21 Delicious Creamy Chicken and Rice Recipes Amazing

Kickstart your culinary adventure with our roundup of 21 Delicious Creamy Chicken and Rice Recipes that promise to turn your ordinary dinners into extraordinary feasts! Whether you’re craving comfort food on a chilly evening or seeking a quick, satisfying meal, these creamy delights are sure to impress. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Creamy Garlic Parmesan Chicken and Rice

Lusciously creamy and bursting with flavor, this dish combines tender chicken with aromatic garlic and rich Parmesan, all nestled in a bed of perfectly cooked rice. It’s a comforting yet sophisticated meal that promises to delight the senses and satisfy the soul.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of chicken broth
• 1 cup of heavy cream
• A good handful of grated Parmesan cheese
• 1 cup of long-grain white rice
• 2 cups of water
• A pinch of salt and pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Tip: Be careful not to burn the garlic to keep its flavor sweet and not bitter.
4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor.
5. Stir in the heavy cream and bring to a gentle simmer. Let it cook for about 2 minutes to slightly thicken.
6. Add the Parmesan cheese, stirring until melted and the sauce is smooth. Tip: For a smoother sauce, grate the Parmesan finely.
7. Meanwhile, cook the rice according to package instructions, using the 2 cups of water. Tip: For fluffier rice, let it sit covered off the heat for 5 minutes after cooking.
8. Slice the cooked chicken and return it to the skillet, coating it in the creamy garlic Parmesan sauce.
9. Serve the chicken and sauce over the cooked rice, garnishing with extra Parmesan if desired.

Mouthwatering in its creaminess, the dish offers a harmonious blend of textures from the tender chicken to the fluffy rice, all enveloped in a velvety sauce. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp green salad.

Slow Cooker Creamy Chicken and Wild Rice Soup

Unveiling the comfort of a bowl that marries the heartiness of wild rice with the velvety embrace of creamy chicken, this soup is a testament to the magic of slow cooking. Perfect for those crisp evenings when only a spoonful of warmth will do, it’s a dish that promises both nourishment and nostalgia.

Ingredients

• A couple of boneless, skinless chicken breasts
• 1 cup of wild rice, rinsed
• 4 cups of chicken broth
• 1 cup of heavy cream
• A splash of olive oil
• 1 diced onion
• 2 minced garlic cloves
• A couple of chopped carrots
• 2 chopped celery stalks
• 1 tsp of dried thyme
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a pan over medium heat and sauté the diced onion, minced garlic, chopped carrots, and celery stalks until they’re just soft, about 5 minutes.
2. Transfer the sautéed veggies to your slow cooker and add the chicken breasts, wild rice, chicken broth, and dried thyme. Season with salt and pepper.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the rice is cooked through.
4. Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
5. Stir in the heavy cream and let the soup warm through for another 10 minutes on low.
6. Tip: For an extra creamy texture, blend a cup of the soup and mix it back in before serving.
7. Tip: If the soup is too thick, add a little more chicken broth until you reach your desired consistency.
8. Tip: Garnish with fresh parsley for a pop of color and freshness.

Velvety and rich, this soup boasts a luxurious texture that’s balanced by the earthy notes of wild rice. Serve it with a crusty loaf of bread for dipping, or elevate it with a sprinkle of crispy bacon on top for an added crunch.

One Pot Creamy Chicken and Rice Casserole

Yearning for a dish that combines comfort with sophistication? This One Pot Creamy Chicken and Rice Casserole is a harmonious blend of tender chicken, aromatic rice, and a velvety sauce, all coming together in a single pot for a fuss-free yet elegant meal.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• A splash of olive oil
• 3 cups of chicken broth
• 1 cup of heavy cream
• A couple of sprigs of fresh thyme
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 cup of grated Parmesan cheese

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes.
3. Stir in the rice, ensuring it’s well coated with the oil and juices in the pot. Toast the rice for a minute to enhance its nutty flavor.
4. Pour in the chicken broth and heavy cream, adding the thyme sprigs for aroma. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, remove the thyme sprigs and stir in the Parmesan cheese until the sauce is creamy and the rice is tender. Let it sit covered for 5 minutes off the heat to thicken.
6. Uncover and fluff the casserole with a fork before serving. The dish should be creamy with perfectly cooked rice and succulent chicken pieces.

