This one-pan chicken and rice dinner cooks browned chicken, long-grain white rice, broth, cream, garlic, and Parmesan in one covered skillet in about 35 minutes. The rice cooks in the seasoned liquid, so the correct rice type and a steady low simmer matter more than frequent stirring.
One-Pan Creamy Garlic Butter Chicken and Rice
Ingredients
- 1 lb chicken breasts or thighs, cut into chunks
- 1 cup long-grain white rice (uncooked)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried thyme
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley for serving
Instructions
- Heat olive oil and butter in a large deep skillet over medium heat.
- Season chicken with salt, pepper, paprika, and garlic powder. Sauté until lightly browned (doesn’t need to be fully cooked).
- Add onion and cook 2–3 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in the uncooked rice and toast for 1 minute.
- Pour in chicken broth and heavy cream. Stir to combine.
- Reduce heat to low, cover, and simmer 18–22 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
- Stir in Parmesan cheese until melted and creamy.
- Taste and adjust salt and pepper.
- Serve warm with parsley on top.
Recipe Notes
- Use jasmine rice for best texture — avoid instant rice.
- Swap heavy cream for evaporated milk for a lighter option.
- Add spinach or broccoli during the last 5 minutes for extra veggies.
- For extra garlic flavor, add roasted garlic or garlic paste.
Nutrition
- Serving Size
- 1 portion
- Calories
- 520
- Sugar
- 3g
- Sodium
- 620mg
- Fat
- 28g
- Saturated Fat
- 14g
- Unsaturated Fat
- 12g
- Trans Fat
- 0g
- Carbohydrates
- 40g
- Fiber
- 1g
- Protein
- 34g
- Cholesterol
- 135mg
Why the rice cooks in the skillet liquid
- Toasting the uncooked rice for one minute coats the grains with the skillet fat and picks up the garlic, onion, and chicken seasoning.
- Covering the skillet traps the steam needed to soften the rice while the chicken finishes cooking in the same liquid.
How to get tender rice and a creamy sauce
- Use long-grain white rice rather than instant rice; the listed liquid and 18- to 22-minute simmer are designed for regular rice.
- Keep the heat low after the liquid is added. A hard boil can evaporate the sauce before the rice is tender.
- Check both the rice and a large chicken piece before finishing with Parmesan; the chicken should reach 165°F.
Troubleshooting
The rice is firm but the pan looks dry
Add a small splash of broth, cover again, and continue at low heat. The likely cause is faster-than-expected evaporation.
The rice is soft but the sauce is loose
Uncover the skillet for a few minutes, then stir in the Parmesan. Both steps reduce and thicken the remaining liquid.
The rice turned gluey or sticky
This usually comes from the wrong rice or too much stirring. Use long-grain white rice as listed, and once the lid is on leave it to steam rather than stirring, which releases starch and turns the grains pasty.
Cool and refrigerate within 2 hours, then use within 3 to 4 days. Reheat covered with a spoonful of broth so the rice steams instead of drying at the edges.
The skillet already contains chicken and rice; steamed broccoli or spinach is enough to round it out.
Frequently asked questions
Can I use brown rice for this One-Pan Creamy Garlic Butter Chicken and Rice?
Yes, but increase cooking time to 35-40 minutes and add an extra ½ cup of liquid. Brown rice requires longer cooking for proper texture.
How do I prevent the chicken from drying out?
Use bone-in, skin-on chicken thighs for moisture retention, and don’t overcook. The internal temperature should reach 165°F for safety.
Can I make this dish dairy-free?
Absolutely! Substitute olive oil for butter and full-fat coconut milk for cream. The flavor profile changes slightly but remains delicious.
What’s the best pan to use?
A large cast-iron skillet or heavy-bottomed stainless steel pan with a tight-fitting lid works best for even heat distribution.
Can I prep any components ahead of time?
Marinate chicken and chop aromatics up to 24 hours ahead. Store separately in the refrigerator until ready to cook.
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