Easy Creamy Chicken and Rice Skillet Dinner

Creamy Chick­en and Rice

There’s noth­ing quite like a warm, creamy dish that feels like a hug in a bowl—and that’s exact­ly what this Creamy Chick­en and Rice deliv­ers. With sim­ple ingre­di­ents, one skil­let, and a whole lot of com­fort, this recipe is per­fect for busy week­nights, cozy week­ends, or when you’re just crav­ing some­thing hearty and sat­is­fy­ing. Whether you’re cook­ing for fam­i­ly or meal-prep­ping for the week, this dish is easy to make, bud­get-friend­ly, and packed with fla­vor.

This one-pan won­der begins with ten­der, sea­soned chick­en breasts, seared to per­fec­tion for a fla­vor­ful gold­en crust. Then comes the creamy, cheesy sauce—made with a but­tery roux, milk, and two types of cheese—that wraps every­thing in rich, savory good­ness. Pair it with per­fect­ly cooked rice, and you’ve got a com­plete meal all in one skil­let, with min­i­mal cleanup.

What makes this recipe extra spe­cial is its flex­i­bil­i­ty. You can switch up the cheeses, adjust the sea­son­ing, or add veg­eta­bles like peas, spinach, or mush­rooms for extra nutri­tion and tex­ture. Plus, using pantry sta­ples means you can throw it togeth­er with­out a gro­cery trip. The bal­ance of juicy chick­en, creamy sauce, and fluffy rice cre­ates a sat­is­fy­ing tex­ture and fla­vor com­bo that even picky eaters will love.

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This creamy chick­en and rice recipe is the def­i­n­i­tion of com­fort food made easy. It’s rich, cus­tomiz­able, and made in just one pan—perfect for busy home cooks who still want to serve some­thing deli­cious. Give it a try tonight, and don’t be sur­prised if it becomes a reg­u­lar request at your din­ner table. For extra tips, side dish ideas, or meal-prep stor­age tricks, scroll through the rest of the blog!

Ingredients

For the Chicken

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

For the Rice

• 1 cup long-grain white rice
• 2 cups chick­en broth
• ½ tsp salt

For the Creamy Sauce

• 2 tbsp unsalt­ed but­ter
• 2 tbsp all-pur­pose flour
• 1 ½ cups whole milk
• ½ cup chick­en broth
• ½ tsp gar­lic pow­der
• ¼ tsp thyme
• ½ cup shred­ded ched­dar
• ½ cup grat­ed Parme­san
• Fresh chopped pars­ley, for gar­nish

Step-by-Step Instructions

1. Season & Sear the Chicken

Sprin­kle chick­en breasts with gar­lic pow­der, onion pow­der, papri­ka, salt, and pep­per.
In a large skil­let, heat olive oil on medi­um-high. Sear each side for 4–5 min­utes until gold­en brown. Set aside.

2. Make the Rice

In a saucepan, bring broth and salt to a boil.
Add rice, cov­er, and sim­mer on low for 15–18 min­utes. Fluff with a fork when done.

3. Create the Creamy Sauce

In the same skil­let, melt the but­ter over medi­um heat.
Whisk in flour and cook for 1–2 min­utes until gold­en.
Slow­ly add milk and broth, whisk­ing con­stant­ly.
Stir in gar­lic pow­der, thyme, ched­dar, and Parme­san.
Cook until sauce thick­ens and cheese melts, about 3–4 min­utes.

4. Bring It All Together

Return chick­en to the skil­let.
Spoon sauce over the top and let it sim­mer on low for 10 min­utes, until chick­en is ful­ly cooked.

5. Time to Serve

Plate the rice and place the saucy chick­en right on top.
Fin­ish with a sprin­kle of fresh pars­ley and serve hot.

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