Unveil this casserole at your next dinner party, and watch as the creamy texture and rich flavors earn rave reviews. For a colorful twist, garnish with chopped parsley or a sprinkle of red pepper flakes before serving.

Creamy Mushroom Chicken and Rice Bake

Glistening under a golden crust, this dish marries the earthy depth of mushrooms with the tender succulence of chicken, all nestled in a bed of creamy, aromatic rice.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken breasts
• A couple of cups of sliced cremini mushrooms
• A splash of olive oil
• 1 can of cream of mushroom soup
• A cup of chicken broth
• A handful of grated Parmesan cheese
• A pinch of salt and pepper
• A sprinkle of dried thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. Spread 2 cups of long-grain white rice evenly at the bottom of the prepared baking dish.
3. Season 4 boneless, skinless chicken breasts with a pinch of salt and pepper, then place them on top of the rice.
4. Scatter a couple of cups of sliced cremini mushrooms around and over the chicken.
5. In a bowl, whisk together 1 can of cream of mushroom soup and a cup of chicken broth until smooth, then pour this mixture over the chicken and rice.
6. Sprinkle a handful of grated Parmesan cheese and a sprinkle of dried thyme over the top for that golden, flavorful crust.
7. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes to brown the top.
8. Let the bake sit for 5 minutes before serving to allow the flavors to meld beautifully.

Out of the oven, this bake boasts a creamy texture with perfectly cooked rice, tender chicken, and mushrooms that add a umami punch. Serve it with a crisp green salad or steamed vegetables for a complete meal that’s as comforting as it is elegant.

Spicy Creamy Chicken and Rice Skillet

Unveiling a dish that marries the comforting warmth of creamy rice with the bold kick of spicy chicken, this skillet creation is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A generous pinch of red pepper flakes
• 1/2 cup of heavy cream
• A handful of fresh parsley, chopped
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes.
2. Toss in the minced garlic and stir for about 30 seconds until fragrant, being careful not to let it burn.
3. Add the rice to the skillet, stirring to coat it in the oil and garlic, then pour in the chicken broth and sprinkle in the red pepper flakes.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
5. Stir in the heavy cream and let the skillet sit off the heat for a couple of minutes to thicken slightly.
6. Finish with a sprinkle of fresh parsley and season with salt and pepper to your liking.

Rich in flavor and luxuriously creamy, this dish offers a delightful contrast between the tender chicken and the slightly al dente rice. Serve it straight from the skillet for a rustic presentation, or garnish with extra parsley and a drizzle of cream for an elegant touch.

Creamy Lemon Chicken and Rice Pilaf

Delightfully creamy with a zesty twist, this lemon chicken paired with aromatic rice pilaf is a symphony of flavors that promises to elevate your weeknight dinner to something truly special. The dish marries the richness of cream with the bright acidity of lemon, creating a balance that’s both comforting and refreshing.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of white wine (about 1/4 cup)
• 1 cup of heavy cream
• The zest and juice of 1 large lemon
• 1 cup of long-grain rice
• 2 cups of chicken broth
• A pinch of salt and freshly ground black pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
2. Remove the chicken from the skillet and set aside. In the same pan, add a splash of white wine to deglaze, scraping up any browned bits. Tip: This adds depth to the sauce.
3. Lower the heat to medium and stir in the heavy cream, lemon zest, and juice. Let the sauce simmer for about 3 minutes until slightly thickened.
4. Return the chicken to the skillet, cover, and simmer for another 10 minutes until the chicken is cooked through. Tip: The internal temperature should reach 165°F.
5. Meanwhile, rinse the rice under cold water until the water runs clear. In a separate pot, bring the chicken broth to a boil, add the rice, then cover and reduce to a simmer for 18 minutes. Fluff with a fork before serving.
6. Serve the creamy lemon chicken over the rice pilaf, garnished with chopped parsley.

