If you’re searching for a comforting, flavorful weeknight meal that comes together effortlessly, you have to try this One Pot Creamy Chicken and Rice Recipe. This dish combines tender, juicy chicken pieces with perfectly cooked rice, all smothered in a luscious, cheesy cream sauce. With its vibrant mix of frozen vegetables, fragrant Italian seasoning, and a hint of garlic, every bite bursts with warmth and satisfaction. Best of all, this recipe uses just one pot, so cleanup is a breeze, making it an instant favorite for busy nights or relaxed dinners with family and friends.
Ingredients You’ll Need
Every ingredient in this One Pot Creamy Chicken and Rice Recipe plays a key role in creating that dreamy creamy texture and rich flavor profile. From the savory chicken and aromatic onions to the tender rice and cheesy finish, these simple essentials come together to make magic happen.
- Chicken breast: Diced into small, even pieces for quick and consistent cooking.
- Salt and ground black pepper: Essential seasonings to enhance the natural flavors of the chicken and dish.
- Butter: Adds richness and helps soften the onions while building the flavor base.
- Diced yellow onion: Brings sweetness and depth to the sauce as it cooks down.
- Minced garlic: Infuses the dish with a warm, fragrant aroma.
- Italian seasoning: A blend of herbs that pairs perfectly with chicken and rice for an extra flavor boost.
- Chicken seasoning: Provides another layer of savory notes that tie everything together.
- Dry white wine (optional): Adds acidity and complexity; use extra broth if omitted.
- Low sodium chicken broth: Keeps the dish moist and flavorful without overpowering the other ingredients.
- White long grain rice: Adds the classic creamy texture as it absorbs the cooking liquids.
- Frozen mixed vegetables: Convenient and colorful, they add nutrition and texture.
- Half and half: The secret to that irresistibly creamy consistency.
- Grated Parmesan cheese: Melts into the sauce for a savory, cheesy finish.
- Shredded cheddar cheese (optional): For those who love an extra cheesy topping that melts perfectly.
How to Make One Pot Creamy Chicken and Rice Recipe
Step 1: Prep Your Chicken
Start by patting your diced chicken breast dry with paper towels—this step helps get a better sear later. Season the chicken generously with salt and pepper to ensure every bite is flavorful from the start. Set it aside while you move on to the next step.
Step 2: Cook the Onion and Garlic
Melt butter in a deep skillet over medium heat, then add your diced onion. Cook the onions for around 6 minutes until they soften and release their natural sweetness. Next, stir in the garlic and let it cook for an additional 30 seconds to 1 minute. This builds a fragrant base that will elevate your entire dish.
Step 3: Sear the Chicken
Add the seasoned chicken into the skillet and toss to coat it in the buttery onion mixture. Let the chicken sear undisturbed for 2 to 3 minutes on one side to develop a nice golden crust. Then stir and sear the other side for another 2 minutes. Sprinkle in your Italian seasoning and chicken seasoning, distributing them evenly to lock in those delicious herbs.
Step 4: Add the Liquids
Turn the heat up to medium-high and pour in the white wine. Use a wooden spoon to scrape up any golden bits stuck to the pan—these carry tons of flavor! Let the liquid simmer for about 3 minutes to reduce slightly. If you’re skipping the wine, simply add a bit more chicken broth instead, and follow the same technique.
Step 5: Cook the Rice
Stir in the chicken broth, uncooked rice, and frozen mixed vegetables. Bring everything to a gentle simmer, then reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Let it simmer gently for 10 to 20 minutes, stirring occasionally to check for doneness and prevent sticking. You’ll know it’s ready when the rice is tender and the broth mostly absorbed.
Step 6: Add the Cream
Remove the lid and lower the heat to low. Stir in the half and half slowly until your dish reaches a beautifully creamy consistency. Next, fold in the grated Parmesan cheese until it melts into the sauce creating a rich, cheesy delight. Taste and adjust seasoning as needed—this is the moment to make the flavors shine exactly how you like.
Step 7: Finish and Serve
If you’re a cheddar cheese fan, sprinkle your shredded cheddar on top now. Cover the pan with the lid again and set it off the heat for 2 to 3 minutes. This lets the cheddar melt perfectly for a melty, irresistible finish. Serve your dish immediately, and for a pop of freshness, garnish with chopped parsley if you like.
How to Serve One Pot Creamy Chicken and Rice Recipe
Garnishes
Brighten the warm, creamy dish with chopped fresh parsley or a sprinkle of extra Parmesan for some color and fresh flavor contrast. A little cracked black pepper on top adds a nice bite and visual appeal that invites everyone to dive in.
Side Dishes
This recipe pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or a side of roasted asparagus. Both sides provide a crisp texture to balance the creamy rice and chicken, creating a well-rounded meal.
Creative Ways to Present
Turn this comforting dish into a main event by scooping it into hollowed-out bell peppers for a fun, colorful presentation. You can also serve it over a bed of baby spinach for extra greens or alongside garlic bread to soak up every last bit of that creamy sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pot Creamy Chicken and Rice in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week without losing any of its creamy goodness.
