What ingredients are needed for creamy garlic butter chicken and rice?

You'll need olive oil, chicken, salt, pepper, garlic, uncooked rice, chicken broth, heavy cream, butter, and optional parsley for garnish.

How do you make the rice creamy in a skillet dish?

For creamy rice, use the right liquid-to-rice ratio and avoid stirring too much. Using heavy cream and butter in the sauce also contributes to its creamy texture.

Can I use chicken thighs instead of breast for this recipe?

Absolutely! Chicken thighs work wonderfully and stay extra moist, making them a great alternative to chicken breasts.

What kind of liquid is best for the creamy sauce?

Heavy cream is ideal for the richest, creamiest sauce. Half-and-half is a good substitute, but milk can be used cautiously for a less rich result.

How long does creamy garlic butter chicken and rice take to cook?

This recipe is designed for speed, with prep taking about 10 minutes and cook time around 30 minutes, for a total of approximately 40 minutes.

Can this be made ahead of time?

While best served fresh, leftovers can be stored and reheated. Add a splash of liquid when reheating to restore creaminess.

Creamy Garlic Butter Chicken and Rice Skillet Recipe

Name: Creamy Garlic Butter Chicken and Rice Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces); 1 teaspoon salt (divided); 1/2 teaspoon black pepper (divided); 4 cloves garlic (minced); 1 cup uncooked long-grain white rice; 2.5 cups chicken broth; 1/2 cup heavy cream; 2 tablespoons unsalted butter; 1/4 cup fresh parsley (chopped, for garnish (optional))

Ingredients

Scale

1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
1 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
4 cloves garlic (minced)
1 cup uncooked long-grain white rice
2.5 cups chicken broth
1/2 cup heavy cream
2 tablespoons unsalted butter
1/4 cup fresh parsley (chopped, for garnish (optional))

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Instructions

Heat olive oil in a large, oven-safe skillet over medium-high heat. Season the chicken pieces with about half the salt and pepper.
Add the chicken to the hot skillet. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the skillet and set it aside.
Lower the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it!
Add the uncooked rice to the skillet. Stir it around for about a minute, toasting it lightly.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Return the browned chicken (and any accumulated juices) to the skillet. Sprinkle with the remaining salt and pepper.
Stir in the heavy cream and the butter. Make sure the butter is fully melted and combined.
Bring the mixture back to a gentle simmer. Cover the skillet tightly with a lid or foil.
Reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the skillet from the heat. Let it rest, covered, for about 5 minutes.
Fluff the rice gently with a fork. Garnish with fresh parsley if desired. Serve immediately.

Prep Time: 10
Cook Time: 30