Kaleidoscopic in flavor, the creamy lemon sauce clings to each grain of rice, while the chicken remains tender and juicy. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp green salad.

Healthy Creamy Chicken and Brown Rice Bowl

Merging the comfort of creamy textures with the wholesomeness of lean protein and whole grains, this dish is a testament to how indulgence and health can coexist beautifully on your plate.

Ingredients

• 1 cup of brown rice
• 2 boneless, skinless chicken breasts
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of low-sodium chicken broth
• 1/2 cup of plain Greek yogurt
• A handful of fresh spinach
• A sprinkle of paprika
• Salt and pepper, just enough to season

Instructions

1. Start by rinsing the brown rice under cold water until the water runs clear, then set aside.
2. Heat a splash of olive oil in a large skillet over medium heat. Add the chicken breasts, seasoning them with salt, pepper, and a sprinkle of paprika. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the skillet and let it rest on a plate. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the rinsed brown rice to the skillet, stirring to coat it with the garlic and oil. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 25 minutes, or until the rice is tender and the liquid is absorbed.
5. While the rice cooks, shred the rested chicken into bite-sized pieces.
6. Once the rice is done, remove the skillet from the heat. Stir in the Greek yogurt until the rice is creamy. Fold in the fresh spinach and shredded chicken, letting the residual heat wilt the spinach.
7. Season with additional salt and pepper if needed, and serve warm.

Best enjoyed fresh, this bowl offers a delightful contrast between the creamy rice and the tender, spiced chicken, with the spinach adding a fresh, vibrant touch. For an extra layer of flavor, top with a drizzle of lemon juice or a sprinkle of fresh herbs before serving.

Creamy Sundried Tomato Chicken and Rice

Unveiling a dish that marries the rustic charm of sundried tomatoes with the comforting embrace of creamy rice and tender chicken, this recipe is a testament to the elegance of simplicity. Perfect for a weeknight dinner that feels anything but ordinary, it’s a harmonious blend of flavors that will transport your senses to the Mediterranean coast.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 cup of sundried tomatoes, chopped
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A generous 1/2 cup of heavy cream
• A handful of fresh basil, torn
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning them with salt and pepper, and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the minced garlic and chopped sundried tomatoes, cooking for another minute until fragrant.
4. Pour in the rice, stirring to coat it in the oil and flavors, then add the chicken broth. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Stir in the heavy cream and torn basil, heating through for another 2 minutes. Tip: For an extra touch of luxury, sprinkle with grated Parmesan before serving.

Creamy and rich with a tangy kick from the sundried tomatoes, this dish offers a delightful contrast of textures between the tender chicken and fluffy rice. Serve it in a shallow bowl with a side of crusty bread to soak up every last drop of the luscious sauce.

Easy Creamy Chicken and Rice with Broccoli

Perfectly balancing comfort and sophistication, this creamy chicken and rice with broccoli dish is a testament to the beauty of simple ingredients coming together to create something truly memorable. Its velvety sauce and tender chunks of chicken promise a meal that’s as nourishing as it is indulgent.

Ingredients

• 1 cup of long-grain white rice
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups of broccoli florets
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 small onion, finely chopped
• 2 cups of chicken broth
• 1 cup of heavy cream
• A splash of white wine (optional)
• A couple of pinches of salt and freshly ground black pepper
• 1 teaspoon of dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, seasoning them with salt and pepper, and cook until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the onion and garlic, sautéing until they’re soft and fragrant, about 2 minutes.
3. Stir in the rice, coating it well with the onion and garlic mixture. Pour in the chicken broth and a splash of white wine if using, bringing the mixture to a simmer.
4. Cover the skillet and reduce the heat to low. Let the rice cook for about 15 minutes, or until most of the liquid is absorbed. Tip: Resist the urge to stir the rice too much to prevent it from becoming mushy.
5. Add the broccoli florets and the cooked chicken back into the skillet. Pour in the heavy cream and sprinkle the dried thyme over the top. Stir gently to combine.
6. Cover the skillet again and let everything cook together for another 5 minutes, or until the broccoli is tender but still vibrant green. Tip: The cream will thicken slightly as it cooks, creating a luxurious sauce.

