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Creamy Chicken and Rice

This Creamy Chicken and Rice recipe really just might be my favorite. This dish is packed with flavor and feels much more elegant than a chicken and rice dish.
Course: Main Course
Keyword: Dinner, Food, Recipe


Chicken Ingredients

  • 3 Tbsp lemon pepper
  • 1 Tbsp paprika
  • 1 Tbsp garlic salt
  • 1 Tbsp olive oil
  • 1 Pkg chicken thighs skin on

Rice Ingredients

  • 4 Tbsp butter divided
  • 4 garlic cloves minced
  • 1 1/2 cup sushi rice
  • 4 1/4 cups chicken broth
  • 2 Tbsp lemon juice
  • 1 1/2 cup milk
  • 1 cup Parmesan cheese grated
  • 3 Tbsp parsley


  • Create a dry rub for the chicken by combining lemon pepper, garlic salt, and paprika in a bowl. Sprinkle the rub over both sides of the chicken and lightly pat.
  • In an oven-proof pot, warm olive oil on medium heat. Place each chicken thigh in the oil, skin-side down. Cook for 3-4 minutes, then turn up heat to medium high and cook for another 2-3 minutes. Then turn the chicken over one more time and cook for another 3-4 minutes. The chicken should be fairly browned, though not fully cooked. It will finish cooking in the oven. Remove the chicken from the pot and set aside.
  • Add 2 tablespoons butter to the pot and melt over medium-high heat. Saute the garlic in the butter for about a minute. Pour in the rice and saute for 2-3 minutes.
  • Pour in 1/4 cup chicken broth and 2 tablespoons lemon juice. Cook for another couple minutes before pouring in the rest of the chicken broth. Add one cup of milk and salt and pepper. Stir and bring to a simmer.
  • Return the chicken to the pot amid the chicken. Place the lid on the pot and bake at 350 degrees for 20 minutes.
  • Remove the lid and continue to cook another 10 minutes.
  • Remove the chicken and place on a baking sheet. Broil on high for 2-3 minutes, browning the skin.
  • Finish the rice by stirring in 2 tablespoons butter, Parmesan cheese, and 1/2 cup milk. Stir until well combined. Top with parsley.
  • Serve the chicken on a bed of rice.