Julie Clark
Updated:
Creamy Chicken and Rice in 25 Minutes (One Pan)
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Creamy chicken and rice is an easy one-pan dinner with tender chicken, fluffy rice, mixed veggies and a cheesy sour cream sauce. It’s ready in about 25 minutes. No canned soup or heavy cream needed.
I make this chicken dinner when I want everything in one pan for easy cleanup. The rice cooks in the chicken broth and the sour cream and cheddar go in at the end. The skillet dinner is creamy without being mushy.
If you love simple chicken dinners, try our 30 minute lemon chicken rice soup recipe or easy chicken casserole next.
Quick Look: Creamy Chicken and Rice
Flavor & texture: Creamy and cheesy with tender pieces of chicken, soft vegetables and rice that stays fluffy rather than soupy.
Cooking method: Everything cooks in one skillet on the stovetop.
Time: About 25 minutes from start to finish, just like our chicken stir fry
What makes it different: No canned cream of chicken soup and no heavy cream. Sour cream and freshly shredded cheddar make the sauce creamy. Try our creamy chicken and gnocchi bake, too.
Julie’s tip: Once you add the rice and broth, keep the skillet covered and resist the urge to keep stirring. You want the rice to gently absorb the broth as it cooks.
You may also love our Mexican chicken and rice and broccoli rice casserole.
How do you make chicken and rice creamy without cream of chicken soup?
You don’t need cream of chicken soup to make creamy chicken and rice. In this recipe, the rice cooks directly in chicken broth, which becomes slightly thickened from the starch in the rice. Sour cream and freshly shredded cheddar are stirred in at the end for the creamy finish.
Add the sour cream and cheese after the rice is tender. They don’t need 15 minutes of simmering, just enough time to melt.
Ingredients for Creamy Chicken and Rice
- Yellow onion. You could also use a sweet white onion. Red onions are stronger so may not go well in this dish.
- Chicken breasts. We like to buy thin cut boneless and skinless chicken breasts so that they are easy to slice into bite-size pieces and cook quickly. Or you can use boneless skinless chicken thighs.
- Long grain white rice. Use uncooked long-grain white rice for the cooking time and liquid amounts listed in this recipe. Jasmine rice can also work, although cooking times can vary slightly by brand.
- Seasonings. Garlic powder, thyme, and salt. Want more flavor? Try black pepper, onion powder, a dash of paprika, Italian seasoning, and even fresh minced garlic cloves.
- Low-sodium chicken broth. If you are not using low-sodium chicken broth, I would recommend tasting your dish before you add any salt. If you don’t have chicken broth on hand, you can use water, chicken stock, or chicken bouillon.
- Frozen mixed vegetables. Or if you have fresh vegetables like broccoli florets or even asparagus, add that! Clean out that freezer of all those little bags of veggies.
- Sour cream. Sour cream adds a great creaminess to this chicken and rice dish. Use full fat for the best flavor and texture, but if you’d like to reduce the fat you can try reduced fat sour cream. You can also substitute the sour cream with heavy whipping cream or whole milk, but the mix may be thinner and “soupier”.
- Cheese. I used sharp cheddar for this recipe. It’s my go-to cheese for casseroles and one pot dishes. You can substitute the cheese for your favorite type of cheese (how about Parmesan cheese?). Feel free to mix and match based on preference. But one thing….grate your own cheese. Your final product will be creamier this way.
How do you make creamy chicken and rice in one pan?
Creamy chicken and rice takes less than 30 minutes because the chicken and rice cook together in the same skillet. Use a skillet with a tight-fitting lid so the rice can absorb the broth evenly.
- Add butter and onion into a Dutch oven or skillet over medium heat and cook until onions are translucent and tender, about 3 minutes. Add in chicken and cook until chicken is opaque, about 3 more minutes. It’s ok if the chicken is not fully cooked yet. It will continue cooking later on.
- Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil. Once boiling, turn down heat, and cover. Simmer for 15 minutes.
- Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
- Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes. Garnish with fresh parsley.
Creamy Chicken and Rice
Easy dinner in under 30 minutes. This creamy chicken and rice with veggies takes only one pan and is a entree the whole family will enjoy.
