A hearty, cozy meal made in just one pot—my Creamy Chicken and Rice is packed with tender chicken, flavorful rice, and a rich, cheesy sauce. It’s easy, comforting, and perfect for busy weeknights!
Why I make my creamy chicken and rice this way
Chicken, vegetables and rice always seemed a little hit or miss for me – so many components to prep, and often it would all end up mushy anyways. But my one pot version nails it every time—creamy, flavorful, and packed with texture (not mushy!). I wanted a recipe that was quick to prep, used simple pantry staples, and didn’t require cooking the rice separately.
- Seared chicken for extra flavor – Browning the chicken before adding the rice gives the dish a deep, savory flavor.
- All in one! – Less dishes always win if you ask me—everything cooks together in a single pot here, making this super quick, easy and low in wash-up!
- Easy ingredients – Using a frozen vegetable blend as a shortcut, plus other ingredients you find at most grocery stores makes this one so easy to prep! Perfect for busy family life.
I always make this recipe when I feel like chicken and rice casserole, but don’t want to turn the oven one (although my casserole is just as easy as this recipe – dump and bake!). Once you try this one-pot wonder, you’ll never go back to boring chicken and rice!
Printable recipe
Ingredients
- 1 ½ pounds chicken breast (diced into ½” pieces)
- salt and ground black pepper (to taste)
- 2 tablespoons butter
- 1 cup diced yellow onion (about 1 medium)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken seasoning (or to taste)
- ½ cup dry white wine (optional; use more chicken broth to replace)
- 2 ½ cups low sodium chicken broth
- 1 cup white long grain rice (uncooked)
- 1 (10-oz) bag frozen mixed vegetables
- ½ cup half and half
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese (optional)
Instructions
- Prep chicken: Pat diced chicken dry with paper towels. Season with salt and pepper to taste. Set aside.1 ½ pounds chicken breast, salt and ground black pepper
- Cook onion: In a deep ~3-4 quart skillet or pan, melt butter over medium heat. Add diced onion and cook for about 6 minutes, stirring occasionally, until softened and fragrant. Stir in garlic and cook for an additional 30 seconds to 1 minute, until aromatic.2 tablespoons butter, 1 cup diced yellow onion, 2 teaspoons minced garlic
- Sear chicken: Add seasoned chicken to skillet. Stir to coat with the onion mixture, adding more butter if needed. Let the chicken sear on one side for 2-3 minutes, then stir and sear for 2 more minutes. Stir in Italian seasoning and chicken seasoning until evenly distributed.1 teaspoon Italian seasoning, 1 teaspoon chicken seasoning
- Add liquids: Increase heat to medium-high. Pour in white wine (or additional chicken broth) and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pan. Let liquid simmer and reduce for about 3 minutes.½ cup dry white wine
- Cook rice: Stir in chicken broth, uncooked rice, and frozen mixed vegetables. Bring mixture to a gentle simmer. Reduce heat to medium-low, cover tightly with a lid, and let simmer gently for 10-20 minutes, stirring occasionally and checking for doneness until rice is tender and liquid is mostly absorbed.2 ½ cups low sodium chicken broth, 1 cup white long grain rice, 1 (10-oz) bag frozen mixed vegetables
- Add cream: Uncover and reduce heat to low. Stir in half-and-half until the dish reaches your desired creaminess. Add grated Parmesan cheese and stir until melted and incorporated. Taste and adjust seasoning as needed.½ cup half and half, ½ cup grated Parmesan cheese
- Finish and serve: If using, sprinkle shredded cheddar cheese on top, cover with a lid, and let sit off the heat for 2-3 minutes until the cheese melts. Serve immediately, garnished with fresh parsley, if desired.½ cup shredded cheddar cheese
My best tips for success
- Pat the chicken dry – This helps it brown properly instead of steaming. A little sear = more flavor!
- Stir occasionally – This prevents the rice from sticking but don’t stir too much, or it’ll get gummy.
- Let it rest – After cooking, let the dish sit for a few minutes before serving. This allows the flavors to meld and the sauce to thicken.
- Serving: This dish is best served hot, right after cooking. I love topping it with extra cheese or a sprinkle of fresh parsley. I also like to add a quick tossed salad or some veggie sticks on the side!
Ingredients I like to use
I keep this recipe simple, but here’s how I get the best flavor:
- Chicken breast – Diced for quick cooking. Chicken thighs work too if you prefer dark meat.
- White rice – Long-grain rice gives the best texture. Avoid instant or quick-cooking rice – they cook too fast and need less liquid, so you’d end up with chicken and rice soup.
- Chicken broth – Low-sodium works best, so you can control the seasoning.
- Parmesan & cheddar – Parmesan for richness, cheddar for creaminess. You can skip the cheddar if you prefer!
- Half-and-half – Adds creaminess without making the dish heavy. You can use whole milk for a lighter version.
- Frozen mixed veggies – Easy and convenient, but fresh veggies work too—just sauté them with the onion.
FAQs answered by yours truly
If your rice is undercooked, make sure you’re cooking on a gentle simmer and covering the pot. If the liquid evaporates too quickly, add a splash of broth and continue cooking.
Over-stirring or using short-grain rice can make it mushy. Stick to long-grain white rice for the best texture.
Dishes with rice are a little tricky to store and reheat. You need to refrigerate leftovers promptly in a shallow dish, and use them the next day, reheated fully, to minimize the risk of food-borne illness!
Store in an airtight container in the fridge for up to 1 day. Reheat on the stove over with a splash of broth until it reaches at least 165°F throughout.
Source
Do says
is it possible to make this with pasta instead of rice?
Nora says
Do, you could try with Orzo pasta; but I’m guessing the liquid requirements would be a little different. You may want to start with a little less broth and adjust as needed while it’s cooking. Also, the cooking time will most likely be a little shorter, too.