Easy Creamy Chicken and Rice

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There's something about a skillet of creamy chicken and rice that just feels like home.

This Easy Creamy Chicken and Rice is cozy and craveable! Golden, lightly floured chicken breasts simmer in a fragrant mix of onions, garlic, and chicken stock until tender, then get wrapped in a silky lemon‑cream sauce that tastes bright, comforting, and impossibly smooth. Fluffy rice folds right in, thin lemon slices add a fresh citrus note, and a sprinkle of parsley finishes it off.

Whether you’re cooking for a busy weeknight or want something a little special without the fuss, this creamy chicken and rice recipe delivers. It’s simple to make, endlessly comforting, and the kind of meal that everyone will love!

Easy Creamy Chicken and Rice

Ingredients

4 boneless, skinless chicken breasts, sliced into pieces
1/4 cup plain flour
1/2 tsp Kosher salt
1/4 tsp Black pepper
4 tbsp extra virgin olive oil, divided
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
2 cups Chicken Stock
2 tbsp lemon juice
1¾ cups cooked white long-grain rice
1/4 cup heavy cream (optional)

Garnish

Thinly sliced lemon slices
Chopped fresh flat-leaf parsley, to serve

Instructions

Place sliced chicken and flour in a zip-tight bag. Season with salt and pepper. Seal bag. Shake bag to coat chicken in flour.
Heat half the oil in a large skillet over medium-high heat. Cook chicken for 3 to 4 minutes per side, or until well browned. Transfer to a plate.
Heat remaining oil in skillet. Cook onion, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant.
Stir in chicken stock and lemon juice and let simmer for a minute.
Return the browned chicken to the skillet. Bring to a simmer. Reduce heat to low. Simmer for 5 to 6 minutes until chicken is just cooked through. Transfer chicken to a plate.
If using heavy cream, add the cream to the skillet and stir to combine.
Add the cooked rice to the skillet and cook for 2 to 3 minutes or until heated through. Season with salt and pepper.
Return the chicken to the skillet and cook for 1 to 2 minutes, or until the sauce is heated through.
Top with thinly sliced lemon slices and fresh parsley.