Julie Clark
Posted:
Creamy Chicken and Rice
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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.
One thing I love about being home is getting back to the basics of cooking dinner. Just cooking dinner to cook dinner. No recipe testing or worrying about fancy ingredients. I’ve found myself pulling out classic recipes from my recipe box. Handwritten recipes for treats like caramel corn that I hadn’t made since the kids were little.
Whether you have young kids, no kids or teenagers as I do, everyone is in need of quick dinners and comfort food! This creamy chicken and rice is ready for the table in about 25 minutes.
Why you’ll love this recipe:
- ready in 25 minutes
- uses one pot so less dishes (yay!)
- pantry staples such as rice and chicken broth (and no cream of chicken soup!)
- frozen veggies
- creamy and cheesy
You may also love our Mexican chicken and rice and broccoli rice casserole.
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. Or jasmine rice or brown rice will work, too.
- Seasonings. Garlic powder, thyme, and salt. Want more flavor? Try black pepper, 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 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 not be as greasy this way.
How to Make Creamy Chicken and Rice
- Add butter and onion into a Dutch oven or skillet over medium high 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.
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.
Storage Instructions
You can store this creamy chicken and rice in the refrigerator for 3-4 days as long as it is stored in an airtight container. I would not recommend freezing this meal. The sour cream will give it an odd texture once it thaws.
You may also love our chicken and wild rice soup, butter rice, chicken fried rice and cilantro lime rice.
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 long grain white rice (uncooked)
- 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.
- 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.
- 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 parsley, optional and serve. Enjoy!
Notes
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
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….