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Creamy Chicken and Rice

A warm bowl of Creamy Chicken and Rice, perfect for busy weeknights; quick, easy, and delicious.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken leftovers or rotisserie works wonders
  • 1 cup rice white or brown, your choice
  • 4 cups chicken broth
  • 1 cup heavy cream because who doesn’t love cream?
  • 1 medium onion, chopped
  • 2 cloves garlic, minced bring on that flavor!
  • 1 cup frozen peas for that pop of color
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onion and minced garlic. Sauté until the onion becomes translucent—about 3-5 minutes.
  2. Add the rice to the pot and stir for a minute to coat it in the oil.
  3. Pour in the chicken broth and bring it to a boil. Reduce the heat to a simmer, cover the pot, and let it cook as per rice instructions.
  4. Once the rice is tender, stir in the heavy cream and the cooked chicken. Let it simmer together for about 5-10 minutes.
  5. Mix in the frozen peas and cook for another minute or two until everything is nicely combined.
  6. Spoon the creamy chicken and rice into bowls, sprinkle with fresh parsley if desired, and serve.

Notes

You can chop raw chicken breasts and sauté them with the onions and garlic if you don’t have cooked chicken. For a thicker sauce, let it simmer uncovered longer. If it’s too thick, add a splash more broth or cream.