Name: Creamy One-Pan Chicken and Rice Skillet
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup long-grain white rice; 2 cups low-sodium chicken broth; 1/2 cup heavy cream or whole milk; 1 tablespoon butter; 1 cup sliced mushrooms (optional); 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); Fresh chopped parsley, for garnish

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Why This Creamy One-Pan Chicken and Rice Skillet Is Your New Go-To Dinner

A Personal Note – When Comfort Food Calls

You know those evenings when the wind howls outside, the day has wrung you dry, and the last thing you want is to face a pile of dishes? This creamy one-pan chicken and rice skillet is your answer. It wraps you in the kind of warmth only a homemade meal can provide. Maybe you’re coming home after a long day at work, or perhaps you’re just craving something cozy and familiar—either way, this dish delivers. It takes you back to the heart of home cooking: hearty, creamy, and deeply satisfying without fuss or fancy tools.

Ingredients You’ll Need (Simple, Affordable, Pantry-Friendly)

Quantity	Ingredient	Notes
4	Chicken breasts or thighs	Boneless, skinless; thighs for juicier result
1 tbsp	Olive oil	Or use avocado oil
To taste	Salt and black pepper	Adjust based on broth salinity
1 medium	Onion, chopped	Yellow or white
2 cloves	Garlic, minced	Can substitute garlic powder (1/2 tsp)
1 cup	Long-grain white rice	Jasmine or Basmati also work well
2 cups	Low-sodium chicken broth	Use homemade or store-bought
1/2 cup	Heavy cream or whole milk	Cream = richer; milk = lighter
1 tbsp	Butter	Unsalted preferred
1 cup (optional)	Sliced mushrooms	Cremini or button mushrooms

For the Creamy Sauce

Quantity	Ingredient	Notes
1 can (10.5 oz)	Cream of chicken soup	Condensed preferred
1/2 cup	Sour cream	Full-fat or light
1 tsp	Garlic powder
1 tsp	Onion powder
1 tsp	Dried thyme	Or use fresh: 1 tbsp
1/2 tsp	Paprika	Smoked or sweet
1/4 tsp (optional)	Cayenne pepper	Skip for kid-friendliness
To garnish	Fresh chopped parsley	Adds color and freshness

Step-by-Step Instructions for Creamy Chicken and Rice

Step 1 – Sear the Chicken to Lock in Flavor

Searing seasoned chicken breasts in skillet

First, season your chicken with salt and black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Carefully lay the chicken pieces in the pan, letting them sear for 4 to 5 minutes on each side. You’re aiming for that golden crust, which locks in juices and builds a base of flavor. Once done, remove the chicken and let it rest on a plate before dicing it into bite-sized chunks.

Step 2 – Build Flavor with Aromatics and Mushrooms

In the same skillet, melt your butter over medium heat. Toss in your chopped onion and let it cook for about two to three minutes. Then stir in minced garlic and continue for another 30 seconds until fragrant. If you’re adding mushrooms, now’s the time. Let them cook for 3 to 4 minutes until they release moisture and begin to brown.

Step 3 – Toast the Rice for Nutty Depth

Add your rice straight into the skillet. Stir it constantly for about 1 to 2 minutes. This toasting step not only adds a wonderful nutty aroma but also helps keep your final dish fluffy, not mushy.

Step 4 – Combine Sauce and Liquid Ingredients

Grab a bowl and mix the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and cayenne pepper. Blend until smooth. Then pour the chicken broth and your choice of cream or milk into the skillet. Stir in your sauce mix until it’s all evenly combined.

Step 5 – Simmer, Cover, and Cook to Perfection

Now place your diced chicken back into the skillet, gently nestling it into the creamy rice mixture. Bring the dish to a gentle simmer. Reduce the heat to low, cover, and cook for 20 to 25 minutes. The rice should be tender and the chicken fully cooked (internal temp of 165°F). Let it sit uncovered for five minutes before garnishing with fresh chopped parsley.

Tips for Perfect One-Pan Chicken and Rice Every Time

- Use low-sodium broth to avoid overly salty results.

- Don’t skip searing; it’s your key to flavor-packed chicken.

- For extra creaminess, stir in shredded cheese just before serving.

- Want to swap in brown rice? Increase your broth and cooking time.

- Prefer a vegetarian version? Use plant-based broth and tofu instead.

Health & Nutrition Information

Each serving of this hearty dish contains approximately 520 calories, depending on your ingredient choices. It’s a balanced combination of protein, carbs, and fats, making it both filling and nourishing.

External Link: Learn more about the benefits of chicken and whole grains

Frequently Asked Questions About Creamy One-Pan Chicken and Rice

Can I use brown rice instead of white rice?

Yes, you can. Just remember to increase the liquid and cooking time. Brown rice takes longer to soften.

Is this recipe freezer-friendly?

Definitely. Let it cool, then portion it into airtight containers. It keeps well for up to two months. Reheat gently with a splash of broth.

Can I make this creamy one-pan chicken and rice without cream soup?

Yes. You can replace the canned soup with a roux-based sauce made from butter, flour, and chicken broth. Another alternative is Greek yogurt and broth blended until smooth.

What vegetables can I add to this dish?

You can toss in peas, spinach, bell peppers, or even broccoli florets. Just make sure to add them during the last 10 minutes of simmering so they stay vibrant.

Conclusion – A Creamy Classic You’ll Make Again and Again

When you’re in the mood for something comforting, simple, and soul-satisfying, this creamy one-pan chicken and rice skillet is a dish that delivers. It gives you everything you love about home-cooked food: flavor, texture, warmth, and minimal cleanup. It’s the perfect balance of indulgence and practicality—a true dinnertime hero.

Ready to Cook This Creamy Favorite?

Try it out tonight and share your own twist! Did you add veggies? Try a different protein? Comment below or share your plate on social using #OnePanCreamyChicken. You might just inspire someone else to cook with comfort!

Creamy One-Pan Chicken and Rice Skillet

Author: Chef Rina
Total Time: 45 minutes
Yield: 4 servings 1x

Print Recipe

Description

Creamy one-pan chicken and rice recipe made with tender chicken, seasoned rice, and a rich sauce for a quick, comforting dinner.

Ingredients

Scale

For the Chicken and Rice:

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
Salt and black pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
1 cup long-grain white rice
2 cups low-sodium chicken broth
1/2 cup heavy cream or whole milk
1 tablespoon butter
1 cup sliced mushrooms (optional)

For the Creamy Sauce:

1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Fresh chopped parsley, for garnish

Instructions

Season the chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown. Remove from the skillet, let it rest briefly, then cut into bite-sized pieces. Set aside.
In the same skillet, melt butter over medium heat. Add the chopped onion and cook for about 2 to 3 minutes until it begins to soften. Stir in the minced garlic and cook for 30 seconds more. If using mushrooms, add them now and cook for an additional 3 to 4 minutes.
Add the rice to the skillet and stir constantly for 1 to 2 minutes to lightly toast it.
In a separate bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using). Mix until smooth.
Pour the chicken broth and cream (or milk) into the skillet. Add the sauce mixture and stir until everything is well combined.
Return the diced chicken to the skillet, placing it into the rice mixture. Bring everything to a gentle simmer.
Reduce the heat to low, cover, and cook for 20 to 25 minutes, or until the rice is tender, the chicken is fully cooked (internal temperature of 165°F), and most of the liquid has been absorbed.
Remove the skillet from the heat and let it sit uncovered for 5 minutes.