There are some dinners that just feel like a warm hug in a bowl, and for me, this Creamy Chicken and Rice is exactly that. It’s the kind of meal I turn to on a chilly Tuesday evening when I want something utterly satisfying without spending hours in the kitchen. This isn’t just another chicken and rice dish; it’s a carefully balanced one-pan meal where tender chicken, fluffy rice, and a velvety, savoury sauce all come together beautifully. Friends always ask me for this recipe after trying it at dinner parties, and I’m always happy to share it.

What makes this particular recipe stand out is the depth of flavour we build in just one pan. We start by searing the chicken to get a gorgeous golden crust, which leaves behind delicious browned bits that form the foundation of our sauce. The rice then toasts in those flavours before simmering away in a rich chicken stock. The final touch of crème fraîche and Parmesan cheese creates a sauce that’s luxurious and creamy without being heavy. It’s a dish that feels special enough for guests but is straightforward enough for a regular weeknight.

This is a recipe for anyone who appreciates a hearty, flavourful meal that doesn’t require a mountain of washing up. It’s a true family favourite in my house, and it works wonderfully when you need a reliable, delicious dinner that everyone seems to love. If you’re looking for other satisfying family meals, our Easy Ground Beef Tacos Recipe is another one that gets requested often.

Recipe Overview

This Creamy Chicken and Rice recipe delivers tender chicken pieces and perfectly cooked rice enveloped in a rich, savoury sauce scented with garlic and thyme. It’s a complete meal in one pan. After testing this recipe five times, I finally got the liquid-to-rice ratio just right to ensure the rice is fluffy and cooked through, never mushy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Chicken And Rice Recipe

• Genuine Flavour: The taste is deeply savoury, built from searing the chicken, sautéing aromatics like onion and garlic, and simmering everything in a quality chicken stock. The final additions of tangy crème fraîche and nutty Parmesan cheese elevate it into something truly special.
• Ready in Under an Hour: From chopping the onion to serving, this dish comes together in about 45 minutes, making it completely achievable for a midweek dinner.
• Flexible Recipe: This is a great base recipe to adapt. You can stir in a few handfuls of fresh spinach at the end until it wilts, add sliced mushrooms with the onions, or top with crispy bacon bits for extra texture.
• Great for a Cosy Night In: It’s ideal when you want a substantial, comforting meal. I often make this on a Sunday evening to round off the weekend.
• Family Tested: My kids, who can be fussy eaters, always clear their plates when I make this. The combination of creamy chicken and rice is always a winner.

Creamy Chicken And Rice Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this creamy chicken and rice, we’re using simple, high-quality ingredients. I find that using boneless, skinless chicken thighs results in the most tender and flavourful meat, as they don’t dry out during the simmering stage. For the stock, a good quality cube or pot, like Knorr or Marigold, makes a real difference to the final flavour.

• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp olive oil
• 15g unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 200g long-grain white rice, rinsed
• 60ml dry white wine (like Sauvignon Blanc, optional but recommended)
• 750ml hot chicken stock
• 1 tsp dried thyme
• 150g full-fat crème fraîche
• 40g Parmesan cheese, finely grated
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Marcus’s Tip: Don’t be tempted to use low-fat crème fraîche. The full-fat version is essential for creating a stable, creamy sauce that won’t split or curdle when you stir it into the hot pan.

How to Make This Creamy Chicken And Rice Recipe

The process for this one-pan chicken rice is very straightforward. We build layers of flavour step by step, ensuring the final dish is cohesive and delicious. The key is to manage your heat and have your ingredients ready to go before you start.

1. Sear the Chicken: Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, deep frying pan or a shallow casserole dish over a medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until deeply golden brown. Don’t worry if it’s not cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
3. Deglaze and Toast the Rice: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Add the rinsed rice to the pan and stir continuously for about 1 minute to coat it in the butter and aromatics. I find that this toasting step gives the rice a lovely nutty flavour.
4. Simmer Everything Together: Pour in the hot chicken stock and stir everything together. Bring the liquid to a gentle simmer.
5. Cook the Chicken and Rice: Return the seared chicken and any accumulated juices back to the pan. Stir once, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time.
6. Finish with Creaminess: Remove the pan from the heat. Take off the lid and let it stand for 2 minutes. Add the crème fraîche, grated Parmesan cheese, and fresh parsley. Stir gently until the cheese has melted and everything is combined into a wonderfully creamy consistency.
7. Serve: Check the seasoning and add more salt and pepper if needed. Serve immediately, garnished with a little extra fresh parsley if you like.

