Description
A creamy and flavorful one-pan chicken and rice recipe featuring tender seared chicken, rich sauce, and fluffy rice cooked together for the perfect comfort meal.
Ingredients
For the Chicken:
2 lbs chicken thighs or breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tbsp olive oil
For the Sauce:
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried parsley
½ tsp salt
½ tsp black pepper
1 tsp cornstarch + 1 tbsp water (optional)
For the Rice:
1½ cups long-grain white rice
3 cups water or chicken broth
Instructions
1. Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet and sear for 4–5 minutes per side until golden brown. Remove and set aside.
2. In the same skillet, melt butter and sauté onions for 3 minutes. Add garlic and cook for 30 seconds.
3. Deglaze the pan with chicken broth, scraping the browned bits. Add cream, thyme, parsley, salt, and pepper. Simmer for 5 minutes and thicken with cornstarch slurry if needed.
4. Rinse rice and cook in water or broth for 15 minutes, covered, until tender. Let rest for 5 minutes and fluff with a fork.
5. Return chicken to the skillet, cover, and simmer for 10–15 minutes until fully cooked and coated in sauce.
6. Serve chicken over rice, spooning the creamy sauce generously on top. Garnish with fresh parsley.
Notes
Use bone-in thighs for deeper flavor but cook slightly longer.
Add mushrooms, spinach, or peppers for color and nutrition.
Swap heavy cream with half-and-half for a lighter texture.
Add red pepper flakes or Cajun seasoning for a spicy twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg