Home Chicken Dinners Garlic Chicken and Rice Recipe
Becky Hardin
4.61 from 187 votes
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This yummy one-pot Garlic Chicken and Rice is a delicious family meal that’s ready to serve in 30 minutes. Wonderfully creamy and simple to make, it’s a great option for an easy weeknight meal.
Why we love this Garlic Chicken and Rice Recipe
Made with chicken breast, cream, and Parmesan cheese, this dish is far from bland!
Variations on Creamy Chicken and Rice
You can add some additional veggies to this recipe, like mushrooms or bell peppers. Cook the chicken, remove from the pan, the sauté the veggies before adding the chicken back in and carrying on with the recipe.
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How to Store and Reheat
Store leftover 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.
I do not recommend freezing this dish, as the cream tends to separate as it thaws.
Serving Suggestions
This dish can easily be served by itself as a filling meal. If you like, serve it with a side of veggies like sauteed asparagus or green beans.
What’s the best rice to use?
I used white rice for this recipe, and I generally have that to hand. You can use brown rice or wild rice if you prefer, but be aware that the cooking time will be longer. The stock also may not all absorb as well, so add half at a time to make sure your finished dish isn’t too liquidy.
What’s the best cut of chicken to use?
I use Boneless skinless chicken breasts for this recipe, cut into bite-sized chunks. If you have chicken thighs you can easily use those too. If you have shredded chicken to use up, you can stir that in after cooking instead.
Can I freeze this recipe?
I don’t recommend freezing this dish, as the cream tends to separate as it thaws and the rice may turn out mushy.
More Chicken and Rice Recipes We Love
- Cheesy Chicken and Rice
- Instant Pot Chicken Flavored Rice
- Chicken Wild Rice Casserole
- Instant Pot Chicken and Rice
- Spanish Chicken and Rice
- Vietnamese Chicken and Rice
Top Reader Review
“My family loves it thank you ❤️” – Kristen Thorell
4.61 from 187 votes
Garlic Chicken and Rice Recipe
Creamy garlic chicken and rice is garlicky, creamy, and simple to make. You'll have this skillet recipe on the table in just 30 minutes!
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
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Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- ¾ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 1 cup dry white rice
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 2 cups fresh spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
Season the chicken with the garlic salt and pepper.
1 pound boneless, skinless chicken breasts, ¾ teaspoon garlic salt, ¼ teaspoon ground black pepper
Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
Add the garlic and saute 1 minute more.
4 cloves garlic
Add rice and chicken broth to the pan.
1 cup dry white rice, 3 cups low-sodium chicken broth
Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed.
Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
2 cups fresh spinach, ½ cup heavy cream
Stir in the Parmesan cheese and serve!
¼ cup freshly grated Parmesan cheese
Notes
- Use heavy cream for the richest flavor and creamiest texture.
- You can add in some additional veggies into this recipe like mushrooms or bell pepper. Cook the chicken, remove from the pan, the saute the veggies before adding the chicken back in and carrying on with the recipe.
- You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.
Storage:Store garlic chicken and rice in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Garlic Chicken and Rice Recipe
Amount Per Serving
Calories 462Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 112mg37%
Sodium 753mg33%
Potassium 762mg22%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 1933IU39%
Vitamin C 7mg8%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
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.
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 in ¼ cup of freshly grated Parmesan cheese and serve!
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
- Kara says
The cooking method was great but it was bland – needs seasoning.Reply
- Becky Hardin says
I’m sorry you didn’t enjoy this recipe, Kara!
Reply
- Rachele Connell says
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!!Reply
- Becky Hardin says
I’m so happy to hear you both enjoyed it, Rachele!
Reply
- Avery Sell says
My husband and I really enjoyed this meal! I used chicken broth instead of chicken stock because it was what I had on hand, and I doubled the parmesan the recipe called for because we are cheese lovers. It turned out totally delicious!Reply
- Becky Hardin says
I’m so happy to hear you enjoyed it, Avery!
Reply
- Kristen Thorell says
My family loves it thank you ❤️Reply
- Becky Hardin says
So glad you enjoyed this recipe, Kristen!
Reply
- Kelley Lambert says
This came out amazing! I had to use frozen peas instead of spinach and it was so good. I had to substitute cream with 3/4 cup of milk with 1/3 butter. I also doubled the recipe and triple the parmesan. One added to my collection.Reply
- Becky Hardin says
So happy to hear you loved this recipe, Kelley!
Reply
- Jessie Curry says
Very tasty! I don’t know why someone said it was bland, I did use broth instead of stock though, and it was very flavorful!
Reply
- Becky Hardin says
I’m so happy to hear you enjoyed this recipe, Jessie!
Reply
- Claire E says
This was so good! I halved the garlic because it sounded like a lot. But I should have used it all! Used broccoli instead of spinach. I might even make the rice alone as a side dish, it was great and easy!Reply
- Becky Hardin says
I’m so glad you loved this recipe, Claire!
Reply
- Bea. Rockel says
Very easy and delicious, good as part of a buffet
Reply
- Sofiya says
Delicious! Made a large batch with sauteed bell peppers added. Crispy jalapenos on top were good, too.Reply
- Becky Hardin says
We’re so glad you enjoyed this recipe, Sofiya!
Reply
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