One Pot Creamy Chicken and Rice

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One Pot Creamy Chicken and Rice is full of chicken, veggies, and cheesy rice.  And, it all comes together in one skillet!

blue bowl full of One Pot Creamy Chicken and Rice

To make this comforting, easy to prepare meal, start by sautéing some chicken in a large skillet with carrots, celery, onions, and garlic.  Add uncooked rice, chicken broth, milk and a bay leaf.  Cover the skillet and let it simmer for around 20 minutes.  The rice gets tender.  The chicken cooks through.  And, the veggies soften as it simmers.

skillet full of uncooked ingredients for One Pot Creamy Chicken and Rice

Once it’s cooked, add some frozen peas and grated parmesan cheese.  The heat from the rice will warm the peas.  The parmesan adds extra flavor and creaminess to the dish.

This One Pot Creamy Chicken and Rice is such an easy one-dish dinner with minimal clean up.  It’s perfect for a busy weeknight meal.

Watch the step by step recipe video for One Pot Creamy Chicken and rice below.

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bowl of creamy chicken and rice with veggies and parmesan

One Pot Creamy Chicken and Rice

4.89 from 9 votes
One Pot Creamy Chicken and Rice is full of chicken, veggies, and cheesy rice. And, it all comes together in one skillet!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Video

Servings 4 servings
Calories 504 kcal

Ingredients
 

  • 2 tablespoons olive oil
  • 16 oz. boneless skinless chicken breasts cut into bite size chunks (about 1 ½ inch cubes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper pepper
  • 1 cup chopped carrots (about 2 large carrots)
  • 1 cup sliced celery (about 2 stalks)
  • 1 cup diced yellow onion (about 1 small onion)
  • 4 garlic cloves minced
  • 1 cup long grain white rice uncooked
  • 1 1/4 cup chicken broth
  • 1 cup whole milk
  • 1 large dried bay leaf
  • 1 cup frozen baby peas
  • 1/3 cup grated parmesan cheese

Instructions

  • Add the oil to a large, non-stick, high-sided skillet (one that has a lid) and place over medium-high heat for 2 minutes. Add the chicken, salt, and pepper. Cook 5 minutes, stirring occasionally.
  • Add the carrots, celery, onion, and garlic. Cook 2 minutes, stirring often.
  • Add the rice, chicken broth, milk and bay leaf. Bring the liquid to a boil.
  • Reduce the heat (low to medium-low) so the liquid is simmering. Cover the skillet. Cook 20-23 minutes until the rice is tender, stirring occasionally.
  • Stir in the baby peas and parmesan cheese. Remove the skillet from the heat. Remove the bay leaf.
  • Let the rice rest uncovered for 5 minutes before serving.

Nutrition

Serving: 1portion = ¼ of the recipe | Calories: 504kcal | Carbohydrates: 54g | Protein: 35g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 893mg | Potassium: 949mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5955IU | Vitamin C: 27.6mg | Calcium: 229mg | Iron: 1.9mg
Course Dinner, Entree, Main Course
Keyword chicken and rice, easy dinner recipes, one pot chicken, one pot dinner
Cuisine American
Author Amanda Finks

Inspired by I Heart Naptime

Looking for more great One Pot meals?  Check out these great one dish recipes.

One Pot Wonder Spanish Rice with Chorizo

One Pot Wonder Chicken Lo Mein

Check out all of my great chicken recipes.

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Comments

  1. 5 stars
    This is the second time I made this recipe. The first time, I followed the recipe as close as possible, loved it and gave it a 5 star rating.
    This time, I had leftover turkey breast, home made turkey broth, a little bit of celery and carrots that needed to be used up. I had 2 cups of turkey meat, 2 1/4 cups of turkey broth, 2 cups of mostly carrots and a little celery, and a little more than 1/3 cup of parmesan cheese left in the container. Other than substituting these leftovers, leaving out the milk, and adding the rest of the ingredients, the recipe turned out as good as the first time. It is a very basic recipe that taste great with substituted ingredients that are on hand.

  2. 5 stars
    Loved the recipe. Made it as written. Good directions on how to gauge amount of vegetables to have on hand. Plenty of liquid to cook the rice. A previous comment must have overlooked turning the pot to simmer after liquids and rice came to a boil.

  3. This was really good! Hubby and I both enjoyed it. Didn’t add cheese or peas just used extra veggies and threw in some black beans. The texture didn’t then out the same but was surprisingly delicious. Thanks again!

  4. 4 stars
    This was. A great recipe. I had three issues first the stock and milk boiled out before the rice was cooked so I had to add more, second had.to cook it longer because the rice wasn’t done and third there just wasn’t enough. I’m going to have to double.the batch. My 7 year old put ranch dressing on it and turned it into a ranch chicken and rice dish. It actually was pretty good. Thank you. I look forward to more of your ideas.

  5. When hand cutting items it takes more than 15 minutes prep time. But it was an excellent though

  6. Will this recipe work with brown rice? Or can it be adapted? I know the cook time is longer…

  7. 5 stars
    I had no peas and I added saffron, I’m Latina, I can’t help it. I also seasoned my chicken with paprika and oregano. What a comforting and easy dish! It came out perfectly!

  8. 5 stars
    Ms. Finks, thank you so much for all your amazing hard work in developing recipes. I appreciate you!! Easy delicious recipe. I omitted the peas as l don’t like them. Instead added green beans. Easy to follow recipe and very tasty. Definitely will make again. Looking forward to trying many of your posted recipes. Have a wonderful day!!😊

  9. Very good. I have leftovers and tomorrow im going to add a can of cream of mushroom soup so we can finish it off

  10. 5 stars
    This recipe is delicious! We have it at least once a week and we never tire of it. Even my very picky 7 year old chows it down. Thank you!

    1. Sounds wonderful. I’m going to try it today. Canned lesuoser peas at the end since I don’t have any frozen peas. I love peas and fresh parmesan cheese

  11. 5 stars
    I love one pot dinners like this!! Chicken and rice has been my favorite since I was a little kid. Pure comfort food!

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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