There’s nothing quite as frustrating as anticipating a savory chicken dinner, only to find the meat disappointingly dry. I spent years perfecting the art of truly tender chicken, especially when nestled in a rich sauce. This definitive recipe for Creamy Skillet Chicken and Rice solves that common dilemma, ensuring every bite is succulent and flavorful.
Why This Creamy Skillet Chicken and Rice Will Become Your Go-To Meal
This isn’t just another chicken and rice recipe; it’s designed for maximum flavor and ease, making it a staple for busy weeknights and comforting weekend meals alike. You’ll discover techniques that elevate simple ingredients into a dish that tastes like it took hours, but comes together in under 45 minutes.
The Secret to Unbelievably Tender, Juicy Chicken
The magic of this recipe lies in a two-stage cooking process for the chicken: a quick sear followed by a short, gentle simmer directly in the creamy sauce. This crucial method locks in moisture, guaranteeing chicken that’s always melt-in-your-mouth tender.
You’ll never encounter rubbery or dry chicken again when you follow these steps. The initial sear builds incredible flavor and a beautiful golden crust, while the brief simmer in the velvety sauce finishes the cooking, infusing every piece with rich, savory goodness.
Effortless Skillet Cooking: Less Cleanup, More Flavor
Embrace the beauty of one-pan cooking! This skillet chicken dinner minimizes cleanup while maximizing flavor by building the sauce directly in the pan where the chicken was seared.
Those flavorful browned bits left in the skillet from searing the chicken (the “fond”) are whisked right into the sauce. This creates a depth of flavor that a separate pot just can’t achieve, making your cooking process streamlined and delicious.
Comfort Food Perfection: Rich, Velvety Sauce Every Time
The creamy sauce is the heart of this dish, offering a luxurious texture and savory profile. We achieve this with a simple roux, providing a consistent, lump-free base every single time.
Combined with chicken broth and a touch of cream, the sauce is infused with aromatic garlic and onion powder, perfectly balancing richness with subtle herbaceous notes. It clings beautifully to the rice and chicken, making every mouthful comforting and satisfying.
Gather Your Pantry Staples: What You’ll Need
One of the best things about this Creamy Skillet Chicken and Rice is how it relies on ingredients you likely already have on hand. Let’s talk about what makes each component shine.
Lean Protein Power: Chicken Cuts Explained
We use 1.5 pounds of boneless, skinless chicken breast or thigh, cut into 1-inch pieces. Both cuts work wonderfully, with breast offering a leaner option and thigh providing extra juiciness and flavor.
Cutting the chicken into uniform 1-inch pieces ensures even cooking. This prevents some pieces from drying out while others are still undercooked, contributing to that consistently tender texture.
The Foundation: Rice, Fats, and Flavor Base
For the rice, 1 cup of uncooked white rice is perfect for absorbing all the delicious sauce. Olive oil and unsalted butter serve as the essential fats for searing the chicken and building the roux, adding richness and facilitating browning.
All-purpose flour is the key to creating our velvety sauce. It thickens the liquid beautifully, ensuring a smooth and cohesive consistency that coats every piece of chicken and grain of rice.
Building the Dreamy Sauce: Broth, Dairy, and Herbs
Two cups of low-sodium chicken broth form the liquid base for our sauce. Opting for low-sodium gives you control over the final seasoning. Half and half or heavy cream (1/2 cup) adds that signature richness and creamy texture that defines this dish.
For aromatics, dried parsley flakes, garlic powder, and onion powder provide a balanced, savory flavor profile. These dried herbs and spices ensure deep flavor integration without the need for fresh chopping.
Essential Kitchen Tools for Skillet Success
Having the right tools makes all the difference in achieving kitchen success. For this Creamy Skillet Chicken and Rice, a few key pieces of equipment will set you up for perfection.
Choosing Your Skillet: Size and Material Matters
Large Skillet or Dutch Oven: A 10-12 inch skillet or a 5-6 quart Dutch oven is ideal. The large surface area is critical for properly searing the chicken in a single layer without overcrowding, which is essential for browning.
