Go Back

Creamy Chicken and Rice Skillet – Comfort Food Made Easy

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into large chunks)
  • 1 cup long-grain white rice (uncooked; jasmine works well)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, small dice
  • 1 cup frozen peas (no need to thaw)
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice (plus zest from 1/2 lemon, optional)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon paprika
  • 1 bay leaf (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry and season on both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and the paprika. Keep the pieces on the larger side so they stay juicy.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high. Add the chicken and sear 3–4 minutes per side until browned. It doesn’t need to be cooked through. Transfer to a plate.
  3. Sauté the aromatics: Reduce heat to medium. Add butter and onions. Cook 2–3 minutes until translucent. Stir in garlic and carrots; cook 2 minutes more, stirring often so the garlic doesn’t burn.
  4. Toast the rice: Add the rice to the skillet and stir to coat it in the butter and aromatics. Toast for 1–2 minutes until it smells nutty. This helps the grains stay separate and adds depth.
  5. Deglaze and season: Pour in 1/2 cup of the broth and scrape up any browned bits. Add thyme, bay leaf, and a pinch more salt and pepper.
  6. Add liquid and chicken: Stir in the remaining broth. Nestle the seared chicken (and any juices) back into the rice. Bring to a gentle simmer.
  7. Cover and cook: Reduce heat to low, cover, and cook for 18–20 minutes. Avoid lifting the lid. You want the rice to absorb the liquid and the chicken to finish cooking.
  8. Check doneness: The rice should be tender and most of the liquid absorbed. If it’s still wet, cook uncovered for 2–3 minutes. If it’s dry before the rice is done, add a splash of broth.
  9. Add the creamy finish: Remove the bay leaf. Stir in heavy cream, Parmesan, and peas. Simmer uncovered on low for 2–3 minutes until the sauce thickens slightly and the peas are heated through.
  10. Brighten it up: Turn off the heat. Stir in lemon juice (and zest if using). Taste and adjust salt and pepper. The lemon lifts the richness and keeps the flavors balanced.
  11. Garnish and serve: Sprinkle with chopped parsley. Serve hot, right from the skillet.