Freezing
This dish freezes well, too. Portion it into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results before reheating gently.
Reheating
Reheat your leftovers in a covered skillet over low heat, adding a splash of chicken broth or milk to restore creaminess. Stir frequently to warm evenly, and you’ll have a creamy, comforting meal in minutes just like freshly made.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will take longer to cook, so you’ll need to increase the simmering time and add a bit more liquid. The result is a nuttier, heartier texture that works well with this creamy dish.
What can I substitute for half and half?
If you don’t have half and half on hand, whole milk or heavy cream can work. Whole milk will lighten the creaminess slightly, while heavy cream will make the dish richer. Adjust amounts to your taste and desired texture.
Is it okay to skip the white wine?
Yes! White wine adds a subtle acidity and depth, but using additional chicken broth instead will keep the dish flavorful and just as delicious, especially for a family-friendly or alcohol-free meal.
Can I add other vegetables?
Feel free to customize! Bell peppers, mushrooms, or spinach make great additions. Just add them at the same time as the frozen veggies or adjust cooking times accordingly for fresh vegetables.
How do I know when the rice is done?
Check for tenderness by sampling a spoonful—the rice should be soft with no hard center. Most long grain white rice cooks through in about 15 minutes in this recipe, but cooking times can vary slightly depending on your stove and pot.
Final Thoughts
This One Pot Creamy Chicken and Rice Recipe is a true game-changer when you want a cozy, comforting meal without fuss. Its rich, creamy texture paired with tender chicken and vibrant veggies makes it a guaranteed crowd-pleaser at any table. I hope you enjoy making and sharing this recipe as much as I do—once you try it, you’ll likely want to make it again and again!
Print
One Pot Creamy Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This comforting One Pot Creamy Chicken and Rice recipe is a delicious, easy-to-make meal perfect for busy weeknights. Tender chicken breast is seared with aromatic onions and garlic, then simmered with rice, mixed vegetables, and a creamy blend of half-and-half and cheeses for a hearty, flavorful dish.
Ingredients
Chicken and Seasoning
- 1 1/2 pounds chicken breast, diced into ½ inch pieces
- Salt and ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken seasoning (or to taste)
Vegetables and Aromatics
- 2 tablespoons butter
- 1 cup diced yellow onion (about 1 medium)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (10-oz) bag frozen mixed vegetables
Liquids and Dairy
- 1/2 cup dry white wine (optional; substitute with more chicken broth if omitted)
- 2 1/2 cups low sodium chicken broth
- 1 cup white long grain rice (uncooked)
- 1/2 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Prep chicken: Pat the diced chicken breast dry with paper towels to remove excess moisture. Season the chicken pieces evenly with salt and pepper, then set aside.
- Cook onion: In a deep 3-4 quart skillet or pan, melt the butter over medium heat. Add the diced yellow onion and cook for around 6 minutes, stirring occasionally, until the onion softens and becomes fragrant. Stir in the minced garlic and cook for another 30 seconds to 1 minute until aromatic.
- Sear chicken: Add the seasoned chicken to the skillet, stirring to coat it well with the onion and garlic mixture. Add a bit more butter if needed. Allow the chicken to sear on one side for 2-3 minutes before stirring and searing on the other side for 2 more minutes. Sprinkle in the Italian seasoning and chicken seasoning and stir to evenly distribute the spices.
- Add liquids: Increase the heat to medium-high. Pour in the dry white wine, or additional chicken broth if you are not using wine, and scrape up any browned bits from the bottom of the pan with a wooden spoon or spatula. Let the liquid simmer and reduce for about 3 minutes to concentrate the flavors.
- Cook rice: Stir in the chicken broth, uncooked white rice, and frozen mixed vegetables. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover tightly with a lid and cook gently for 10-20 minutes, stirring occasionally and checking for doneness until the rice is tender and the liquid is mostly absorbed.
- Add cream: Uncover the pan and lower the heat to low. Stir in the half-and-half until the dish reaches your preferred creaminess. Add the grated Parmesan cheese and stir well until it melts and blends thoroughly. Taste the dish and adjust seasoning as needed.
- Finish and serve: If desired, sprinkle shredded cheddar cheese over the top. Cover the pan with a lid and let it sit off the heat for 2-3 minutes, allowing the cheddar to melt. Serve immediately, optionally garnished with fresh parsley.
Notes
- If you prefer a richer dish, do not skip the half-and-half and cheeses.
- To make this recipe dairy-free, substitute half-and-half with coconut cream and omit the cheeses.
- The white wine adds depth but can be replaced entirely with chicken broth for a non-alcoholic version.
- Use low sodium chicken broth to control the salt content better.
- Make sure to use a pan with a tight-fitting lid to properly simmer the rice.
- Frozen mixed vegetables save time, but feel free to use fresh vegetables if preferred.