Delightfully creamy with a hint of earthiness from the thyme, this dish is a comforting embrace in every bite. Serve it in shallow bowls for an elegant presentation, or pack it for a satisfying lunch the next day.

Creamy Cajun Chicken and Rice

Elegantly spiced and richly comforting, this Creamy Cajun Chicken and Rice is a symphony of flavors that promises to transport your taste buds straight to the heart of Louisiana. Perfect for a cozy dinner, it combines tender chicken, aromatic rice, and a creamy sauce with just the right amount of kick.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of tablespoons of olive oil
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A splash of heavy cream
• 1 tablespoon of Cajun seasoning
• 1 diced onion
• 2 minced garlic cloves
• A handful of chopped parsley for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning them with half the Cajun seasoning, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a nice sear.
3. Remove the chicken and set aside. In the same skillet, add the onion and garlic, cooking until soft, about 3 minutes.
4. Stir in the rice, remaining Cajun seasoning, and chicken broth, bringing to a boil. Tip: Rinse the rice beforehand to remove excess starch for fluffier results.
5. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
6. Return the chicken to the skillet, stirring in the heavy cream, and cook for an additional 2 minutes to warm through. Tip: For extra creaminess, add a bit more cream until you reach your desired consistency.
7. Garnish with chopped parsley before serving.

Velvety and vibrant, this dish boasts a perfect balance of creamy and spicy, with the rice absorbing all the glorious flavors. Serve it in a shallow bowl with a side of crusty bread to soak up every last bit of the sauce.

Comforting Creamy Chicken and Rice Stew

Few dishes embody the warmth of home quite like a creamy chicken and rice stew, a harmonious blend of tender poultry, aromatic vegetables, and velvety broth that promises to soothe the soul with every spoonful.

Ingredients

• 2 cups of diced chicken breast
• 1 cup of long-grain white rice
• 4 cups of chicken broth
• a splash of heavy cream
• a couple of carrots, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• a sprinkle of thyme
• a dash of salt and pepper
• 2 tablespoons of olive oil

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced chicken breast, seasoning with salt and pepper, and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the chopped onion and minced garlic, cooking until fragrant and translucent, about 3 minutes.
4. Add the diced carrots and sprinkle of thyme, stirring to combine, and cook for another 2 minutes.
5. Pour in the chicken broth and bring the mixture to a gentle boil, then reduce heat to a simmer.
6. Stir in the rice, cover the pot, and let it simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
7. Once the rice is cooked, add a splash of heavy cream, stirring gently to incorporate. Tip: For a richer flavor, you can substitute half-and-half or whole milk.
8. Season with additional salt and pepper if needed, then remove from heat.

Unbelievably creamy with a comforting texture, this stew is a canvas for your culinary creativity—try topping with crispy bacon bits or a handful of fresh herbs for an extra layer of flavor.

Creamy Pesto Chicken and Rice

Brimming with vibrant flavors and comforting textures, this Creamy Pesto Chicken and Rice dish is a delightful fusion of creamy, herby, and savory notes that promise to elevate your weeknight dinner routine.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of uncooked long-grain white rice
• 2 cups of chicken broth
• A generous 1/4 cup of basil pesto
• 1/2 cup of heavy cream
• A handful of grated Parmesan cheese
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
2. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. This is your cue to move quickly to the next step to prevent the garlic from burning.
3. Stir in the uncooked rice, coating it well with the oil and garlic. This step helps to toast the rice slightly, adding depth to the dish’s flavor.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek under the lid too often to keep the steam trapped inside.
5. Once the rice is cooked, stir in the pesto, heavy cream, and Parmesan cheese. Cook for another 2-3 minutes, until everything is beautifully combined and creamy. Tip: For an extra touch of freshness, sprinkle some chopped basil on top before serving.
6. Season with salt and pepper to your liking, then remove from heat.

Fluffy and fragrant, this dish boasts a creamy texture with pops of herby pesto and tender chicken. Serve it in a shallow bowl with a side of crusty bread to soak up the delicious sauce, or atop a bed of arugula for a fresh contrast.

