Recipes › Main Course › Creamy Garlic Chicken And Rice Recipe

Creamy Garlic Chicken And Rice Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired creamy garlic chicken and rice combines tender chicken breasts with arborio rice in a luxurious garlic cream sauce. The dish is prepared in one pan, allowing the rice to absorb the savory flavors while the chicken cooks to perfection. It's an elegant weeknight dinner that tastes like restaurant cooking but comes together in under an hour.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 2 tablespoons (30ml) extra virgin olive oil
• 6 cloves garlic, minced
• 300g arborio rice
• 750ml (3 cups) chicken broth, warmed
• 200ml (3/4 cup) heavy cream
• 100ml (1/2 cup) dry white wine
• 50g (1/2 cup) grated Parmesan cheese
• 2 teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 teaspoon Italian dried herbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides evenly with 1 teaspoon salt, 1/2 teaspoon pepper, and the dried Italian herbs.

2. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for 5-6 minutes per side until golden brown. Transfer to a plate and set aside.

3. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1-2 minutes, stirring constantly until fragrant but not browned.

4. Add the arborio rice to the skillet and stir constantly for 2 minutes, coating each grain with oil and allowing it to toast slightly.

5. Pour in the white wine and stir until almost completely absorbed by the rice, about 1 minute.

6. Begin adding the warm chicken broth one ladle at a time (approximately 250ml portions), stirring frequently and allowing each addition to be absorbed before adding the next. Continue for about 15-18 minutes until the rice is nearly tender.

7. Return the seared chicken breasts to the skillet, nestling them into the rice. Pour any accumulated juices from the plate into the pan. Reduce heat to medium-low and simmer for 8-10 minutes until the chicken is cooked through (internal temperature 75°C/165°F).

8. Remove from heat and stir in the heavy cream, grated Parmesan, butter, and remaining salt and pepper until the rice reaches a creamy consistency.

9. Divide the rice and chicken among four plates or bowls. Top with fresh parsley and an extra sprinkle of Parmesan cheese before serving immediately.

Substitutions

• Replace heavy cream with half-and-half or crème fraîche for a lighter version with less richness.
• Substitute arborio rice with carnaroli rice for a slightly firmer texture that holds its shape better.
• Use boneless, skinless chicken thighs (150g each) instead of breasts for more tender, flavorful meat that is more forgiving during cooking.
• Replace white wine with additional chicken broth if a completely non-alcoholic dish is preferred.

Tips

• Warm the chicken broth before adding it to the rice—cold broth will drop the pan temperature and result in unevenly cooked rice.
• Do not walk away from the risotto during the broth-adding phase; constant stirring develops the creamy starches that make this dish luxurious.
• Pound the chicken breasts to an even 2cm thickness before cooking to ensure they cook at the same rate and finish simultaneously with the rice.
• Taste the rice at the 17-minute mark; it should be creamy and tender but with a slight firmness in the center, not mushy.

While risotto is a signature northern Italian dish, the addition of chicken and cream reflects the comfort food traditions of regions like Piedmont and Lombardy, where dairy-based sauces are commonly paired with protein. This preparation honors both the technical risotto method and the heartier, creamier cooking style of Italian home cooking.

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