Dinner doesn’t need to be complicated. This one-pot creamy chicken and rice recipe is a dependable choice when you want something warm and filling without extra dishes. It’s made with common ingredients, cooks in one pan, and turns out creamy and tender every time. A true staple in any collection of simple dinner recipes.
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Why You’ll Love This Recipe
This dish is everything a weeknight dinner should be. One pan. Simple ingredients. No unnecessary prep. The rice cooks in the same pot as the chicken, absorbing all the flavor. It’s flexible enough to adapt to what you have in your fridge and doesn’t leave you with a sink full of dishes. Great for families or meal prep.
For more one-pan dinners, try our Creamy Tomato Chicken Skillet or Easy Chicken and Broccoli Stir Fry.
Ingredients Needed
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast or thighs, diced
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas (optional)
- 1/4 cup grated parmesan (optional)
Note: Use low-sodium broth to control seasoning.
How to Make One-Pot Creamy Chicken and Rice
- Heat olive oil in a large skillet or deep sauté pan over medium heat. Add diced chicken and cook for 4 to 5 minutes until lightly browned. It doesn’t need to be fully cooked yet.
- Add chopped onion and garlic. Cook for 2 to 3 minutes until softened and fragrant.
- Stir in the rice, chicken broth, salt, and pepper. Bring to a boil, then reduce heat to low.
- Cover and simmer for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir occasionally to prevent sticking.
- Pour in the cream and stir well. Simmer uncovered for 2 to 3 minutes until the sauce thickens slightly.
- Stir in peas and parmesan if using. Let the dish rest for 5 minutes before serving.
This recipe pairs well with our 5-Minute Cucumber Salad or Simple Roasted Carrots.
Serving & Storage Tips
Serve warm directly from the pot. This dish is complete on its own but also works well with a fresh salad or steamed greens. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or water to loosen the sauce.
Looking for more easy meals to prep ahead? Try our Meal Prep Chicken Burrito Bowls.
Helpful Notes
- Rice choice: Stick to long grain white rice for best results. Brown rice requires more liquid and longer cook time.
- Cream substitute: Use half-and-half for a lighter option or coconut milk for a dairy-free version.
- Chicken swap: Leftover cooked chicken can be added during the last 5 minutes of cooking.
Need help with rice ratios? Check out our One-Pot Cooking Chart for tips.
Conclusion
This one-pot creamy chicken and rice is a reliable meal you’ll turn to again and again. It fits everything we look for in simple dinner recipes. One pan. Everyday ingredients. Minimal cleanup. Whether you’re feeding a family or just want something warm and filling after a long day, this dish always delivers.
Made it? Leave a rating and tell us how you served it. What’s your favorite one-pot dinner?
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes. Add it after the rice is fully cooked, just before adding cream. This keeps it from drying out.
Can I freeze this dish?
It’s best fresh, but it can be frozen. Cool fully, portion into containers, and freeze for up to 2 months. Thaw and reheat with added liquid.
Can I add vegetables?
Yes. Try frozen peas, chopped spinach, or small broccoli florets. Stir them in during the final 5 minutes of cooking.