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Creamy Chicken and Rice Recipe

Creamy Chicken and Rice Recipe - Cheap Delicious Meals

Creamy chicken and rice is an age-old dish that many families have enjoyed for generations. It combines tender chicken, flavorful rice, and a creamy sauce that comforts you from the first spoonful. 
I still remember the first time I savored this dish. It was a chilly evening, and the aroma wafting through the kitchen was absolutely irresistible.
As a registered dietitian and food blogger, I take my recipes seriously. I've tested, tweaked, and perfected this dish to ensure it’s not only delicious but also healthy. I always strive to provide easy-to-follow, wholesome recipes that don’t skimp on flavor. 
My aim is to bring people together with food, and this creamy chicken and rice is perfect for family dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Course: Lunch
Cuisine: American
Calories: 379
Ingredients Method Notes

Ingredients
  

  • 1 1/2 1/2 1 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 2 tsp fine sea salt, divided
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp unsalted butter, divided into two portions
  • 1 medium yellow onion, finely minced
  • 2 large carrots, either grated or julienned
  • 1 whole head of garlic, halved crosswise
  • 2 bay leaves
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1 cup dry white wine
  • 5 cups hot low-sodium chicken broth
  • 2 cups medium-grain or jasmine rice
  • 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
  • 1/3 cup fresh Italian parsley, finely chopped

Method
 

Step 1: Prepare the Chicken
  1. Start with the chicken. Trim any excess fat, then cut the thighs into chunks. Sprinkle them with 1 teaspoon of salt and black pepper.
Step 2: Sauté the Chicken
  1. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When hot, add the chicken in batches. Sear until golden brown on all sides—about 5 minutes. Don’t overcrowd the pan; it’s better to work in batches. Transfer the chicken to a plate and set aside.
Step 3: Cook the Vegetables
  1. In the same skillet, reduce the heat to medium. Add the remaining butter, then toss in the onion and carrots. Sauté until softened, about 5 minutes. Then, add the halved garlic head, bay leaves, smoked paprika, and crushed red pepper flakes. Stir for another minute until fragrant.
Step 4: Deglaze with Wine
  1. Here comes the fun part. Grab your dry white wine. Pour it into the skillet, scraping up any bits stuck to the bottom. This adds fantastic flavor. Let the wine simmer, reducing by half, which takes about 3 minutes.
Step 5: Add Broth and Rice
  1. Now it's time to pour in that hot chicken broth. Add the rice and bring the mixture to a gentle boil. Then, reduce the heat to low, cover the skillet, and simmer for about 15 minutes.
Step 6: Combine Chicken and Simmer
  1. Return the browned chicken to the skillet, including its juices. Give everything a gentle stir. Cover the skillet again and simmer for another 10-15 minutes.
Step 7: Finish with Cheese and Serve
  1. Once the rice is tender and the chicken is cooked through, remove from heat. Stir in the Parmesan cheese, using a spatula to blend it until creamy. Top with fresh parsley, and don’t forget to serve with extra Parmesan on the side for those who want more.

Notes

  • Use thickeners: If you want thicker creaminess, consider adding a mixture of flour and water. Just a tablespoon can enhance consistency.
  • Extra flavors: Feel free to add mushrooms or bell peppers along with onions and carrots for a funky twist.
  • Serve Right: This dish tastes best fresh. If you let it sit, it can get dry. Add a splash of broth when reheating.
  • Broth matters: Use a good-quality broth. Homemade is great, but low-sodium store-bought works too.
  • Don’t rush: Take your time with each step, especially sautéing the chicken and vegetables. Developing these layers of flavors is crucial.