Creamy, comforting, and simple, this Creamy Chicken and Rice pairs seared chicken breasts with a rich, velvety sauce and fluffy rice for a homey one-dish meal. The sauce is silky from cream and brightened by sautéed onion and garlic, while the chicken stays juicy after a gentle simmer. Texture is smooth sauce, tender sliced chicken, and a bed of plain rice to soak it all up. It’s easy because the steps are straightforward: brown, sauté, simmer, and finish — perfect for weeknights or a relaxed weekend dinner. For a little color and freshness, sprinkle chopped parsley before serving or try it over buttered rice for extra richness. For a spicier spin, see a related take on rice bowls here: Creamy Cajun Chicken and Rice bowls.

Why You’ll Love This Creamy Chicken and Rice

Hands-off simmering: once the sauce is simmering, the dish cooks gently with minimal attention.
Rich, silky sauce: cream plus pan fond makes a flavorful, smooth coating for the chicken.
Juicy chicken breasts: quick sear locks in moisture before slow cooking in the sauce.
Simple pantry ingredients: uses items most homes already have—rice, chicken, onion, garlic, cream.
Fast weeknight option: prep and active cooking are short; rice cooks while the chicken simmers.
Flexible serving: serve over plain rice, buttery rice, or even mashed potatoes for a change.
Easy to scale: double or halve the recipe without changing the method.
Mild flavor profile: family-friendly and easy to adjust with optional spices or herbs.

What Is Creamy Chicken and Rice?

Creamy Chicken and Rice is a straightforward comfort-dish that combines seared chicken breasts with a cream-based sauce and cooked rice. It tastes mild and creamy with savory notes from the pan-browned chicken and the onion-garlic sauté. The texture mixes tender chicken and a velvety sauce that clings to rice, making each bite rich and satisfying. The cooking method is stovetop sear-then-simmer: brown the chicken, build flavor with onions and garlic, add chicken broth and cream, then simmer until cooked through. The overall vibe is classic comfort food — perfect for weeknight dinners, casual family meals, or a simple Sunday supper.

Ingredients for Creamy Chicken and Rice

For the Base

2 chicken breasts
Olive oil
Salt and pepper to taste

For the Rice

1 cup rice
Follow package instructions for water and timing

For the Sauce

1 cup chicken broth
1 cup cream
1 onion, diced
2 cloves garlic, minced

To Serve

Optional: parsley for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken breasts: Skinless, boneless breasts are used here. Swap for boneless thighs if you prefer darker meat—adjust simmer time slightly.
Olive oil: Any neutral oil (canola, vegetable) works for searing. Use extra-virgin olive oil for a touch of flavor but keep heat moderate.
Salt and pepper: Adjust to taste. Start light with salt in the sauce and finish after simmering for the best balance.
Rice: Use long-grain white rice for a fluffy result. For brown rice, cook separately according to package instructions; brown rice takes longer, so start it earlier.
Chicken broth: Low-sodium broth lets you control salt. Water plus a bouillon cube can substitute in a pinch.
Cream: Heavy cream gives the richest sauce. For a lighter option, use half-and-half or a mix of milk and a small amount of butter to mimic richness—note the sauce will be thinner.
Onion and garlic: Yellow or white onion works well. Use shallot if you want a milder, sweeter note.
Parsley (optional): Fresh parsley adds color and freshness. Chives or a sprinkle of lemon zest are optional alternatives.

Step-by-Step Instructions

Step 1 – Prepare the rice and season the chicken

Pat both chicken breasts dry with paper towels. Season both sides with salt and pepper.
Start the rice according to package instructions so it finishes around the same time as the chicken.
Visual cue: The rice should be simmering with the lid on and most water absorbed when you begin the sauce.

Step 2 – Brown the chicken

Heat a drizzle of olive oil in a pan over medium heat.
Add the seasoned chicken breasts and cook until browned on both sides, about 3–5 minutes per side depending on thickness.
Remove the chicken and set aside.
Pro cue: Don’t move the chicken too early — it will release when it’s ready to flip and will have a better sear.

Step 3 – Sauté the aromatics

In the same pan with the remaining oil and pan fond, add the diced onion and minced garlic.
Sauté until the onion softens and becomes translucent, about 3–4 minutes.
Visual cue: The onion should look glossy and slightly golden at the edges, not browned or crispy.

Step 4 – Add liquids and return chicken

Return the chicken to the pan.
Pour in the chicken broth and the cream, gently stirring to combine and loosen any browned bits from the pan.
Bring the liquid to a simmer over medium heat.
Pro cue: Scrape the pan bottom with a wooden spoon to lift up browned bits — that builds depth in the sauce.

Step 5 – Simmer until cooked

Reduce the heat to low, cover the pan, and let it cook for about 20 minutes.
Ensure the chicken reaches 165°F (74°C) at its thickest part before removing.
Visual cue: The sauce should be bubbling gently while covered and slightly thickened at the edges.

Step 6 – Finish and serve

Remove the chicken and slice or keep whole, spooning sauce over the top.
Serve the creamy chicken over the cooked rice and garnish with parsley if desired.
Pro cue: Taste the sauce and adjust salt and pepper just before serving.

