This creamy garlic chicken and rice dish is a comforting, one-pan meal that brings together tender chicken breasts, flavorful rice, and a rich, creamy sauce. With smoky paprika and a cheesy finish, it’s the kind of meal that will warm you up and satisfy your taste buds with every bite. Perfect for weeknight dinners or even a casual gathering, this dish is quick, easy, and sure to please everyone at the table.
Why You’ll Love This Recipe
This creamy garlic chicken and rice recipe is a true crowd-pleaser. The chicken breasts are seasoned with a blend of garlic powder, onion powder, and smoked paprika, giving them a savory and smoky flavor. The rice, cooked in chicken broth, is tender and flavorful, making it the perfect base for the creamy, cheesy sauce that ties everything together. The combination of cheddar and Parmesan cheeses in the sauce elevates the dish to new heights, while a garnish of fresh parsley adds a burst of color and freshness. It’s a simple yet indulgent meal that’s sure to become a favorite!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
Garnish:
- Fresh parsley, chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Chicken:
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
For the Rice:
- In the same skillet, add the chicken broth and bring to a simmer. Add the rice and salt, then cover the skillet and reduce the heat to low. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
For the Creamy Sauce:
- While the rice is cooking, melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, creating a roux.
- Gradually add the milk and chicken broth to the roux, whisking continuously to avoid lumps. Stir in garlic powder and thyme, then bring the sauce to a simmer. Let it cook for 5-7 minutes, or until it thickens slightly.
- Once thickened, stir in the shredded cheddar cheese and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is creamy.
Assemble:
- Once the rice is cooked, add the cooked chicken breasts back to the skillet with the rice. Pour the creamy sauce over the chicken and rice, and let everything heat through for a couple of minutes.
- Garnish with freshly chopped parsley and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes to the creamy sauce for a bit of heat.
- Vegetable Addition: You can add sautéed spinach, peas, or mushrooms to the rice for extra flavor and texture.
- Cheese Swap: Try using a different cheese like mozzarella or Gruyère for a unique flavor twist in the creamy sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stove over low heat, adding a splash of milk or chicken broth to restore the creamy consistency.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work well in this recipe. They are juicier and have a bit more flavor, so they will make the dish even richer.
2. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it will take longer to cook. Adjust the liquid and cooking time accordingly (typically about 40-45 minutes for brown rice).
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken, rice, and creamy sauce ahead of time and store them separately in the fridge. When ready to serve, simply reheat and assemble.
4. What can I substitute for whole milk?
You can substitute whole milk with 2% milk, half-and-half, or even a non-dairy milk like almond milk for a lighter or dairy-free option.
5. How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C) when checked with a meat thermometer.
6. Can I freeze this dish?
Yes, you can freeze the chicken and rice with the sauce for up to 2-3 months. When reheating, add a little more broth or milk to restore the creamy texture.
7. Can I use other types of cheese in the sauce?
Yes, you can use different cheeses like Gouda, Monterey Jack, or even cream cheese for a different flavor profile.
8. Can I cook the rice separately from the chicken?
Yes, you can cook the rice separately if you prefer. Just add the cooked rice to the skillet with the chicken and sauce when it’s ready to combine everything.
9. How can I make this dish spicier?
Add a pinch of cayenne pepper, red pepper flakes, or some hot sauce to the creamy sauce for a spicy kick.
10. Can I use a different kind of broth?
Yes, you can use vegetable broth or even water, though chicken broth adds the best flavor to this dish.
Conclusion
Creamy garlic chicken and rice is a hearty, comforting meal that’s full of flavor and easy to make. The combination of seasoned chicken, creamy rice, and cheesy sauce makes for a deliciously satisfying dinner that the whole family will love. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress and become a new favorite in your recipe rotation!
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Creamy Garlic Chicken and Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy garlic chicken and rice dish combines tender chicken breasts, flavorful rice, and a rich, cheesy sauce. Smoky paprika and a touch of fresh parsley elevate the dish, making it a comforting, one-pan meal perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ¼ teaspoon thyme
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth and bring to a simmer. Add the rice and salt, then cover the skillet and reduce the heat to low. Let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
- While the rice is cooking, melt the butter in a separate saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, creating a roux.
- Gradually add the milk and chicken broth to the roux, whisking continuously to avoid lumps. Stir in garlic powder and thyme, then bring the sauce to a simmer. Let it cook for 5-7 minutes, or until it thickens slightly.
- Once thickened, stir in the shredded cheddar cheese and grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce is creamy.
- Once the rice is cooked, add the cooked chicken breasts back to the skillet with the rice. Pour the creamy sauce over the chicken and rice, and let everything heat through for a couple of minutes.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For a spicier version, add a pinch of red pepper flakes to the creamy sauce.
- Vegetables like sautéed spinach, peas, or mushrooms can be added to the rice for extra flavor and nutrition.
- Feel free to use different types of cheese like mozzarella or Gruyère for a unique twist on the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or broth if needed.
- For a lighter version, use almond milk or non-fat milk instead of whole milk and skip the cheese or use a lighter alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
