This yummy one-pot Garlic Chicken and Rice recipe is one of my favorite family meals because it’s ready to serve in 30 minutes! Juicy bites of chicken breast, lots of garlic, and rice turn into a beautifully creamy dish thanks to a bit of heavy cream, then I finish it with fresh spinach and Parmesan. This creamy chicken and rice recipe is ready so fast, making it perfect for weeknights!
30-minute meals are a life saver for busy nights, and it’s even better when they look and taste this good despite how simple they are. This quick and easy chicken recipe with creamy rice and garlicky chicken is always a hit at the dinner table!
What’s in this Creamy Garlic Chicken and Rice Recipe?
- Chicken: Use boneless, skinless chicken breasts cut into bite-sized pieces. Boneless thighs work too!
- Garlic: Use 4 cloves of fresh garlic, minced. Adjust the amount to your taste.
- Rice: White rice works best for this garlic chicken dish. Other types are fine to use, but the cooking time and liquid amounts may need to be adjusted.
- Broth: Chicken broth cooks the rice and adds more flavor than water.
- Heavy Cream: This adds a creamy texture to the rice.
- Spinach: Fresh spinach works best.
- Parmesan: This adds a nice cheesy finish.
- Garlic Salt: Adds even more garlicky flavor!
Variations to Try
I like to add some additional veggies to this garlic chicken and rice when I have them on hand–mushrooms and bell peppers work great. To do this, cook the chicken as instructed, remove it from the pan, then sauté the veggies until softened before adding the chicken back in.
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How to Store and Reheat
Store creamy garlic chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, or in the microwave in 30-second increments, until warmed through. Add a splash of broth when reheating to help make it creamy again.
I do not recommend freezing this dish, as the cream tends to separate and become grainy as it thaws.
Notes and Tips
- If you have some leftover or pre-cooked chicken (like rotisserie or shredded chicken), you can swap that in.
- When cooking rice dishes like this, it’s best to keep the lid on and let it do its thing. Every time you remove the lid, more liquid escapes, and the rice won’t cook as well.
5 Star Reader Reviews
“My family loves it, thank you ❤️” – Kristen
“I made this for my husband and I. He doesn’t really care for many rice dishes and he loved it!! It was so easy and delicious! Will be making it again!!” – Rachele
Garlic Chicken and Rice Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- ¾ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 cup dry white rice
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 cups fresh spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
- Season the chicken with the garlic salt and pepper.1 pound boneless, skinless chicken breasts, ¾ teaspoon garlic salt, ¼ teaspoon ground black pepper
- Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
- Add the garlic and saute 1 minute more.4 cloves garlic
- Add rice and chicken broth to the pan.1 cup dry white rice, 3 cups low-sodium chicken broth
- Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed.
- Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.2 cups fresh spinach, ½ cup heavy cream
- Stir in the Parmesan cheese and serve!¼ cup freshly grated Parmesan cheese
Notes
- Use heavy cream for the richest flavor and creamiest texture.
- You can add in some additional veggies into this recipe like mushrooms or bell pepper. Cook the chicken, remove from the pan, the saute the veggies before adding the chicken back in and carrying on with the recipe.
- You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.
How to Make Garlic Chicken and Rice Step by Step
Season the Chicken: Season 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces with ¾ teaspoon of garlic salt and ¼ teaspoon of ground black pepper.
Cook the Chicken: Spray a large skillet with oil and cook the chicken over medium-high heat for 5-7 minutes, until brown.
Add the Garlic: Add 4 minced cloves of garlic and saute for 1 minute more.
Add the Rice and Broth: Add 1 cup of dry white rice rice and 3 cups of low-sodium chicken broth to the pan.
Simmer: Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed.
Add the Cream: Add in ½ cup of heavy cream and 2 cups of fresh spinach, stir and replace the cover, and cook another 5-7 minutes.
Stir in the Cheese: Stir ¼ cup of freshly grated Parmesan cheese into the garlic chicken and rice, then serve!
The cooking method was great but it was bland – needs seasoning.
I’m sorry you didn’t enjoy this recipe, Kara!
I made this for my husband and I he doesn’t really care for many rice dishes and he loved it!! It was so easy and delicious! Will be making it again!!
I’m so happy to hear you both enjoyed it, Rachele!
My husband and I really enjoyed this meal! I used chicken broth instead of chicken stock because it was what I had on hand, and I doubled the parmesan the recipe called for because we are cheese lovers. It turned out totally delicious!
I’m so happy to hear you enjoyed it, Avery!
My family loves it thank you ❤️
So glad you enjoyed this recipe, Kristen!
This came out amazing! I had to use frozen peas instead of spinach and it was so good. I had to substitute cream with 3/4 cup of milk with 1/3 butter. I also doubled the recipe and triple the parmesan. One added to my collection.
So happy to hear you loved this recipe, Kelley!
Very tasty! I don’t know why someone said it was bland, I did use broth instead of stock though, and it was very flavorful!
I’m so happy to hear you enjoyed this recipe, Jessie!
This was so good! I halved the garlic because it sounded like a lot. But I should have used it all! Used broccoli instead of spinach. I might even make the rice alone as a side dish, it was great and easy!
I’m so glad you loved this recipe, Claire!
Very easy and delicious, good as part of a buffet
Delicious! Made a large batch with sauteed bell peppers added. Crispy jalapenos on top were good, too.
We’re so glad you enjoyed this recipe, Sofiya!
One of the best!