30-minute meals are a life saver for busy nights, and it’s even better when they look and taste this good despite how simple they are. This quick and easy chicken recipe with creamy rice and garlicky chicken is always a hit at the dinner table!
What’s in this Creamy Garlic Chicken and Rice Recipe?
Chicken: Use boneless, skinless chicken breasts cut into bite-sized pieces. Boneless thighs work too! Garlic: Use 4 cloves of fresh garlic, minced. Adjust the amount to your taste. Rice: White rice works best for this garlic chicken dish. Other types are fine to use, but the cooking time and liquid amounts may need to be adjusted. Broth: Chicken broth cooks the rice and adds more flavor than water. Heavy Cream: This adds a creamy texture to the rice. Spinach: Fresh spinach works best. Parmesan: This adds a nice cheesy finish. Garlic Salt: Adds even more garlicky flavor!
Variations to Try
I like to add some additional veggies to this garlic chicken and rice when I have them on hand–mushrooms and bell peppers work great. To do this, cook the chicken as instructed, remove it from the pan, then sauté the veggies until softened before adding the chicken back in.
How to Store and Reheat
Store creamy garlic chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat, or in the microwave in 30-second increments, until warmed through. Add a splash of broth when reheating to help make it creamy again. I do not recommend freezing this dish, as the cream tends to separate and become grainy as it thaws.
Notes and Tips
If you have some leftover or pre-cooked chicken (like rotisserie or shredded chicken), you can swap that in. When cooking rice dishes like this, it’s best to keep the lid on and let it do its thing. Every time you remove the lid, more liquid escapes, and the rice won’t cook as well.
How to Make Garlic Chicken and Rice Step by Step
Season the Chicken: Season 1 pound of boneless, skinless chicken breasts cut into bite-sized pieces with ¾ teaspoon of garlic salt and ¼ teaspoon of ground black pepper. “I made this for my husband and I. He doesn’t really care for many rice dishes and he loved it!! It was so easy and delicious! Will be making it again!!” – Rachele Cook the Chicken: Spray a large skillet with oil and cook the chicken over medium-high heat for 5-7 minutes, until brown. Add the Garlic: Add 4 minced cloves of garlic and saute for 1 minute more. Add the Rice and Broth: Add 1 cup of dry white rice rice and 3 cups of low-sodium chicken broth to the pan. Simmer: Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed. Add the Cream: Add in ½ cup of heavy cream and 2 cups of fresh spinach, stir and replace the cover, and cook another 5-7 minutes. Stir in the Cheese: Stir ¼ cup of freshly grated Parmesan cheese into the garlic chicken and rice, then serve!
More Chicken and Rice Recipes We Love
Cheesy Chicken and Rice Instant Pot Chicken and Rice Spanish Chicken and Rice Vietnamese Chicken and Rice Crockpot Chicken and Rice Ranch Chicken and Rice