Quick Creamy Chicken and Rice with Peas

This comforting dish marries tender chicken with creamy rice and sweet peas for a meal that’s both satisfying and effortlessly elegant. The harmony of flavors and textures makes it a weeknight favorite that feels anything but ordinary.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A splash of olive oil
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A couple of garlic cloves, minced
• 1/2 cup of heavy cream
• 1 cup of frozen peas
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the rice to the skillet, stirring to coat it in the oil and garlic, about 1 minute.
5. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. After 15 minutes, stir in the heavy cream and frozen peas, cover again, and cook for an additional 5 minutes. Tip: The peas add a pop of color and sweetness, so don’t skip them!
7. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.

Offering a creamy texture with a hint of garlic and the freshness of peas, this dish is a delightful balance of comfort and sophistication. Serve it in a shallow bowl garnished with a sprinkle of fresh parsley for an extra touch of elegance.

Creamy Coconut Chicken and Rice

Venturing into the realm of comforting yet exotic flavors, this dish marries the creamy richness of coconut milk with the hearty satisfaction of chicken and rice, creating a symphony of taste that’s both nourishing and indulgent.

Ingredients

• 1.5 cups of jasmine rice
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 can (13.5 oz) of coconut milk
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tbsp of grated ginger
• 1 tsp of turmeric
• 1/2 tsp of salt
• A handful of fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until shimmering.
2. Add the chicken pieces, cooking until they’re golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
4. Sprinkle the turmeric and salt over the chicken, stirring to coat evenly.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer. Tip: Keep the heat medium-low to prevent the coconut milk from separating.
6. Add the jasmine rice, stirring to combine, then cover and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Tip: Resist the urge to stir the rice while it’s cooking to avoid a mushy texture.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. Garnish with chopped cilantro and serve with lime wedges on the side.

Mouthwateringly creamy with a subtle hint of spice, this dish boasts a perfect balance of flavors and textures. Serve it in a hollowed-out pineapple for an extra touch of tropical flair.

Baked Creamy Chicken and Rice with Cheese

Zesty and comforting, this Baked Creamy Chicken and Rice with Cheese is a dish that promises to delight with its rich flavors and creamy texture. Perfect for a cozy dinner, it combines tender chicken, fluffy rice, and a decadent cheese topping into one irresistible meal.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken breasts
• A splash of olive oil
• 1 can (10.5 oz) of cream of chicken soup
• 1 cup of chicken broth
• A couple of garlic cloves, minced
• 1 teaspoon of onion powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of shredded cheddar cheese
• A handful of chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. Spread the 2 cups of long-grain white rice evenly at the bottom of the prepared baking dish.
3. Place the 4 boneless, skinless chicken breasts on top of the rice, spacing them evenly.
4. In a medium bowl, whisk together the can of cream of chicken soup, 1 cup of chicken broth, minced garlic cloves, 1 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth.
5. Pour the soup mixture evenly over the chicken and rice, ensuring everything is well coated.
6. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
7. After 45 minutes, remove the foil and sprinkle the 1 cup of shredded cheddar cheese over the top. Return to the oven, uncovered, for an additional 15 minutes, or until the cheese is bubbly and golden.
8. Let the dish stand for 5 minutes before serving. Garnish with a handful of chopped parsley for a fresh contrast.

Lusciously creamy with a golden cheese crust, this dish offers a perfect balance of textures and flavors. Serve it alongside a crisp green salad or steamed vegetables for a complete meal that’s sure to impress.

Creamy Buffalo Chicken and Rice

Elevating the humble chicken and rice to new heights, this Creamy Buffalo Chicken and Rice dish marries the fiery kick of buffalo sauce with the comforting embrace of creamy rice, creating a symphony of flavors that’s both bold and soothing.

