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.

One thing I’ve loved about being home more 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 from my recipe box. Handwritten recipes 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! This creamy chicken and rice is ready for the table in about 25 minutes.

creamy chicken and rice on a plate with a fork

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
  • frozen veggies
  • creamy and cheesy
ingredients for creamy chicken and rice

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 and cook quickly. Or you can use boneless skinless chicken thighs.
  • Long grain white rice.
  • Seasonings. Garlic powder, thyme, and salt.
  • 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. 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 skillet over medium high heat and cook until onions are translucent, about 3 minutes.
cihcken and onions in a skillet
  • 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.
chicken broth, chicken and rice in a skillet
  • 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.
rice, chicken and veggies in a skillet
  • 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.
creamy chicken and rice in a skillet with wooden spoon

What is a good side for chicken and rice?

Chicken and rice is a creamy, 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.

chicken and rice with veggies in a bowl

How do I store creamy chicken and rice?

You can store 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.

overhead shot of Creamy Chicken and Rice in a bowl
overhead shot of Creamy Chicken and Rice in a bowl

Creamy Chicken and Rice

5 from 1 vote
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

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
Course Main Dish
Cuisine American
Calories 627
Keyword 30 minute dinner, easy dinner

Other Chicken Dinner Recipes

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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