Description
This creamy stovetop chicken and rice recipe combines tender chicken breasts, sautéed mushrooms and onions, fragrant garlic, and Italian seasonings with creamy Parmesan and milk for a comforting one-pan meal. The long grain rice cooks directly in the broth, absorbing all the savory flavors while staying perfectly tender. Ready in about 35 minutes, this dish is ideal for a hearty weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breasts, cut into cubes
- 1 onion, finely chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Seasonings and Liquids
- 1 tablespoon olive oil
- 2 teaspoon Italian seasoning
- 2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chicken broth
- 1 cup uncooked long grain white rice
- 1/2 cup whole milk or heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat and Sauté Chicken and Vegetables: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, sliced mushrooms, and chopped onion. Cook for 3-4 minutes, stirring occasionally, until the chicken begins to brown and the vegetables soften.
- Add Garlic: Stir in minced garlic and cook for 1 minute until the garlic becomes fragrant, taking care not to burn it.
- Season: Sprinkle Italian seasoning, poultry seasoning, salt, and black pepper over the mixture. Mix thoroughly to evenly coat the chicken and vegetables with the spices.
- Add Broth and Rice: Pour in the chicken broth and add the uncooked long grain white rice. Bring the mixture to a boil, then reduce heat to medium-low. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Add Dairy and Finish: Stir in the whole milk (or heavy cream) and grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed. Serve the creamy chicken and rice immediately, enjoying it hot.
Notes
- For a richer dish, use heavy cream instead of milk.
- If you prefer more vegetables, add diced bell peppers or peas during the sauté step.
- Long grain white rice is recommended; using brown rice will require more liquid and longer cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use chicken thighs instead of breasts for a juicier result.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken and rice, stovetop chicken recipe, one pan chicken dinner, easy chicken and rice, comfort food