Ingredients

• 2 cups of cooked white rice
• 1 lb of boneless, skinless chicken breasts, diced
• A splash of olive oil
• 1/2 cup of buffalo sauce
• 1/4 cup of heavy cream
• A couple of tablespoons of butter
• 1/2 cup of shredded cheddar cheese
• 2 green onions, thinly sliced
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the diced chicken breasts to the skillet, seasoning with a pinch of salt and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
3. Tip: Don’t overcrowd the skillet to ensure each piece of chicken gets a nice sear.
4. Reduce the heat to medium and stir in the buffalo sauce and heavy cream, mixing well to coat the chicken evenly.
5. Add the cooked white rice to the skillet, stirring gently to combine with the buffalo chicken mixture. Let it simmer for about 2-3 minutes to allow the flavors to meld.
6. Tip: For an extra creamy texture, add a couple of tablespoons of butter and stir until melted.
7. Sprinkle the shredded cheddar cheese over the top, cover the skillet with a lid, and let it sit for about 2 minutes, or until the cheese is melted.
8. Tip: Use a lid to trap the heat and melt the cheese perfectly without drying out the dish.
9. Garnish with thinly sliced green onions before serving.

Delightfully creamy with a spicy buffalo kick, this dish offers a perfect balance of heat and comfort. Serve it straight from the skillet for a rustic presentation, or plate it with a side of crisp celery sticks to cool the palate.

Creamy Chicken and Rice Stuffed Peppers

Yieldingly tender and bursting with flavor, these creamy chicken and rice stuffed peppers are a delightful twist on a classic comfort dish. Perfect for a cozy dinner, they combine the heartiness of chicken and rice with the sweet, smoky embrace of roasted bell peppers.

Ingredients

• 4 large bell peppers, any color
• A couple of cups of cooked white rice
• 2 cups of shredded chicken
• A splash of heavy cream
• 1 cup of shredded cheddar cheese
• A pinch of salt and pepper
• 1 tbsp of olive oil
• A sprinkle of paprika for that smoky touch

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for roasting the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
3. In a large bowl, mix the cooked white rice, shredded chicken, heavy cream, and half of the cheddar cheese. Season with salt, pepper, and paprika for a flavorful filling.
4. Drizzle the inside of each pepper with olive oil, then stuff them generously with the chicken and rice mixture.
5. Place the stuffed peppers in a baking dish, sprinkle the remaining cheddar cheese on top, and cover with foil.
6. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
7. Let the peppers rest for 5 minutes after baking; this allows the flavors to meld together beautifully.

Lusciously creamy with a satisfying crunch from the pepper, these stuffed peppers are a meal that feels both indulgent and wholesome. Serve them atop a bed of greens for a colorful plate or alongside a crisp white wine to elevate the dining experience.

Creamy Spinach and Chicken Rice Bake

Kickstarting our culinary journey today is a dish that marries comfort with sophistication, a creamy spinach and chicken rice bake that promises to be as nourishing as it is delightful. Perfect for those evenings when you crave something hearty yet elegant, this bake is a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 2 cups of cooked white rice
• 1.5 lbs of boneless, skinless chicken breasts, cubed
• A couple of cups of fresh spinach, roughly chopped
• 1 cup of heavy cream
• A splash of olive oil
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 2 cloves of garlic, minced
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tsp of dried thyme

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant, about 1 minute.
3. Add the cubed chicken to the skillet, seasoning with salt, pepper, and dried thyme. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
5. Mix in the cooked rice and heavy cream, stirring well to combine. Let it simmer for 2 minutes to allow the flavors to meld.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the top with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the bake rest for 5 minutes before serving. Tip: This resting time allows the dish to set, making it easier to slice.

Lusciously creamy with a satisfying crunch from the golden cheese topping, this bake is a delightful contrast of textures. Serve it alongside a crisp green salad or a glass of your favorite white wine for a meal that feels both indulgent and balanced.

Creamy Chicken and Rice with Artichokes

Perfectly balancing comfort and sophistication, this creamy chicken and rice with artichokes is a dish that promises to delight the senses with its rich flavors and velvety texture. It’s a testament to how simple ingredients can transform into something truly extraordinary.

