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A close-up view of the finished Creamy Chicken and Rice Skillet being stirred with a wooden spoon in a black pan.

Creamy Chicken and Rice Skillet

I remember making this creamy chicken and rice for my family after my gluten sensitivity diagnosis. It was a chilly evening, and I wanted to create something that reminded me of the meals my nonna used to make, even if I had to adapt it. As I sautéed the chicken and mixed in the rice with that creamy sauce, the aromas filled my kitchen, invoking memories of laughter and love around the dinner table. Each bite brought back the essence of tradition, and my loved ones could not believe it was gluten-free. It became a cherished recipe, proving that family favorites can still thrive, no matter the dietary challenges.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 695
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breasts cut into small bite size cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Skillet
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 cup rice long grain, such as Jasmine. Rinse before cooking.
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • to taste salt and pepper
  • as needed fresh parsley for garnish

Equipment

  • Large skillet with lid
  • Strainer

Method
 

  1. Season the chicken with the sweet paprika, garlic powder and onion powder. Set the seasoned chicken aside.
  2. In a large skillet, melt the butter over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until aromatic.
  3. Add the chicken to the skillet and cook for 5 minutes until no longer pink.
  4. Add Italian seasoning, rice, chicken broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cover the skillet with a lid. Cook for 15 minutes without stirring the rice.
  5. Stir in the heavy cream and Parmesan cheese. Cook for a couple more minutes until the rice absorbs most of the cream. Taste for seasoning and adjust with salt and pepper as needed.
  6. Garnish with parsley and serve immediately.

Nutrition

Calories: 695kcalCarbohydrates: 47gProtein: 41gFat: 38gSaturated Fat: 22gCholesterol: 172mgSodium: 590mgPotassium: 760mgFiber: 2gSugar: 4gVitamin A: 1547IUVitamin C: 5mgCalcium: 397mgIron: 2mg

Notes

Rinse the uncooked rice in a strainer under cool running water before cooking. This removes excess starch for fluffier rice.
Keep the lid on the skillet for the full 15 minutes while the rice steams. Do not lift the lid or stir the rice during this time.
Wait to add extra salt until the dish is finished. Both the chicken stock and parmesan cheese contain salt and season the rice sufficiently.
Leftover creamy chicken and rice keeps in an airtight container in the refrigerator for up to 5 days.

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