One-Pot Creamy Chicken and Rice: The 30-Minute Weeknight Dinner Fix
Tender chicken and fluffy rice cook together in a rich Parmesan cream sauce, all in one skillet in about 30 minutes. This is the dinner that saves busy weeknights — minimal prep, one pan to clean, and pure comfort food.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
½ medium onion, diced
3 garlic cloves, minced
1 ½ cups long-grain white rice, uncooked
3 cups chicken broth
1 teaspoon Italian seasoning
Salt and black pepper, to taste
¾ cup heavy cream
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions
1. Pat the chicken dry and season with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large deep skillet over medium-high heat. Sear chicken 5-6 minutes until browned; remove and set aside.
3. In the same skillet, melt butter and sauté onion 2-3 minutes until softened. Add garlic and cook 30 seconds.
4. Add uncooked rice and toast for about 1 minute in the butter and drippings.
5. Pour in chicken broth, stir, and bring to a boil. Return chicken to the skillet, reduce heat to low, and cover.
6. Simmer covered 15-18 minutes until rice is tender and liquid is mostly absorbed.
7. Remove lid and stir in heavy cream and Parmesan. Cook uncovered 2-3 minutes until sauce thickens.
8. Season to taste, garnish with parsley, and serve warm.
Notes
Avoid lifting the lid too often while the rice simmers, as this lets steam escape.
Add the cream and cheese off high heat to prevent the sauce from separating.
Store leftovers refrigerated up to 4 days, or freeze up to 2 months.