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!
This sounds like a keeper
Thanks for stopping by, Vivan!
This was a delicious dish. I made it last night. Thank you!!
Thanks for stopping by!
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!
Time to double or triple up that recipe!
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.
All great modifications, Anita. I’m glad you’re enjoying it!
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!
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.
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!
Great tip, Jeff!
Loved it! The rice were a bit hard and stiff and it was a bit bland other then that amazing!
The rice may have needed a bit longer to cook!
This was really good
So glad you enjoyed!
Made this for the first time and I think I had a user error. It didn’t specify if I could use minute rice or not and that’s all I had at home so I used that, doubled the recipe, and ended up with a porridge consistency rather than how the video looked. The flavor is incredible so I definitely plan to try again this week with standard short grain white rice and follow the tip of not adding all the liquid at once. I just know my second attempt will be better since even my mess up was delicious!
I’m sorry this happened, Becky! Unless specified, most of my recipes are not made for minute rice. I hope this goes better on the second try!
I made it again with normal white rice and I can’t get enough of it! It’s now in my list of favorite recipes, so delicious!
I’m so happy to hear that, Becky!
Agree with the other commenter. Once you cover it are you suppose to turn the heat down? I assume so. I doubled the recipe. I feel like it should say turn down to a simmer and cover. I left it around med high and it burned the rice on the bottom. Other than that it was good. My personal opinion is if you are telling me what heat to be on then if you are turning the heat down or up it should be noted. Also, for me it took well over 30 minutes. An hour or so was more realistic. Didn’t matter though as my wife and I eat late anyway.
I’m sorry this recipe didn’t work out for you as expected! Depending on the type of stove you have, your med-high may be hotter than mine! I didn’t turn down the heat while cooking, so I didn’t note it in the recipe. If your stove tends to burn things at med-high, I’d suggest turning it down to medium or med-low. Timings for my recipes are based on averages, so if certain prep elements take longer for you, the recipe may take a bit longer! Hope this helps!
This recipe is one of my go-to faves, we make it at least once a week, although it seems like I always have to add in a little extra stock and cook it a little longer for the rice to be completely done.
I’m so glad you love it!