Creamy Garlic Chicken and Rice Recipe

Introduction

This comforting Chicken and Rice dish is flavorful and easy to make, perfect for a satisfying weeknight meal. Tender chicken breasts are seasoned and cooked alongside creamy, savory rice for a one-pan delight.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme

Instructions

1. Step 1: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and black pepper. Season the chicken breasts evenly with this spice mix.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add rice and toast for 1-2 minutes, stirring frequently to coat with the oil and browned bits.
4. Step 4: Pour in 2 cups of chicken broth and 1/2 teaspoon salt. Stir, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Step 5: While the rice cooks, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
6. Step 6: Gradually whisk in milk, chicken broth, garlic powder, and thyme. Cook, whisking constantly, until the sauce thickens, about 5 minutes.
7. Step 7: Once rice has absorbed most of the liquid, nestle the browned chicken breasts into the rice. Pour the creamy sauce over the chicken and rice. Cover and cook on low for another 10 minutes until chicken is cooked through and rice is tender.
8. Step 8: Remove from heat and let rest briefly before serving. Enjoy warm.

Tips & Variations

• For extra flavor, add sautéed mushrooms or peas to the rice before cooking.
• Use bone-in chicken thighs for juicier meat and richer taste.
• Substitute whole milk with half-and-half for a creamier sauce.
• If preferred, use brown rice but increase cooking time and liquid accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of milk or broth to keep the rice creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute long-grain white rice with jasmine or basmati for a fragrant variation. Brown rice can also be used but will require more cooking time and liquid.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part to ensure there is no pink and the juices run clear.

Creamy Garlic Chicken and Rice Recipe

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★★★★★

4.8 from 96 reviews

This comforting Chicken and Rice recipe combines tender, seasoned chicken breasts with creamy, flavorful rice cooked in chicken broth and a rich milk-based sauce. The dish is enhanced with aromatic herbs and spices for a satisfying, homestyle meal that’s perfect for any night of the week.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Rice

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt

Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme

Instructions

1. Prepare the chicken: Season the boneless, skinless chicken breasts evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper. This step enhances the flavor and ensures the chicken is well-seasoned.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Cook the rice: In the same skillet, add the rice along with the chicken broth and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and has absorbed the liquid.
4. Make the sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the whole milk and 1/2 cup chicken broth, continuing to whisk until the sauce thickens. Add garlic powder and thyme, stirring to combine.
5. Combine and simmer: Return the cooked chicken to the skillet on top of the rice. Pour the creamy sauce over the chicken and rice. Cover and simmer gently for an additional 5 minutes to meld the flavors and heat everything through.
6. Serve: Once heated through, serve the chicken breasts over the creamy rice with sauce. Garnish with fresh herbs if desired and enjoy your delicious, comforting meal.

Notes

• You can substitute the whole milk with a lower fat milk option if preferred, though the sauce may be less rich.
• For added vegetable nutrition, stir in steamed peas or sautéed mushrooms during the last simmer.
• Make sure to cover the skillet properly while cooking the rice to ensure even steaming.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in a microwave.

Keywords: chicken and rice, creamy chicken, stovetop chicken recipe, easy dinner, one-pan chicken and rice