Heavy cream chicken and rice is a one pot dinner with browned chicken, tender rice, sweet peas, and a silky cream sauce, ready in about 40 minutes. The rice cooks right in the broth, so it absorbs plenty of savory flavor while the pot stays the only dish to wash.
The cream goes in at the end, after the rice has finished cooking, so the sauce stays smooth instead of breaking. A bag of frozen peas adds color and a little sweetness, and fresh parsley finishes the bowl with a bright note.
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Why This Heavy Cream Chicken and Rice Recipe Works
Browning the diced chicken with the onion first builds a savory base in the pot. Toasting the rice for a minute in that flavor helps each grain stay separate and gives the dish a nuttier taste.
The liquid is balanced so the rice cooks through without turning mushy. Stirring in the cream only at the end gives you a rich sauce that coats the rice rather than a thin, watery broth.
Ingredients for Heavy Cream Chicken and Rice
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice, uncooked
- 2 cups low sodium chicken broth
- 3/4 cup heavy cream
- 1 cup frozen peas
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for garnish
How to Make Heavy Cream Chicken and Rice
1. Brown the chicken.
Heat the olive oil in a large, deep pot over medium heat. Add the diced chicken and onion and cook, stirring occasionally, until the chicken is browned on the outside.
2. Add the garlic and rice.
Stir in the garlic and cook until fragrant. Add the rice and stir for about a minute so it is coated in the oil and lightly toasted.
3. Add the broth.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil.
4. Simmer.
Reduce the heat to low, cover the pot, and simmer for about 15 minutes, until the rice is tender and the chicken is cooked through. The chicken should reach 165 degrees F.
5. Add the cream and peas.
Stir in the heavy cream and frozen peas. Cook uncovered over low heat for about 5 minutes, stirring often, until the peas are hot and the sauce is creamy.
6. Season and serve.
Season with the salt and pepper, taste, and adjust if needed. Serve warm, garnished with fresh parsley.
How to Serve Heavy Cream Chicken and Rice
This dish is hearty enough to stand alone, and it pairs well with a light salad or crusty bread. A simple green salad with a sharp vinaigrette balances the creamy sauce.
If you enjoy chicken and rice dinners, try the classic one pot chicken and rice, the comforting creamy smothered chicken and rice, or the hands off crock pot chicken and rice. The oven method in this one pan chicken and rice bake is another easy option.
How to Store and Reheat Heavy Cream Chicken and Rice
Cool the leftovers quickly and refrigerate them within a short time. The University of California Cooperative Extension notes that cooked rice should go into the refrigerator promptly because Bacillus cereus can survive cooking, as explained in their food safety update.
Store the dish in a shallow, airtight container in the refrigerator for 3 to 4 days. Reheat it in a pot over low heat with a splash of broth or milk, stirring until it is steaming hot and reaches 165 degrees F. The rice absorbs liquid as it sits, so the sauce will thicken in the fridge.
Tips and Variations for Heavy Cream Chicken and Rice
Use a pot with a tight lid so steam stays inside while the rice cooks. Keep the heat low during the simmer, and avoid lifting the lid more than necessary. Cut the chicken into even pieces so everything cooks at the same speed.
For more flavor, stir in grated Parmesan with the cream, or add a pinch of dried thyme with the garlic. Diced carrots, mushrooms, or spinach make good additions. For a dairy free version, swap the cream for full fat coconut milk, though the flavor will change.
Frequently Asked Questions About Heavy Cream Chicken and Rice
Can I use brown rice in Heavy Cream Chicken and Rice?
Brown rice needs more liquid and a longer cooking time, so the recipe will need adjusting. Long grain white rice works best as written.
How do I keep the rice from getting mushy?
Measure the broth carefully, keep the heat low, and keep the lid on while the rice simmers. Resist stirring during the simmer.
Can I use chicken thighs in Heavy Cream Chicken and Rice?
Yes. Boneless skinless thighs are more forgiving and stay juicy. Cook them until they reach 165 degrees F.
Can I make Heavy Cream Chicken and Rice ahead of time?
You can, but the rice will absorb more liquid as it sits. Add a splash of broth or milk when reheating to loosen it.
Can I use fresh peas instead of frozen?
Yes. Add fresh peas with the cream and cook until they are tender, or use frozen peas straight from the bag.
Heavy Cream Chicken and Rice
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts diced
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 cup long grain white rice uncooked
- 2 cup low sodium chicken broth
- ¾ cup heavy cream
- 1 cup frozen peas
- ½ tsp salt or to taste
- ¼ tsp black pepper
- chopped fresh parsley for garnish
Instructions
Cooking
- Heat the oil in a large deep pot over medium heat. Brown the diced chicken and onion.
- Stir in the garlic until fragrant, then add the rice and stir for about a minute.
- Pour in the broth, scrape up the browned bits, and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes until the rice is tender and the chicken reaches 165 degrees F.
- Stir in the cream and peas and cook uncovered for about 5 minutes until hot and creamy.
- Season with salt and pepper and serve garnished with parsley.