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of tablespoons of olive oil
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• A splash of white wine (optional, but recommended)
• 1 can of artichoke hearts, drained and quartered
• 1/2 cup of heavy cream
• A handful of grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• A pinch of dried thyme

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt, pepper, and a pinch of dried thyme. Cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure a nice sear.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the rice, stirring to coat it in the remaining oil and chicken juices. Toast the rice for about 2 minutes until slightly translucent.
3. Pour in the chicken broth and a splash of white wine, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
4. Once the rice is tender, stir in the artichoke hearts, heavy cream, and Parmesan cheese. Return the chicken to the skillet, mixing everything together. Cook for an additional 5 minutes until everything is heated through and the sauce has thickened slightly. Tip: For an extra creamy texture, let the dish sit covered for a few minutes off the heat before serving.

Just as it is, this dish is a creamy, comforting masterpiece, with the artichokes adding a subtle tang that cuts through the richness. Serve it in shallow bowls with a sprinkle of fresh herbs on top for a touch of color and freshness.

Creamy Tuscan Chicken and Rice

Lusciously creamy with a hint of garlic and sun-dried tomatoes, this Creamy Tuscan Chicken and Rice is a comforting dish that brings the rustic charm of Italy to your dinner table. Perfect for a cozy night in, it’s a one-pan wonder that’s as satisfying to make as it is to eat.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of heavy cream
• 1 cup of chicken broth
• 1 cup of uncooked long-grain white rice
• A handful of sun-dried tomatoes, chopped
• A sprinkle of dried Italian seasoning
• A pinch of salt and pepper
• A handful of fresh spinach
• A generous sprinkle of grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken strips, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
4. Add the uncooked rice, sun-dried tomatoes, and Italian seasoning to the skillet. Stir well, then cover and reduce heat to low. Cook for 15 minutes, or until the rice is tender. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
5. Once the rice is cooked, stir in the fresh spinach and cooked chicken. Cover for another 2 minutes, just until the spinach wilts.
6. Remove from heat and sprinkle with grated Parmesan cheese. Let it sit covered for 5 minutes before serving. Tip: This resting time allows the flavors to meld beautifully.

Juxtaposing the creamy richness of the sauce with the tender bites of chicken and the slight chew of the rice, this dish is a textural delight. Serve it with a crisp green salad or a glass of white wine to elevate the meal into a truly Tuscan experience.

Creamy Chicken and Rice with Bacon and Peas

Comforting yet sophisticated, this creamy chicken and rice dish is a harmonious blend of tender poultry, smoky bacon, and sweet peas, all enveloped in a luxuriously smooth sauce. Perfect for a weeknight dinner that feels anything but ordinary, it promises to delight the palate with every forkful.

Ingredients

• 2 cups of long-grain white rice
• 4 boneless, skinless chicken breasts, cubed
• 6 slices of bacon, chopped
• 1 cup of frozen peas
• 2 cloves of garlic, minced
• 1 small onion, diced
• 3 cups of chicken broth
• 1 cup of heavy cream
• A splash of olive oil
• A couple of tablespoons of butter
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same skillet, add a splash of olive oil and the cubed chicken. Season with salt and pepper, and cook until golden brown, about 6 minutes. Remove and set aside.
3. Add the diced onion to the skillet and sauté until translucent, about 3 minutes. Stir in the minced garlic for another 30 seconds until fragrant.
4. Pour in the rice, stirring to coat it with the onion and garlic mixture. Toast the rice for 2 minutes to enhance its nutty flavor.
5. Slowly add the chicken broth, stirring to combine. Bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
6. Stir in the heavy cream, cooked chicken, bacon, and frozen peas. Cook for an additional 5 minutes, or until everything is heated through and the sauce has thickened slightly.
7. Finish by stirring in a couple of tablespoons of butter for extra richness. Adjust seasoning with salt and pepper if needed.

Every bite of this dish offers a creamy texture with the perfect balance of smoky bacon and sweet peas. Serve it in a shallow bowl garnished with fresh parsley for a touch of color, or alongside a crisp green salad to add a refreshing contrast.

Conclusion

Luscious and comforting, these 21 creamy chicken and rice recipes are a treasure trove of deliciousness perfect for any home cook. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these mouthwatering meals too. Happy cooking!