Material Considerations: A cast iron skillet excels at even heat distribution and searing, creating a fantastic crust. A non-stick skillet can also work well, but you might get slightly less aggressive browning on the chicken.
Beyond the Pan: Supporting Utensils for Smooth Cooking
Whisk: An essential tool for creating a smooth, lump-free roux and sauce. A silicone whisk is great for non-stick pans.
Measuring Cups and Spoons: Accurate measurements are crucial for the right sauce consistency and rice texture.
Cutting Board and Sharp Knife: For safely and efficiently preparing your chicken into uniform pieces.
Medium Saucepan with Lid: Specifically for cooking the white rice separately, ensuring it’s perfectly tender and ready to absorb the creamy chicken goodness.
Your Path to Creamy Skillet Chicken and Rice Perfection: Step-by-Step
Follow these detailed steps to create a truly irresistible Creamy Skillet Chicken and Rice that will impress every time. Each instruction is designed to ensure the best texture and flavor.
- Prepare the Rice:
In a medium saucepan, combine 1 cup of white rice with 2 cups of water. Bring the water to a rapid boil, then immediately reduce the heat to low. Cover the saucepan tightly with a lid and let it simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Once cooked, remove from heat but keep it covered to allow the rice to steam and fluff up.
- Chicken Prep for Optimal Sear:
While your rice is cooking, prepare the chicken. Begin by patting the 1-inch chicken pieces thoroughly dry with paper towels. This crucial step removes surface moisture, which is vital for achieving a beautiful golden-brown sear, not just steaming. Season the chicken evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Mastering the Chicken Sear:
Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil, allowing it to get hot but not smoking. Carefully add the seasoned chicken pieces to the hot skillet in a single layer, ensuring you don’t overcrowd the pan. If necessary, cook the chicken in two batches to allow for proper browning and prevent the pan from cooling down too much. Sear for 3-4 minutes per side until deeply golden brown. Remember, the goal here is a good sear on the outside; the chicken will finish cooking through later in the sauce. Remove the seared chicken from the skillet and set it aside.
- Crafting the Velvety Roux:
Reduce the heat to medium in the same skillet. Add 2 tablespoons of unsalted butter and let it melt completely. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk constantly for 1-2 minutes until a smooth paste forms, cooking out the raw flour taste.
- Whisking in the Broth for a Smooth Base:
Gradually whisk in 2 cups of low-sodium chicken broth, a little at a time, ensuring the mixture remains smooth and lump-free. Continue whisking constantly as the sauce begins to thicken, which should take about 3-5 minutes. The sauce will become luscious and coat the back of a spoon.
- Infusing the Creamy Sauce:
Stir in 1/2 cup of half and half (or heavy cream), 1 teaspoon of dried parsley flakes, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Continue whisking gently until all ingredients are fully incorporated. Bring the sauce to a gentle simmer.
- The Final Simmer: Ensuring Juicy Chicken:
Return the seared chicken pieces to the skillet, nestling them into the simmering sauce. Ensure that the chicken is mostly submerged to cook evenly. Cover the skillet and let the chicken simmer gently in the sauce for just 5-7 minutes, or until it’s cooked through and incredibly tender. This short simmer time in the sauce is critical for retaining moisture and ensuring the chicken remains juicy without drying out.
- Serving Your Skillet Masterpiece:
To serve your Creamy Skillet Chicken and Rice, spoon a generous amount of the perfectly cooked white rice into a bowl. Top it with the tender, creamy chicken and ample sauce. Garnish with a little extra fresh chopped parsley if desired for a vibrant pop of color and freshness. Enjoy!
Unlock Maximum Flavor: Expert Tips and Variations
Elevate your Creamy Skillet Chicken and Rice from excellent to extraordinary with these expert tips and creative twists.
Achieving That Perfect Golden Chicken Sear
Don’t Overcrowd the Pan: This is paramount for searing, not steaming. Cook chicken in batches if your skillet isn’t large enough to hold all pieces in a single layer with space between them.