Tips From My Kitchen

• Temperature Control: When you add the crème fraîche and Parmesan at the end, make sure the pan is off the heat. Adding dairy to a boiling liquid is the fastest way to make it split. Gentle, residual heat is all you need to melt the cheese and create a smooth sauce.
• The Secret Step: Don’t skip searing the chicken properly. That browning process, known as the Maillard reaction, creates a huge amount of flavour that stock alone cannot replicate. I learned that taking the time to do this first step properly transforms the entire dish.
• Make-Ahead: You can get a head start by chopping the onion and garlic and cutting the chicken up to a day in advance. Store them in separate airtight containers in the fridge. The dish itself is best made fresh.
• Storage: Leftovers are fantastic! Store any remaining creamy chicken and rice in an airtight container in the fridge for up to 3 days. Reheat it gently in a saucepan over a low heat, adding a splash of water or chicken stock to loosen the sauce as it warms up.

Equipment You’ll Need

• Large, deep frying pan or skillet with a lid
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Delicious Variations to Try

While this recipe is wonderful as it is, it’s also very adaptable. Here are a few variations I’ve tried and enjoyed:

• Lemony Herb Version: Stir in the zest of one lemon along with the fresh parsley at the end for a bright, fresh lift.
• Add Some Veg: Add 150g of frozen peas for the last 5 minutes of cooking time, or stir in a couple of large handfuls of fresh spinach at the very end until it just wilts. Sliced mushrooms can also be added with the onions.
• Different Protein: This recipe works well with boneless, skinless chicken breasts (just be careful not to overcook them) or even diced pork loin.

What to Serve With This Creamy Chicken And Rice Recipe

This is a hearty one-pan meal, so you don’t need much on the side. However, if you want to round it out, here are a few suggestions:

• Steamed Green Beans: A side of simple steamed green beans or tenderstem broccoli adds a welcome touch of green and a fresh, crisp texture.
• A Simple Green Salad: A salad with a sharp lemon vinaigrette helps to cut through the richness of the creamy sauce.
• Wine Pairing: A glass of the same dry white wine you used in the recipe, like a Sauvignon Blanc or a Pinot Grigio, is an excellent match.

Frequently Asked Questions

Creamy Chicken And Rice Recipe

A comforting one-pan dish featuring tender, golden-brown chicken and fluffy rice, all brought together in a rich, savory cream sauce.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 715

Ingredients Method Notes

Ingredients

  

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp olive oil
• 15 g unsalted butter
• 1 large onion finely chopped
• 2 cloves garlic minced
• 200 g long-grain white rice rinsed
• 60 ml dry white wine like Sauvignon Blanc, optional but recommended
• 750 ml hot chicken stock
• 1 tsp dried thyme
• 150 g full-fat crème fraîche
• 40 g Parmesan cheese finely grated
• 2 tbsp fresh parsley finely chopped
• Salt and freshly ground black pepper to taste

Method

 

1. Sear the Chicken: Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, deep frying pan or a shallow casserole dish over a medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, until deeply golden brown. Don't worry if it's not cooked through at this stage. Remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics: Reduce the heat to medium and add the butter to the pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
3. Deglaze and Toast the Rice: If using wine, pour it into the pan and scrape up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Add the rinsed rice to the pan and stir continuously for about 1 minute to coat it in the butter and aromatics. I find that this toasting step gives the rice a lovely nutty flavour.
4. Simmer Everything Together: Pour in the hot chicken stock and stir everything together. Bring the liquid to a gentle simmer.
5. Cook the Chicken and Rice: Return the seared chicken and any accumulated juices back to the pan. Stir once, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during this time.
6. Finish with Creaminess: Remove the pan from the heat. Take off the lid and let it stand for 2 minutes. Add the crème fraîche, grated Parmesan cheese, and fresh parsley. Stir gently until the cheese has melted and everything is combined into a wonderfully creamy consistency.
7. Serve: Check the seasoning and add more salt and pepper if needed. Serve immediately, garnished with a little extra fresh parsley if you like.

Notes

For best results, use hot chicken stock to ensure even cooking of the rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Creamy Chicken and Rice recipe has earned a permanent spot in my dinner rotation, and I hope it finds its way into yours too. It’s a dish that proves simple ingredients, handled with a bit of care, can create something truly satisfying. If you decide to make it, I’d love to hear how it turned out for you. Please leave a comment below! For a sweet treat to follow, why not try our fantastic Stuffed Cookies Recipe?

Happy cooking,
Marcus