Creamy Chicken and Rice

Let’s finish the year on a comfy note! A creamy note. With chicken and rice. You dig?

This is one of those feel-it-in-your-bones dinners. The meal that just hits, ya know? It’s familiar, nostalgic, nutritious and so good you might just shed a tear or 80. It will become a recipe that you don’t need to reference. You’ll know it by heart the second time you make it. So simple. So perfect. Every time.

Let me show ya.

It’s truly a pound of cut-up chicken (you can use tenders or breasts. thighs are great, too! just trim the excess fat.), dusted with a tried-and-true blend of seasoning. Garlic and onion powders, Italian seasoning and paprika. A bit of salt. A dash of pep. Get that coated with the seasoning in a bowl with a glug of olive oil and that’s done.

Then we’ll dice a small red onion and mince a few garlic cloves. Get the onion in a wide pan with a little oil and sauté for a couple of minutes. Then you’ll make room in the pan and add the chicken in a single layer. Let it sit and sear for a couple of minutes. Then flip the chicken around and go another two minutes. The color will be glorious.

Add the garlic and a splash of stock to loosen any browned bits. Then go ahead and pour the rest of the stock and milk into the pan and it simmer simmer while the rice cooks.

The rice! Nearly forgot. You’ll cook the rice either in a rice cooker or on the stove. Half water, half stock. That’s how you take rice to an 11. The stock. Do it.

And there we are. She’ll thicken up (add a cornstarch slurry if you need!) and will become the most flavorful, comforting mess you could ever have. It tastes like childhood in a weird way. You’ll get it. I know you will.

Garnish with fresh parsley and serve it over rice and you’re set for life. Or that evening. You pick.

If a pound of chicken doesn’t feel like enough, add a little more! It worked for us, but if you have bigger eaters and more of ya, add another pound. It’ll be great.

Hellooooo there.

Creamy Chicken and Rice

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Ingredients

• 1 pound chicken tenders (or breasts) cut into bite-sized pieces
• 1 Tbs. Garlic powder
• 1 Tbs. Italian seasoning
• 1 Tbs. Onion powder
• 1 Tbs. Paprika
• 1 Tbs. Coarse salt
• 2 Tbs. Extra virgin olive oil
• 1 cup basmati rice
• 1 cup water
• 1 cup chicken stock
• Small red onion, diced
• 4 garlic cloves, minced
• 1 cup chicken stock
• 1 cup milk
• Chopped parsley for garnish

Instructions

1. Pour the rice in a rice cooker, followed by a cup of water and a cup of chicken stock. Set it and forget it.
2. In a medium mixing bowl, add the garlic powder, Italian seasoning, onion powder, paprika, salt and a crack of black pepper. Whisk to combine and add the chicken. Add a couple tablespoons olive oil and stir to fully coat.
3. In a wide skillet, add a little oil and bring to a medium-high heat. Add the diced onion. Season with a pinch of salt and let it sauté for a couple of minutes. Make room in the center and add the seasoned chicken to the pan in a single layer. Let this sear for two minutes. Flip around and sear another two minutes. Add the garlic to the pan, along with a splash of stock to loosen any browned bits. Sauté for 30 seconds, letting the garlic bloom. It will all so fragrant right now. You will cry.
4. Add the rest of the stock and the milk to the pan. Simmer on medium for a few minutes, letting it all thicken up a little. If you need to add a little slurry mix (cornstarch and water), do so!
5. Serve the creamy chicken over rice and garnish with chopped parsley. Perfect!
6. Serves 4.

7.8.1.2

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https://bevcooks.com/2025/12/creamy-chicken-and-rice/

Make it this week!