It’s been a long day, you’re tired, and the thought of a sink full of pots and pans is the last thing you want to deal with. What if you could get a wholesome, comforting dinner on the table with just one pan? That’s the magic of this One-Pan Creamy Garlic Chicken & Rice. It’s the kind of meal that feels like a warm hug, bringing together tender chicken and fluffy rice in a luxuriously creamy garlic sauce. And honestly, isn’t that what we all need on a busy weeknight?
Why You’ll Love This
You’re going to love this recipe for so many reasons. It’s a complete meal all cooked together in a single skillet, which means cleanup is an absolute breeze. The creamy sauce is rich and flavorful without being overly heavy, and it all comes together in about the same time it takes to watch your favorite sitcom. It’s a foolproof path to a satisfying dinner that’s sure to become a regular in your rotation of easy meals.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts: The lean protein star of our show.
- 1 tbsp olive oil: For searing the chicken to golden perfection.
- 1 tbsp butter: Adds a rich, silky depth to the sauce.
- 1 small yellow onion, finely diced: Builds a sweet, savory foundation.
- 4-5 cloves garlic, minced: Because you can never have too much garlic.
- 1 ½ cups long-grain white rice: The perfect grain for soaking up all that creamy goodness.
- 2 ½ cups chicken broth: Forms the base of our cooking liquid for maximum flavor.
- ½ cup heavy cream: Creates that irresistibly creamy, luxurious texture.
- 1 tsp paprika: Adds a touch of warmth and beautiful color.
- ½ cup freshly grated parmesan cheese: For a salty, nutty finish.
- Salt and black pepper to taste: The essential seasonings.
- Fresh parsley, chopped (for garnish): A pop of fresh color and flavor.
Let’s Get Cooking Step by Step
- Pat your chicken breasts completely dry with paper towels. This is the secret to getting a beautiful golden sear. Season both sides generously with salt and pepper.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken. Sear for about 5-6 minutes per side, until you have a gorgeous golden-brown crust. The chicken won’t be cooked through yet, and that’s perfect! Transfer it to a clean plate.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and cook for 3-4 minutes, until it becomes soft and translucent.
- Add the minced garlic and cook for just one more minute, until fragrant. You don’t want it to burn! Stir in the paprika.
- Add the rice to the skillet and stir it around, toasting it in the butter and onions for about a minute. This gives the rice a wonderful nutty flavor.
- Pour in the chicken broth and use your spoon to scrape up all those delicious browned bits from the bottom of the pan. Those bits are pure flavor gold!
- Bring the liquid to a gentle simmer. Nestle the partially cooked chicken breasts back into the skillet, right on top of the rice.
- Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook for 20-25 minutes. Don’t peek! The rice needs that steady steam to cook perfectly.
- After 20 minutes, check the rice. It should be tender and have absorbed most of the liquid. If the chicken has reached an internal temperature of 165°F, you’re good to go. If the rice is still a bit firm, cover and cook for another 5 minutes.
- Remove the skillet from the heat. Stir in the heavy cream and parmesan cheese until the cheese is melted and the sauce is beautifully creamy. Let it rest for 5 minutes off the heat—this lets the sauce thicken up perfectly. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve immediately.
One-Pan Cooking Tips
- Use a pan with a good, heavy bottom. A cast-iron skillet or a heavy Dutch oven distributes heat evenly, preventing the rice from burning on the bottom.
- Don’t skip the step of toasting the rice! That quick minute in the pan makes a huge difference in its final flavor.
- Resist the urge to lift the lid while the rice is cooking. You’ll let out all the precious steam it needs.
- And let’s be honest: fresh grated parmesan is always worth the extra minute of effort. The pre-shredded stuff just doesn’t melt the same way.
- If your chicken breasts are very thick, you can pound them to an even thickness before cooking. This helps them cook more evenly alongside the rice.
Variations & Substitutions
This recipe is wonderfully adaptable! For a veggie boost, stir in a couple of handfuls of fresh spinach or some chopped broccoli florets in the last 5 minutes of cooking. Out of heavy cream? Half-and-half will work in a pinch, though the sauce will be a touch less rich. For a dairy-free version, use a rich, unsweetened plant-based cream alternative and nutritional yeast instead of parmesan. You can even use leftover shredded chicken or rotisserie chicken—just stir in the shredded meat with the cream at the very end to warm through. It’s one of the most versatile shredded chicken recipes out there!
Serving Suggestions
This dish is a complete meal all on its own, but a simple side can really round it out. A crisp, green side salad with a lemony vinaigrette is my go-to because it cuts through the richness of the creamy rice beautifully. Some roasted green beans or steamed asparagus also make fantastic, quick dinner ideas for a side. For a real comfort food feast, serve it with a side of warm, crusty bread for dipping into that incredible sauce.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. The rice will continue to absorb the sauce, so when reheating, you’ll want to add a small splash of chicken broth or water to loosen it up again. Reheat gently in the microwave, stirring halfway through, or in a covered skillet over low heat on the stove until warmed through. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can become a bit grainy upon thawing.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs are a great alternative. They might need a minute or two longer to sear, but they’ll become incredibly tender and juicy in the sauce.
My rice is still crunchy. What happened? This usually means the liquid was absorbed too quickly. Next time, make sure your skillet has a very tight-fitting lid to trap the steam, and ensure your heat is on a steady, low simmer. You can always add a couple more tablespoons of broth, cover, and cook for a few more minutes to rescue it.
Is this one of those healthy chicken recipes I can feel good about? I think so! It’s a balanced meal with lean protein, carbs, and you control the sodium. Using a moderate amount of cream and cheese provides richness without going overboard, making it a satisfying and healthy dinner idea.
Can I use brown rice? You can, but it will require more liquid and a longer cooking time. I’d recommend using a tested recipe specifically designed for brown rice to ensure the best results. This One-Pan Creamy Garlic Chicken & Rice is the kind of simple, reliable dish that turns an ordinary weeknight into something special. So grab your favorite skillet, and let’s make something delicious together.