Servings 4
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- 1 cup diced yellow onion (about 1 medium onion)
- 2 tablespoons salted butter
- 2 chicken breasts (cut into 1-2” pieces)
- 1 cup uncooked long grain white rice
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or fresh thyme
- ½ teaspoon salt
- 3 cups low-sodium chicken broth
- 8 ounces frozen mixed vegetables
- 3/4 cup sour cream
- 1 cup sharp cheddar cheese (shredded)
- parsley (optional garnish)
Instructions
- Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes. 2 tablespoons salted butter, 1 cup diced yellow onion
- Add in chicken and cook until chicken is opaque, about 3 more minutes. It’s okay if chicken is not cooked through yet. It will continue cooking later on. 2 chicken breasts
- Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil. Once boiling, turn down heat, and cover.Keep the skillet covered while the rice simmers for 15 minutes. 1 cup uncooked long grain white rice, ½ teaspoon garlic powder, ½ teaspoon dried thyme or fresh thyme, ½ teaspoon salt, 3 cups low-sodium chicken broth
- Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though. 8 ounces frozen mixed vegetables
- Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes. ¾ cup sour cream, 1 cup sharp cheddar cheese
- Garnish with parsley, optional and serve. Enjoy! parsley
Notes
Rice note: This recipe was developed with uncooked long-grain white rice. Brown rice and instant rice have different cooking times and liquid requirements and are not recommended as direct substitutions.
For even more cheesy flavor, swap part of the cheddar for freshly grated Parmesan. You can also add garlic, black pepper, paprika or Italian seasoning if you want a stronger seasoning profile.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the creamy rice and chicken. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 627kcal | Carbohydrates: 52g | Protein: 41g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 766mg | Potassium: 891mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 11mg | Calcium: 300mg | Iron: 2mg
Why is my rice still crunchy?
If the rice is still firm after 15 minutes, add a small splash of chicken broth, cover the skillet and continue cooking over low heat for just a few more minutes. Rice cooking times can vary by brand, type of skillet, and your stovetop temperature.
The most important thing is to keep the skillet covered while the rice simmers. If the rice is tender but there is still a little liquid, give it a minute or two to continue absorbing liquid before adding the sour cream and cheese.
Side Dishes for Creamy Chicken and Rice
Creamy chicken and rice is a cheesy dish that some will think is rich. This means that normally a healthier side pairs well with this dish. You can make a classic and simple side salad or add in a steamed vegetable. Some great options for vegetables include broccoli, green beans, carrots, or peas.
How do you store and reheat creamy chicken and rice?
Store leftover creamy chicken and rice in the refrigerator for 3-4 days as long as it is stored in an airtight container. It will thicken as it sits, but will still be delicious. Add a splash of chicken stock or milk too make it creamy again if you prefer.
I would not recommend freezing this meal. The sour cream will give it a separated texture once it thaws.
What vegetables can you add to creamy chicken and rice?
Frozen mixed vegetables are my favorite because you can pour them straight from the freezer into the skillet.
But it’s also great for cleaning out the freezer! Try peas and carrots, broccoli, corn or green beans.
Frequently Asked Questions
Can I use cooked chicken?
Yes. If you’re using rotisserie chicken or other cooked chicken, skip the chicken sautéing step and add about 2 to 3 cups of chopped chicken near the end with the vegetables. You only need to heat it through.
Can I use brown rice?
It doesn’t work well as a direct substitution. Brown rice takes longer to cook than long-grain white rice and may require additional broth. For the best results, use uncooked long-grain white rice in this recipe.
Hey! I just made this last night and it was DELICIOUS. I swapped the sour cream for plain Greek yogurt for extra protein and it did not disappoint.
It had a very warm and comforting taste of a casserole but knowing it’s a bit healthier made it taste even better. Thanks for the recipe!
Alison.
I changed the sour cream to coconut cream ( as I’m Dairy free) I used Manchago sheep cheese.
It was a very easy tasty meal, that I certainly will be using again. thank you.
HelIo, I finally had the opportunity to make this recipe and I must say it’s truly delicious. I appreciate how easily you can prepare everything and done in less than an hour. It’s good to know that you can prepare a quick and delicious meal that includes the protein, starch and vegetables. Thanks again for a wonderful recipe!!!!
Great recipe. I used brown rice and increased the broth by 1/2 cup and simmered for 45 minutes.
YUMMM
I wonder if it would work if I used greek yogurt instead of sour cream? This looks yum….