When I don’t know what to cook for dinner, I often make chicken and rice. It is simple, filling, and almost everyone likes it.

But plain chicken and rice can feel a little boring.

So I started making this creamy garlic chicken and rice, and now it is one of my favorite comfort dinners.

What I really like about this recipe is that everything cooks in one pan. The chicken becomes tender, the rice absorbs the creamy garlic sauce, and the whole kitchen smells amazing while it cooks.

I also wrote this recipe very clearly step by step, because I want it to work even if you are cooking it for the first time.

If you love creamy chicken dishes, you should also try this Creamy Tuscan Chicken.

Ingredients

Chicken

2 large chicken breasts (about 450 g / 1 lb)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp olive oil

Rice

1 cup long-grain rice (200 g)
2 cups chicken broth (480 ml)
3 cloves garlic, minced
½ small onion, finely chopped
½ cup heavy cream (120 ml)
2 tbsp butter
½ tsp salt
¼ tsp black pepper

Optional (but recommended)

¼ cup grated parmesan
1 tbsp chopped parsley

Step-by-Step Instructions

1. Prepare the chicken

First, pat the chicken breasts dry with a paper towel.

Season both sides with:

salt
black pepper
paprika

Dry chicken browns much better in the pan.

2. Sear the chicken

Heat 1 tablespoon olive oil in a large skillet or deep pan over medium heat.

Place the chicken in the pan.

Cook about 4–5 minutes per side until the outside becomes golden.

The chicken does not need to be fully cooked yet. We will finish cooking it later with the rice.

Remove the chicken and place it on a plate.

3. Cook the onion and garlic

In the same pan add:

butter
chopped onion

Cook for 2–3 minutes until the onion becomes soft.

Then add minced garlic and cook for 30 seconds.

Be careful not to burn the garlic. Burned garlic tastes bitter.

4. Add the rice

Add 1 cup of rice directly to the pan.

Stir it for about 1 minute. This lightly toasts the rice and gives better flavor.

5. Add liquids

Pour into the pan:

chicken broth
heavy cream

Add salt and pepper.

Stir everything gently.

6. Return the chicken

Place the chicken breasts back into the pan on top of the rice.

The chicken will finish cooking while the rice cooks.

7. Simmer

Reduce heat to low and cover the pan with a lid.

Cook for 18–20 minutes.

Do not open the lid too often. The rice needs steam to cook properly.

8. Finish the dish

When the rice is soft and creamy:

sprinkle parmesan cheese
add chopped parsley

Let the dish rest 5 minutes before serving.

This helps the sauce thicken.

What This Dish Should Look Like

When the recipe is done correctly:

the chicken is juicy and tender
the rice is soft and creamy
the sauce is garlic-rich and slightly thick

The rice should not be dry and should not be watery.

Common Mistakes

1. Using the wrong rice

Short-grain rice can become sticky.

I recommend long-grain rice like jasmine or basmati.

2. Too much heat

If the heat is too high, the liquid evaporates too fast and the rice stays hard.

Always cook this dish on low heat after adding liquid.

3. Not enough liquid

Rice absorbs a lot of moisture.

If your rice still feels hard, add 2–3 tablespoons broth and cook a few more minutes.

4. Burning garlic

Garlic cooks very fast.

If it burns, the whole dish will taste bitter.

Always cook garlic only 20–30 seconds.

My Tips for the Best Flavor

After making this many times, I noticed a few things that really improve the dish.

✔ Use real chicken broth, not water.
✔ Add parmesan cheese at the end for extra creaminess.
✔ Let the dish rest 5 minutes before serving.

The resting step helps the sauce become thicker and richer.

Easy Variations

I sometimes change this recipe depending on what I have in the fridge.

Mushroom version

Add 1 cup sliced mushrooms when cooking onions.

Spinach version

Stir a handful of fresh spinach into the rice at the end.

Extra creamy version

Add 2 tablespoons cream cheese to the sauce.

How to Store

If you have leftovers, they store very well.

Refrigerator

Store in a sealed container for 3–4 days.

Reheating

Add 1–2 tablespoons milk or broth before reheating to make the rice creamy again.

Nutrition (approximate per serving)

Calories: 520
Protein: 36 g
Carbohydrates: 40 g
Fat: 24 g

FAQ

Can I use chicken thighs?

Yes. Boneless chicken thighs work very well and stay very juicy.

Can I make it without cream?

Yes. Replace the cream with extra chicken broth, but the sauce will be lighter.

Can I add vegetables?

Yes. Peas, spinach, mushrooms, or broccoli work great.

Creamy Garlic Chicken and Rice – Easy One-Pan Dinner Recipe