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recipefeasts staff
recipefeasts staff

Irresistible Weeknight Chicken Magic with Fluffy Rice

A flavour-packed, family-friendly chicken and rice dinner made with simple ingredients, minimal prep, and loads of cosy weeknight comfort. This skillet-style dish delivers tender chicken, a creamy savoury sauce, and perfectly cooked rice—all in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Multiple Cuisines
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 boneless, skinless chicken breasts 9or 6 thighs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian herbs
  • 1 small onion finely diced
  • 3 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup double cream or (heavy cream)
  • 1/2 cup crated parmesan cheese
  • 1 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley (optional for garnish)
  • 1 cup long-grain white
  • 2 cups water or chicken broth
  • 1/2 teaspoon salt
  • 1 teaspoon butter (optional)

Method
 

  1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Add rice, water (or broth), salt, and butter to a medium saucepan. Bring to a boil, cover with a tight lid, then reduce heat to low and simmer for 15 minutes. Remove from heat and let sit—covered—for 5 minutes. Fluff with a fork and set aside.
  2. Season the Chicken: Pat chicken dry and season both sides with salt, pepper, garlic powder, smoked paprika, and Italian herbs.
  3. Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden. Remove to a plate (it will finish cooking later).
  4. Build the Sauce: In the same skillet, reduce heat to medium and add diced onion. Sauté 3 minutes until softened.
  5. Stir in garlic, tomato paste, and Dijon mustard; cook 1 minute until fragrant. Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits.
  6. Add the Creaminess: Stir in the double cream and Parmesan until smooth and slightly thickened.
  7. Finish the Chicken: Return the chicken to the pan, nestling it into the sauce. Cover and simmer 10–12 minutes until the chicken is fully cooked (internal temp 75°C / 165°F).
  8. Serve: Spoon the creamy “magic” chicken and sauce over the fluffy rice. Sprinkle with parsley if desired.

Notes

Optional Tips / Variations
  • Make it one-pan: Add 1 cup of uncooked rice + 2 cups broth directly to the skillet with the sauce and cook covered for 18–20 minutes.
  • Add veg: Spinach, mushrooms, or cherry tomatoes can be stirred in during the last 5 minutes of cooking.
  • Swap protein: Use turkey cutlets, prawns, or boneless pork chops.
  • Extra flavour: Add a pinch of chilli flakes or 1 teaspoon lemon juice for brightness.
  • Lighten it up: Use half cream + half milk and reduce Parmesan slightly.