Proper Skillet Temperature: Ensure your skillet is hot before adding the oil, and the oil is shimmering before adding chicken. This creates an immediate sear, forming that desirable crust.
Pat Dry, Always: As mentioned in the steps, patting the chicken completely dry is non-negotiable for a good sear. Moisture creates steam, inhibiting browning.
Ensuring a Silky, Lump-Free Sauce
Gradual Liquid Addition: When adding broth to the roux, pour it in slowly while continuously whisking. This prevents lumps from forming and helps create a smooth, homogenous sauce.
Constant Whisking: Don’t stop whisking while adding the liquid and as the sauce thickens. This active agitation ensures the flour is fully incorporated and prevents it from settling and clumping.
If Lumps Occur: If you do end up with a few small lumps, a quick pass through a fine-mesh sieve before adding the chicken can salvage the sauce, or simply whisk vigorously until mostly smooth.
Creative Twists for Your Creamy Skillet Chicken and Rice
Add Vegetables: Stir in frozen peas, diced carrots, or fresh spinach during the last 5 minutes of simmering. The heat from the sauce will gently cook them, adding color and nutrients.
Cheese Please: A handful of shredded Parmesan or mozzarella stirred into the sauce right before serving will make it extra decadent and cheesy.
Herb Variations: Experiment with different dried herbs like thyme or rosemary for a deeper, more aromatic flavor profile. Fresh herbs, like a sprinkle of fresh dill or chives, also make a lovely finish.
Boosting Umami: A Secret Ingredient
For an even deeper, more complex flavor in your creamy chicken sauce, consider a dash of Worcestershire sauce or a pinch of mushroom powder when you add your seasonings. These ingredients subtly enhance the savory notes without overpowering the dish, providing a delightful umami boost.
Troubleshooting Common Creamy Skillet Chicken and Rice Challenges
Even seasoned cooks encounter issues. Here are solutions to common challenges you might face when making this Creamy Skillet Chicken and Rice.
Why is My Chicken Dry or Tough?
Dry or tough chicken usually results from overcooking. Ensure you only sear the chicken until golden brown on the outside, then rely on the short 5-7 minute simmer in the sauce to cook it through. Do not cook it fully during the searing step.
Another common culprit is cutting the chicken pieces too small. Stick to the 1-inch size for optimal juiciness and even cooking, as smaller pieces cook much faster and are prone to drying out.
My Sauce is Too Thin/Too Thick!
If your sauce is too thin, simmer it uncovered for a few extra minutes, whisking occasionally, to allow some liquid to evaporate and thicken. For a quicker fix, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry, then whisk it into the simmering sauce and cook for another minute.
If the sauce becomes too thick, simply whisk in an extra splash of chicken broth or half and half until it reaches your desired consistency. Remember, it will thicken slightly more as it cools.
My Rice is Sticky or Undercooked.
Sticky rice often means too much water or not enough simmering time. Ensure you use the exact 1 cup rice to 2 cups water ratio and maintain a low simmer for the full 18-20 minutes. If it’s undercooked, add a tablespoon or two of hot water, cover, and let it steam for an additional 5 minutes off the heat.
Gummy rice can also occur if you lift the lid too frequently during simmering or don’t allow it to rest covered after cooking. Let it sit undisturbed for at least 5 minutes after cooking to allow the steam to finish the process and create fluffy grains. For a perfect foundation to your dish, consider mastering perfect fluffy white rice every time.
Storing and Reheating Your Delicious Leftovers
This Creamy Skillet Chicken and Rice makes excellent leftovers, perfect for meal prep or a quick lunch the next day.
Proper Storage for Freshness
Allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions for up to 3 months; just be aware that the creamy sauce might slightly change texture upon thawing, but it will still be delicious.
Best Practices for Reheating
For best results, reheat leftovers gently on the stovetop over medium-low heat. Add a splash of extra chicken broth or half and half to help rehydrate the sauce and maintain its creamy texture. Stir occasionally until heated through.
