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 white rice turn into a beautifully creamy dish thanks to a simple sauce made with heavy cream, then I finish it with fresh spinach and Parmesan. This creamy chicken and rice recipe is super quick and easy, making it perfect for weeknights!
Top Reader Reviews
So glad I found this recipe. I was looking for something new to make with chicken. I was attracted to the one skillet concept, limited ingredients, and the simplicity of steps. My family loved it! It was a hit with the picky grandkids. I was deemed the “best cooker grandma”. Still had most of the ingredients, so we are making it again tonight. My 5 year old grand daughter is browning the chicken. Thank you for posting this recipe.
–
I’ve been making this once a month for the past 6 months and my husband loves it! Only thing I do differently is I’m a bit more heavy handed on the garlic! Delicious. Thanks!
–
One Pot Garlic Chicken Breast over Creamy Parmesan Rice
I’m a big fan of simple chicken and rice recipes for quick dinners, and this one pot creamy garlic chicken and rice hits all the right boxes. Bites of garlicky chicken breast, tender white rice, and fresh spinach get a silky, “sauce-y” finish thanks to a bit of heavy cream.
It’s a lot like my creamy garlic chicken recipe, but with the addition of rice to soak everything up and make it a full meal. Made with less than 10 ingredients, one skillet, and 30 minutes, this chicken recipe is the easiest dinner ever!
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
One Simple Tip!
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, which means the rice won’t cook properly–it may end up chewy and undercooked.
Creamy Garlic Chicken Over Rice Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts (cubed*)
- 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 a large, non-stick skillet or Dutch oven with a well-fitted lid for this recipe.
- Bring heavy cream to room temperature before adding it to the dish, to prevent curdling.
- Try not to remove the lid while the rice cooks. If too much liquid escapes, the rice may not cook through properly–leaving you with chewy, hard rice.
- Stir in the Parmesan right at the end, off heat. It will melt easily into the warm rice.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Add Veggies
You can add some additional veggies to this garlic rice and chicken recipe if you like. Mushrooms, peas, broccoli, or bell peppers are all good options. To do this, cook the chicken as instructed and remove it from the pan. Next, saute any veggies until softened, then add the chicken back to the skillet and carry on with the recipe.
How to Make Garlic Chicken with Rice Step by Step
Prep: Gather the quick list of ingredients for this creamy chicken and rice recipe. Chop 1 pound of boneless, skinless chicken breasts into bite-sized cubes. Mince the garlic and bring the heavy cream to room temperature. If the cream is too cold (straight out of the fridge) when adding it to the dish, it may curdle.
Season the Chicken: Season 1 pound of cubed chicken breast with ¾ teaspoon of garlic salt and ¼ teaspoon of ground black pepper. Feel free to add more garlic salt or other seasonings here, if you prefer.
Cook the Chicken: Coat a large skillet with oil and cook the seasoned chicken over medium-high heat for 5-7 minutes, stirring occasionally, until brown.
Add the Garlic: Then add 4 minced cloves of garlic, and sauté for 1 minute more.
Add the Rice and Broth: Next, add 1 cup of dry white rice and 3 cups of chicken broth to the pan with the chicken breast.
Simmer: Bring the broth to a boil, then cover the pan with a well-fitting lid and reduce the heat slightly. Cook 12-15 minutes, until the rice has absorbed most of the liquid. Let the dish cook and try not to remove the lid during this period. The lid keeps the moisture inside for the rice to soak up.
Add the Cream: Once the rice has soaked up the liquid; add in ½ cup of room temperature heavy cream and 2 cups of fresh spinach. Stir everything in and place the lid back on to cook another 5-7 minutes. The spinach should be wilted and the cream should be mostly absorbed.
Stir in the Cheese: Finally, stir ¼ cup of freshly grated Parmesan cheese into the garlic chicken and rice, then serve!
How to Store and Reheat
Store leftover garlic chicken with creamy rice in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, or in the microwave in 30-second increments, until warmed through. Add a splash of broth or cream when reheating to help make it creamy again. I do not recommend freezing this dish, because the cream and rice tends to separate and become grainy as it thaws.
Leave a Reply