Introduction

This creamy chicken and rice dish is a comforting, flavorful meal perfect for any night of the week. Tender chicken fillets simmer in a rich, cheesy sauce with garlic and herbs, melding beautifully with fluffy basmati rice. It’s an easy recipe that feels special and satisfying.

A large pan shows a creamy white rice base with a smooth, thick texture mixed with small herbs and black pepper flakes. On top, there are four grilled chicken breasts, arranged unevenly, each with a crispy, golden-brown layer and some darker charred spots, giving a textured and juicy look. Fresh green chopped herbs are sprinkled over the chicken and rice, adding a pop of color. A wooden spoon scoops up some rice from the left side of the pan, showing the creamy consistency up close. The surface under the pan is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small chicken fillets
2 tsp salt (divided)
2 tsp black pepper (divided)
1 tsp sweet paprika
1 tbsp unsalted butter
1 tbsp olive oil
4 garlic cloves (minced)
1 small yellow onion (diced)
1 tbsp Italian seasoning
1 cup basmati rice
3 cups chicken broth
1 cup mascarpone
½ cup freshly grated Parmesan
1 tbsp freshly chopped parsley

Instructions

Step 1: Season the chicken fillets evenly with 1 tsp salt, 1 tsp black pepper, and the sweet paprika. Set aside.
Step 2: Heat the butter and olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and set aside.
Step 3: In the same skillet, add the minced garlic and diced onion. Sauté for about 3-4 minutes until fragrant and translucent.
Step 4: Stir in the Italian seasoning and basmati rice, coating the rice in the garlic and onion mixture. Cook for 1-2 minutes to toast the rice slightly.
Step 5: Pour in the chicken broth, then season with the remaining 1 tsp salt and 1 tsp black pepper. Stir gently to combine.
Step 6: Bring the liquid to a boil, then reduce heat to low. Cover the skillet and simmer for 15-18 minutes, or until the rice is tender and has absorbed the liquid.
Step 7: Return the chicken fillets to the skillet on top of the cooked rice. Dollop the mascarpone over the rice and sprinkle the grated Parmesan evenly.
Step 8: Cover and cook on low for another 5 minutes until the cheese melts and the chicken is heated through.
Step 9: Sprinkle the chopped parsley over the dish before serving. Enjoy your creamy chicken and rice!

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine when cooking the rice.
Swap mascarpone for cream cheese or heavy cream to vary the creaminess.
Add sautéed mushrooms or spinach for a vegetable boost.
If you prefer, use brown rice but increase the cooking time and broth accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to restore creaminess. Avoid overcooking during reheating to keep the chicken tender.

How to Serve

A top view of a large round silver pan filled with a creamy white textured rice dish, sprinkled with finely chopped green herbs and black pepper. On top of the rice, there are four browned chicken breasts evenly spaced, each with a golden, slightly charred crust showing a mix of darker and lighter brown shades, and garnished with small green herb pieces. A wooden spoon scoops some rice near one edge of the pan, with its rich creaminess visible. The pan sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use long-grain white rice or jasmine rice. If you choose brown rice, increase the cooking time and liquid as brown rice takes longer to cook.

Is mascarpone necessary or can I substitute it?

Mascarpone adds a rich and creamy texture, but you can substitute with cream cheese, sour cream, or heavy cream depending on what you have on hand. The flavor will slightly differ but remain delicious.

Creamy Chicken and Rice Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Creamy Chicken and Rice recipe combines tender chicken fillets with fragrant basmati rice cooked in savory chicken broth, enriched with creamy mascarpone and Parmesan cheese, and flavored with garlic, onion, and Italian seasoning for a comforting and delicious one-pot meal.

Author: Matteo
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken and Seasoning

4 small chicken fillets
2 tsp salt, divided
2 tsp black pepper, divided
1 tsp sweet paprika

Cooking Fats and Aromatics

1 tbsp unsalted butter
1 tbsp olive oil
4 garlic cloves, minced
1 small yellow onion, diced

Rice and Seasoning

1 tbsp Italian seasoning
1 cup basmati rice
3 cups chicken broth

Creamy Finish

1 cup mascarpone
½ cup freshly grated Parmesan
1 tbsp freshly chopped parsley

Instructions

Season the Chicken: Pat the chicken fillets dry and season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and the sweet paprika. Set aside.
Sear the Chicken: Heat the olive oil and unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken fillets and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove chicken and set aside.
Sauté Aromatics: In the same skillet, add the minced garlic and diced onion. Sauté for about 3-4 minutes until fragrant and onions are translucent.
Add Rice and Seasoning: Stir in the Italian seasoning, remaining 1 teaspoon salt and 1 teaspoon black pepper, then add the basmati rice. Stir to coat the rice in the oils and aromatics for about 1-2 minutes.
Add Broth and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low and cover with a lid. Let simmer for 12-15 minutes, or until the rice is tender and most of the liquid is absorbed.
Return Chicken and Add Creamy Cheese: Nestle the seared chicken fillets back into the skillet on top of the rice. Dollop the mascarpone and sprinkle grated Parmesan over the top. Cover and cook for another 5 minutes on low heat, until chicken is fully cooked and cheese is melted into the rice.
Garnish and Serve: Remove from heat, sprinkle freshly chopped parsley over the dish, and serve warm for a creamy, comforting meal.

Notes

For best results, use fresh chicken fillets approximately the same size to ensure even cooking.
Basmati rice is preferred for its fluffy texture; rinse the rice before cooking to remove excess starch.
If mascarpone is unavailable, cream cheese or heavy cream can be used as substitutes.
Adjust salt and pepper levels according to taste and dietary requirements.
This dish pairs well with a side of steamed vegetables or a fresh green salad.

Keywords: creamy chicken, chicken and rice, one-pot meal, easy dinner, Italian seasoning, mascarpone, Parmesan, basmati rice