Pro Tips for Success

Dry chicken before seasoning: This helps achieve a good sear and prevents steaming.
Use medium heat for searing: Too hot burns the oil and crust; too low won’t brown properly.
Don’t overcook the onion: Aim for translucence; over-browned onions change the intended flavor.
Gentle simmer, not a boil: A hard boil can curdle cream and toughen chicken.
Check doneness with a thermometer: 165°F (74°C) at the thickest part is safe and keeps the meat juicy.
Taste and adjust at the end: Salt, pepper, and a tiny splash of lemon (optional) can brighten the sauce.
Let the sauce rest briefly off heat: It will thicken a bit as it cools and concentrate flavors.
Stir gently when adding cream: This blends without splashing and keeps sauce smooth.

Flavor Variations

OPTIONAL: Lemon and herb — add a teaspoon of lemon zest and 1 teaspoon chopped thyme or basil to the sauce for brightness.
OPTIONAL: Mushroom boost — add 1 cup sliced mushrooms in Step 3 and sauté until browned for an earthy flavor.
OPTIONAL: Mustard tang — whisk in 1 teaspoon Dijon mustard with the cream for slight tang and depth.
OPTIONAL: Spinach fold-in — stir a few handfuls of fresh spinach into the sauce in the last 2 minutes to wilt and add color.
OPTIONAL: Cheesy finish — stir in 1/4 cup grated Parmesan just off heat for a richer, nutty sauce.
OPTIONAL: Pepper kick — add a pinch of red pepper flakes when sautéing the garlic for heat.

Serving Suggestions

Serve over plain steamed rice to let the creamy sauce shine.
Spoon over buttery or garlic rice for extra comfort.
Pair with a simple green salad dressed with lemon vinaigrette to cut richness.
Serve with roasted or steamed green beans, broccoli, or asparagus for color and texture.
Plate with mashed potatoes instead of rice for a Southern-style comfort dish.
For family-style serving, present the whole breasts on a platter and ladle sauce on top, allowing guests to slice.
Garnish with chopped parsley or chives for freshness and a pop of color.

Make-Ahead, Storage & Reheating

Make-ahead: You can brown the chicken and prepare the sauce up to the simmer step, then cool and refrigerate for up to 24 hours. Reheat gently and finish cooking the chicken to 165°F.
Fridge storage: Store finished dish in an airtight container for up to 3–4 days.
Reheating: Reheat on low heat on the stove with a splash of broth or water to loosen the sauce, stirring gently. Microwave in short bursts, stirring between them, adding a little liquid if the sauce tightens.
Texture changes: Cream-thickened sauces will thicken in the fridge and may separate slightly on reheating; loosen with warm broth and whisk gently to recombine.

Storage and Freezing Instructions

Freezing finished cream-based dishes is not ideal because the sauce can separate and become grainy when thawed. If you must freeze:
- Freeze only the chicken and broth portion before cream is added. Cool, seal in a freezer-safe container, and freeze for up to 2 months.
- Thaw overnight in the fridge, reheat gently, then add cream at the end to finish the sauce.
If you plan to freeze, store rice separately; frozen rice texture suffers least when chilled quickly and reheated with moisture.
When refrigerating, use airtight containers and consume within 3–4 days for best quality.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 520 kcal | 34 g | 44 g | 22 g | 1 g | 620 mg

Estimates vary by brands and portions.

FAQ About Creamy Chicken and Rice

How do I stop the sauce from being too thin?

Simmer uncovered for a few minutes to reduce it, or stir in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.

What if the sauce is too thick?

Stir in a little warm chicken broth or water, a tablespoon at a time, until you reach the desired consistency.

Can I use frozen chicken breasts?

Yes, but thaw them first for even cooking and proper searing. Cooking from frozen will change sear time and texture.

How can I tell when the chicken is done?

Use an instant-read thermometer: the thickest part should read 165°F (74°C). Alternatively, slice to check that juices run clear.

Can I make this dairy-free?

You can use a non-dairy cream substitute labeled for cooking (like unsweetened coconut cream or a soy-based creamer) but expect a change in flavor and texture.

Will the rice absorb too much sauce?

Plain rice will soak up some sauce, which is intended. Keep extra sauce in the pan and spoon more over rice as needed when serving.

Notes

Let chicken rest a few minutes after removing from the pan to retain juices.
For even searing, bring chicken to room temperature for 10–15 minutes before cooking.
Use a heavy-bottomed skillet to prevent hot spots and promote even browning.
Finish with a light sprinkle of fresh parsley to add color and a mild herbal note.
If using lower-fat cream, add a small pat of butter at the end for richness if desired.
Slice chicken against the grain when serving for the most tender bites.

Troubleshooting

Bland sauce: Taste and add a pinch of salt, a grind of pepper, or a small splash of lemon juice to brighten flavors.
Chicken overcooked and dry: Reduce simmer time and check temperature earlier; sear shorter if breasts are thin.
Sauce curdles: Heat too high after adding cream. Lower the heat and whisk gently; add a bit of warm broth and whisk to smooth.
Rice finishes too early or late: Stagger start times so rice and chicken finish together; keep rice covered and warm if it’s done early.
Pan fond stuck and burned: Don’t scrape aggressively while frying; use moderate heat and deglaze with broth to lift fond.
Sauce too salty: Add more cream or a splash of water/broth and a peeled potato simmered in the sauce briefly to absorb excess salt, then remove the potato.

Final Thoughts

This Creamy Chicken and Rice is an easy, dependable dish that balances rich sauce with simple ingredients for a satisfying meal any night of the week. Browned chicken, a savory cream sauce, and a bed of rice come together with minimal fuss and maximum comfort. For another creamy, one-pot take on chicken and rice with a Parmesan twist, check out this inspired variation: Creamy Parmesan One Pot Chicken and Rice.