This One-Pan Creamy Garlic Chicken and Rice recipe transforms simple ingredients into a luxurious weeknight triumph. Juicy chicken sears to golden perfection before simmering with aromatic garlic, thyme, and rice in rich broth. Finished with a velvety swirl of cream cheese and spinach, it’s pure coziness in a skillet.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 5–6 garlic cloves, minced
• 1 cup (200g) long-grain white rice (jasmine or basmati)
• 2 cups (480ml) chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• ½ cup (120ml) heavy cream
• ¼ cup (60g) cream cheese, cubed
• 1 cup (30g) fresh spinach, roughly chopped
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Chicken:
   • Pat chicken dry, then season generously with salt, pepper, and paprika.
   • Heat olive oil and butter in a large deep skillet or Dutch oven over medium-high heat.
   • Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
2. Sauté Aromatics:
   • In the same pan, add chopped onion. Cook for 3 minutes until softened.
   • Add minced garlic and dried thyme; stir for 1 minute until fragrant.
3. Toast Rice & Simmer:
   • Add rice to the pan, stirring for 1–2 minutes to coat in oil/butter.
   • Pour in chicken broth, scraping any browned bits from the pan. Bring to a simmer.
4. Cook Chicken & Rice:
   • Return seared chicken to the pan, nestling it into the rice.
   • Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
5. Finish Creamy Sauce:
   • Remove chicken and set aside. Stir heavy cream and cream cheese into the rice until smooth.
   • Add spinach and cook for 2 minutes until wilted. Season with salt and pepper.
6. Serve:
   • Slice chicken and place atop creamy rice. Garnish with fresh parsley.