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.
Why we love this Garlic Chicken and Rice Recipe
Made with chicken breast, cream, and Parmesan cheese, this dish is far from bland!
Variations on Creamy Chicken and Rice
You can add some additional veggies to this recipe, like mushrooms or bell peppers. Cook the chicken, remove from the pan, the sauté the veggies before adding the chicken back in and carrying on with the recipe.
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How to Store and Reheat
Store leftover 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.
I do not recommend freezing this dish, as the cream tends to separate as it thaws.
Serving Suggestions
This dish 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.
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.
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 after cooking instead.
I don’t recommend freezing this dish, as the cream tends to separate as it thaws and the rice may turn out mushy.
More Chicken and Rice Recipes We Love
- Cheesy Chicken and Rice
- Instant Pot Chicken Flavored Rice
- Chicken Wild Rice Casserole
- Instant Pot Chicken and Rice
- Spanish Chicken and Rice
- Vietnamese Chicken and Rice
Top Reader Review
“My family loves it thank you ❤️” – Kristen Thorell
Garlic Chicken and Rice Recipe
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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 in ¼ cup of freshly grated Parmesan cheese and serve!
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!
Becky says
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!
Becky Hardin says
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!
Becky says
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!
Becky Hardin says
I’m so happy to hear that, Becky!
Cooking Husband says
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.
Becky Hardin says
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!
Bobbilee says
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.
Becky Hardin says
I’m so glad you love it!