From Mila's kitchen
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.
Recipe
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
Method at a glance
Why this recipe works
- 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.
Recipe-specific success guide
- 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.
Storage and reheating
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.
What to serve with it
The skillet already contains chicken and rice; steamed broccoli or spinach is enough to round it out.
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