This yummy one pot garlic chicken and rice is a delicious family meal that’s ready to serve in 30 minutes. Wonderfully creamy and simple to make, it’s a great option for an easy weeknight meal.
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Garlic Chicken and Rice Recipe
Get out of your dinner rut with this tasty rice dish!
Garlic chicken and rice is an excellent recipe to add to your weekly meal rotation and it comes together so easily and quickly.
Made with chicken breast, cream, cheese and parmesan, this rice is far from bland!
For more rice dishes, try my Chicken Wild Rice Soup and Chicken Fried Rice.
Why You’ll Love this Garlic Chicken Recipe:
- Quick: Ready to serve in 30 minutes, it’s a great option after a busy day.
- One pot: This dish is all made in the same pot on the stovetop so clean up is a breeze.
- Kid-friendly: Even your picky eaters will love this filling dinner.
How to make garlic chicken and rice
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken and cook til browned.
- Add the garlic.
- Add the rice and broth to the pan.
- Boil until most of the liquid is absorbed.
- Stir in the heavy cream and spinach.
- Stir in the parmesan and serve.
What do you serve it with?
This garlic chicken and rice can easily be served by itself as a filling meal. If you like, serve it with a side of veggies like sauteed asparagus or green beans.
What’s the best rice to use?
I used white rice for this recipe, and I generally have that to hand. You can use brown rice or wild rice if you prefer, but be aware that the cooking time will be longer. The stock also may not all absorb as well, so add half at a time to make sure your finished dish isn’t too liquidy.
What’s the best cut of chicken to use?
I use Boneless skinless chicken breasts for this recipe, cut into bite sized chunks. If you have chicken thighs you can easily use those too. If you have shredded chicken to use up, you can stir that in once the rice is cooked instead.
Recipe Tips and 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.
- Leftovers will keep for 3 to 4 days and can be reheated on the stovetop. You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.
More Chicken and Rice Recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Creamy Garlic Chicken and Rice
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- 4 cloves garlic minced
- ¾ teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 cup white rice uncooked
- 3 cups chicken stock
- 2 cups fresh spinach
- ½ cup heavy cream
- ¼ cup parmesan cheese
Instructions
- Season the chicken with the garlic salt and 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.
- Add rice and chicken broth to the pan.
- Heat to boiling and then cover; cook 12 to 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.
- Stir in the parmesan cheese and serve!
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.
- Leftovers will keep for 3 to 4 days and can be reheated on the stovetop. You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.
Vivian says
This sounds like a keeper
Becky Hardin says
Thanks for stopping by, Vivan!
Tammy B says
This was a delicious dish. I made it last night. Thank you!!
Becky Hardin says
Thanks for stopping by!
Ryanne says
My family and I loved this recipe! It was creamy and delicious and full of flavor. I added onion powder, but other than that the recipe was spot on. My only complaint would be that there wasn’t enough for seconds! I found that the portion I made was small and we had enough for one person to have seconds if they wanted (which they did.) No leftovers for us!
Thank you!
Becky Hardin says
Time to double or triple up that recipe!
Anita says
We love this recipe, we do use 1/2 and 1/2 to make it lighter, and use brown rice as it’s our preference, everything else the same and it’s amazing! Oh and because I am lazy I usually air fry the chicken instead of browning it in the pan but then add it with the rice and broth.
Becky Hardin says
All great modifications, Anita. I’m glad you’re enjoying it!
JR says
I’m in the middle of cooking it right now, so I’m not quite sure yet, but I have a question. Once you cover it, do you turn down the heat, I guess like a simmer, or just leave on med high? Also, I just discovered my lid does not fit air tight like it should… will that affect the recipe at all? The liquid is reducing nicely & looks very close to yours in the video…I guess we’ll find out soon enough!
Becky Hardin says
I hope this went well for you! I recommend turning it down to just below a rolling boil to prevent it from bubbling over. You may need to add a little more liquid as you go to replace any that may have evaporated from the lid not fitting airtight if it looks like it is reducing too quickly.
Jeff Wright says
This is a super easy midweek meal. Will make again. If you want it cheesy double the parm or add another melty cheese of your choice!
Becky Hardin says
Great tip, Jeff!
Ellen says
Loved it! The rice were a bit hard and stiff and it was a bit bland other then that amazing!
Becky Hardin says
The rice may have needed a bit longer to cook!
Liah says
This was really good
Becky Hardin says
So glad you enjoyed!