This creamy chicken and rice is the kind of cozy meal that makes everything feel right again tender chicken, fluffy rice, and a silky, savory sauce all cooked together. It’s simple, filling, and perfect for weeknights when you want something warm and comforting without any fuss.
Ingredients
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 cup frozen peas or chopped spinach for extra color
Steps
- Sear the chicken. Heat olive oil in a deep skillet, add chicken, salt, pepper, garlic powder, and paprika. Cook until lightly golden it doesn’t need to be fully cooked yet.
- Add aromatics. Stir in onion and garlic, letting them soften and become fragrant.
- Add rice and broth. Pour in the rice and chicken broth. Stir, bring to a gentle simmer, then cover and cook for 15 minutes.
- Make it creamy. Add milk (or half-and-half) and cheese. Stir gently don’t worry if it looks thin at first; it thickens as the rice finishes cooking.
- Simmer again. Cover and cook 5–7 more minutes until the rice is tender and everything is creamy.
- Add veggies (optional). Stir in peas or spinach and let them warm through.
- Rest a moment. Let stand 3–5 minutes so the sauce settles into that perfect cozy texture.
Chef’s Tips
- Don’t lift the lid too early: Letting the rice steam creates the best texture.
- Shred cheese fresh: It melts into the sauce more smoothly.
- Adjust thickness: Add a splash of broth if it gets too thick, or a sprinkle of cheese for extra richness.
Variations
- Creamy mushroom chicken rice: Add sliced mushrooms with the onion.
- Spicy version: Stir in a pinch of red pepper flakes or Cajun seasoning.
- Lemon-herb style: Add zest of one lemon and fresh parsley at the end for brightness.