One-Pot Creamy Garlic Chicken and Rice
A soothing, weeknight-friendly dish that comes together in a single pot with tender chicken, fluffy rice, and a luscious garlic cream sauce. This all-in-one meal is creamy without being heavy, weeknight-friendly, and great for reheating leftovers. You’ll love how the flavors meld as everything cooks together.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- to taste pinch salt and pepper
- 1 cup fresh spinach leaves or frozen peas, optional
Instructions
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken pieces and season with a pinch of salt and pepper. Sear until lightly browned and cooked through, about 4–5 minutes. Remove the chicken and set aside.
- In the same pot, add the minced garlic and a quick pinch of salt. Sauté for about 30 seconds until fragrant.
- Stir in the uncooked rice, coating it in the garlicky oil for 1–2 minutes to lightly toast the grains.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for about 12–15 minutes, until the rice is tender and most of the liquid is absorbed.
- Return the cooked chicken to the pot. Stir in the heavy cream and Parmesan cheese, allowing the sauce to simmer and thicken for 2–3 minutes.
- If using spinach, fold it in now and cook for 1–2 minutes until wilted. If using peas, add them in the final minute to heat through. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let the dish rest for a couple of minutes before serving. The creamy sauce will thicken slightly as it rests.