Creamy Chicken Rice (Print)
Loaded with chicken, fluffy rice, and tons of creamy, cheesy goodness—this dish is pure comfort and fills you right up.
# Ingredients:
→ Chicken Essentials
01 -
4 chicken breasts, no skin or bones, about 600g
02 -
15g olive oil
03 -
Black pepper, as much as you want
04 -
Salt, as much as you need
05 -
2g onion powder
06 -
2g garlic powder
07 -
2g smoked paprika
→ Saucy Creamy Rice Mix
08 -
200g long-grain white rice
09 -
500ml chicken stock
10 -
240ml double cream
11 -
120g sour cream
12 -
100g diced yellow onion
13 -
10g minced garlic
14 -
15g butter
15 -
1g dried rosemary
16 -
1g dried thyme
17 -
0.5g crushed red pepper (optional)
18 -
50g cheddar cheese, shredded
19 -
25g Parmesan cheese, grated
20 -
Chopped fresh parsley or chives for topping
# Steps:
01 -
Flip your oven on to 180°C. Dry off the chicken and sprinkle on some salt, pepper, onion powder, garlic powder, and paprika until well coated.
02 -
Pour olive oil in a big pan that can go in the oven. Heat it on medium-high. Brown the chicken for about 3–4 minutes on each side till it gets some color. Take the chicken out and keep it nearby—you’ll finish it in the oven.
03 -
Drop butter into that same pan on medium. Toss in the diced onion and minced garlic. Cook those for a few minutes till they smell great and get soft.
04 -
Pour in the stock, double cream, sour cream, thyme, rosemary, and red pepper if you want a kick. Stir it together. Let it start to simmer. Dump in the rice and mix it right in.
05 -
Let that whole mix get a little thicker for a few minutes. Now throw in the cheddar and Parmesan. Mix till all the cheese is gooey and the sauce looks thick and rich.
06 -
Snuggle the chicken right into the pan—let it sink into the rice a bit. Spoon some sauce over the top. Cover tightly with foil or a lid. Pop it in the oven for 25–30 minutes till the chicken is cooked and the rice is soft.
07 -
Pull your pan out and give it a few minutes to rest. That way, the sauce gets even better. Serve it all up and sprinkle on parsley or chives with some extra Parmesan, if you want.
# Notes:
01 -
Pat the chicken till it’s really dry for that golden, tasty sear.
02 -
For the gooiest sauce, mix cheeses in after you pull the pan off the heat.
03 -
Long-grain rice stays fluffy and won’t go mushy while baking.
04 -
Make sure chicken gets to 75°C inside so it’s safe to eat.
05 -
Letting it sit before serving makes the sauce even creamier and blends the flavors.
06 -
Leftover food will keep in the fridge up to three days. Warm it gently with a bit of broth or cream to bring back that creamy texture.