oregano, dried thyme, salt, and black pepper.

  2. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden-brown all over and cooked through (about 5-7 minutes). Set the chicken aside on a plate.

  3. Make the Cream Sauce: Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 1 minute, until fragrant.

  4. Deglaze the Skillet: Pour in the chicken broth, making sure to scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon.

  5. Add the Cream: Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, until the sauce is slightly reduced. If you prefer a thicker sauce, whisk in the cornstarch and water mixture.

  6. Finish the Sauce: Add the Parmesan cheese, and stir until completely melted. Taste and adjust seasoning with salt and pepper.

  7. Combine: Add the cooked chicken (and any juices from the plate) back into the skillet. Simmer together for 1-2 minutes until everything is warmed through.

  8. Serve: Garnish with fresh parsley. Serve immediately over fluffy white rice. Enjoy!

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