Microwaving is an option for quick reheating, but use short intervals (30-60 seconds) and stir between each to prevent the chicken from drying out and the sauce from separating. A little extra liquid will still help here.
Make-Ahead Tips for Busy Weeknights
To save time, you can prep the chicken by cutting and seasoning it in advance, storing it in the refrigerator. You can also cook the rice a day ahead and store it, then simply reheat it when you’re ready to assemble the meal. This way, the main cooking comes together in a flash.
Your Top Questions Answered: FAQs About Creamy Skillet Chicken and Rice
Here are some frequently asked questions to help you make this Creamy Skillet Chicken and Rice with confidence.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but be aware that it has a longer cooking time and requires more liquid. You’ll need to adjust the water quantity and simmering time accordingly, typically around 30-40 minutes with 2.5 cups of water for 1 cup of brown rice.
Is this recipe gluten-free?
As written, this recipe is not gluten-free due to the all-purpose flour used in the roux. To make it gluten-free, you can substitute the flour with a gluten-free all-purpose flour blend or use a cornstarch slurry for thickening (1-2 tablespoons cornstarch mixed with an equal amount of cold water, whisked into the simmering sauce).
What can I substitute for half and half/heavy cream?
For a lighter option, you can use milk, but the sauce won’t be as rich or thick. For dairy-free, full-fat coconut milk (from a can) or a dairy-free cream alternative can work, though the flavor profile will subtly change.
Can I add vegetables to this dish?
Absolutely! This skillet chicken and rice is highly adaptable. Frozen peas, diced carrots, or fresh spinach are excellent additions. Stir them into the sauce during the last 5 minutes of simmering to ensure they cook through without becoming mushy.
Ready to Create Your Own Creamy Skillet Chicken and Rice Masterpiece?
Now that you’re equipped with all the insights and expert tips, it’s time to bring this incredible Creamy Skillet Chicken and Rice to life in your kitchen. This is more than just a recipe; it’s a guaranteed path to tender, juicy chicken and a rich, satisfying sauce every single time.
I can’t wait for you to experience the ease and deliciousness of this easy chicken and rice dish. If you enjoy this, you might also love our Creamy Chicken Mushroom Skillet for another comforting and flavorful meal. Happy cooking!
Creamy Skillet Chicken and Rice
Course: Main CourseCuisine: American CuisineDifficulty: easy4
servings15
minutes45
minutes60
minutesAmerican Cuisine
Ingredients
1.5 pounds boneless, skinless chicken breast or thigh, cut into 1-inch pieces
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup white rice, uncooked
2 cups water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth low sodium
1/2 cup half and half or heavy cream
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Directions
- First, cook your rice. Combine 1 cup white rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
- While the rice cooks, pat the chicken pieces thoroughly dry with paper towels. This step is important for achieving a good sear.
- Season the chicken pieces evenly with salt and black pepper.
- Heat a large skillet or Dutch oven over medium-high heat. Add the olive oil and let it get hot, but not smoking.
- Add the chicken pieces to the hot skillet in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches to ensure good browning.
- Sear the chicken for 3-4 minutes per side until deeply golden brown. The goal here is a good sear on the outside, not to cook it through completely. Remove the seared chicken from the skillet and set aside. It will finish cooking in the sauce.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, a little at a time, until the sauce is smooth and no lumps remain. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
- Stir in the half and half, dried parsley, garlic powder, and onion powder. Bring the sauce to a gentle simmer.
- Return the seared chicken pieces to the skillet with the sauce. Ensure the chicken is mostly submerged.
- Cover the skillet and let the chicken simmer gently in the sauce for just 5-7 minutes, or until cooked through and tender. This short simmer time in the sauce is crucial to keep it juicy without drying out.
- To serve, spoon a generous amount of the cooked white rice into a bowl, then top with the creamy chicken and sauce. Garnish with a little extra fresh chopped parsley if desired.
