Creamy Chicken & Rice Recipe

This Creamy Chicken & Rice Recipe is a cozy one-pan dinner filled with tender chicken, fluffy rice, sweet peas, carrots, and a rich, savory cream sauce. The Creamy Chicken & Rice Recipe is simple enough for a busy weeknight but hearty enough to serve when you want something warm and satisfying. Best of all, this Creamy Chicken & Rice Recipe uses everyday ingredients and comes together in one skillet, making cleanup easy too.

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 6

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2½ cups chicken broth
• 1 cup heavy cream
• 1 cup diced carrots
• 1 cup frozen peas
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

Pat the chicken dry and season it on both sides with salt, black pepper, garlic powder, and Italian seasoning.

Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken skin-side down and cook for about 5–7 minutes, until the skin is crisp and golden brown. Turn the chicken over and cook for another 3 minutes. Transfer it to a plate. It doesn't need to be completely cooked at this stage.

Reduce the heat to medium and melt the butter in the same skillet. Add the chopped onion and carrots and cook for about 4 minutes, stirring occasionally, until they begin to soften.

Stir in the garlic and cook for another 30 seconds. Add the rice and stir it around the skillet for about a minute so the grains become lightly coated in the butter and flavorful pan juices.

Pour in the chicken broth and add the thyme and dried parsley. Stir well, scraping up any browned bits from the bottom of the skillet.

Nestle the browned chicken back into the rice mixture. Bring everything to a gentle simmer, then reduce the heat to low and cover the skillet. Cook for 18–22 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to a clean plate for a moment. Stir the heavy cream, frozen peas, and Parmesan into the rice. Cook over low heat for another 3–5 minutes, stirring gently, until the peas are heated through and the rice becomes creamy.

If the mixture gets thicker than you'd like, stir in a splash of chicken broth. Taste and add more salt and pepper if needed.

Return the chicken to the skillet and spoon some of the creamy rice around it. Sprinkle generously with fresh parsley and serve while everything is hot.

Tips for Creamy Chicken & Rice

For the best Creamy Chicken & Rice Recipe, use long-grain white rice rather than instant rice, since it holds its texture better while cooking in the sauce. Keep the heat low once the skillet is covered so the liquid absorbs gradually without scorching the bottom.

You can also remove the cooked chicken from the bones and shred it before stirring it back into the creamy rice. This makes the dish especially easy to serve in bowls and gives you tender chicken in every bite.