Print

Easy Creamy One-Pot Chicken and Rice Casserole

easy creamy one-pot chicken and rice casserole - featured image
Print Recipe

A quick and comforting one-pot chicken and rice casserole with a creamy texture, perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup long-grain white rice (190 g)
  • 2 ½ cups chicken broth (600 ml), low sodium preferred
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter (45 g), softened
  • 4 ounces cream cheese (115 g), softened
  • 1 cup milk (whole or 2%) (240 ml)
  • ½ cup frozen peas (75 g), optional
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • ½ cup grated Parmesan cheese (50 g), optional

Instructions

  1. Cut the chicken breasts into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves. Soften the cream cheese by letting it sit at room temperature for about 10 minutes.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds, careful not to burn it.
  3. Add the chicken pieces to the pan. Season lightly with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is just starting to turn golden but not fully cooked through.
  4. Pour in the long-grain white rice and sprinkle the dried thyme over everything. Stir well to coat the rice in butter and mix with the chicken and aromatics.
  5. Slowly add the chicken broth and milk into the skillet. Give it a gentle stir to combine but don’t overmix.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet with the lid and let it simmer for about 20 minutes without lifting the lid.
  7. Remove the lid and dollop in the softened cream cheese. Add the frozen peas. Stir gently to melt the cream cheese and distribute peas evenly.
  8. Cover again and cook for another 5 minutes, allowing peas to heat through and chicken to finish cooking. If rice is still firm, add a splash more broth or water and cook a few minutes more.
  9. Taste and add extra salt and pepper if needed. If desired, sprinkle grated Parmesan cheese over the top and let it melt before serving.
  10. Remove from heat and let the casserole sit for 5 minutes to thicken the sauce and meld flavors.

Notes

Use room temperature cream cheese and milk for a smoother sauce. Avoid lifting the lid during simmering to prevent drying out the rice. Stir gently after adding cream cheese to avoid clumps. If casserole dries out before rice is tender, add broth a little at a time. For dairy-free, substitute cream cheese and milk with plant-based alternatives. Brown rice is not recommended for this one-pot method due to longer cooking time.

Nutrition

Keywords: one-pot, chicken casserole, creamy chicken and rice, quick dinner, easy dinner, comfort food, weeknight meal

Find it online: https://jodierecipes.com/easy-creamy-one-pot-chicken-and-rice-casserole-recipe-for-quick-dinners/