chicken cream of chicken recipe

Written BySheba G Updated On
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The Best chicken cream of chicken recipe

I have been making this chicken cream of chicken recipe for years, and it never fails to impress my family. The dish is a classic comfort food that originated in the Southern United States, where it was often served at church gatherings and family dinners.

The rich and creamy sauce is made with a mixture of heavy cream, chicken broth, and herbs, which gives it a depth of flavor that is hard to resist. I love how the sauce coats the chicken breasts, making each bite a tender and satisfying experience.

My kids have always been fans of this recipe, and it’s a staple in our household for special occasions like holidays and birthdays. But what really sets this recipe apart is its ease of preparation – simply sauté the chicken, make the sauce, and serve over rice or noodles.

It’s a perfect meal for any occasion, whether you’re looking for something comforting and familiar or just need a quick and easy dinner solution. Plus, the health benefits of this recipe are undeniable – with lean protein from the chicken and wholesome ingredients like heavy cream and herbs, you can feel good about serving this dish to your loved ones.

Creamy Chicken and Rice

Creamy Chicken and Rice

4.6 from 1643 votes

A comforting dish featuring tender chicken in a rich, creamy sauce served over fluffy rice. This recipe is perfect for a hearty meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Cream Sauce

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp flour
2 cups chicken broth
1 cup heavy cream
1 cup grated cheddar cheese

For the Rice

1 cup long-grain white rice
2 cups water
1 tsp salt

👨‍🍳Directions

1Season the chicken breasts with salt, black pepper, and paprika.
2Place a large skillet over medium-high heat.
3Add the chicken and cook for 6-7 minutes on each side until the chicken is golden brown and cooked through.
4Remove the chicken from the skillet and set it aside.
5In the same skillet, reduce the heat to medium and add the butter.
6Once melted, add the chopped onions and sauté until translucent and lightly golden, about 5 minutes.
7Add the minced garlic and cook for an additional 1 minute until fragrant.
8Sprinkle the flour over the onion and garlic mixture and stir to combine.
9Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
10Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
11Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
12Stir in the heavy cream and grated cheddar cheese.
13Continue to simmer for an additional 2-3 minutes until the cheese is fully melted and the sauce is smooth and creamy.
14While the sauce is simmering, prepare the rice.
15Rinse the rice under cold water until the water runs clear.
16In a saucepan, combine the rice, water, and salt.
17Bring to a boil over high heat.
18Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes until the rice is tender and the water has been absorbed.
19Fluff the rice with a fork and keep it warm.
20Slice the cooked chicken into thin strips.
21Return the chicken to the skillet with the cream sauce and stir to combine.
22Cook for an additional 2-3 minutes until the chicken is heated through.
23Serve the creamy chicken over a bed of fluffy rice.
24Garnish with fresh parsley if desired.
25Enjoy your meal.

🔧Equipment

Large skillet
Saucepan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like mushrooms or peas to the sauce for extra nutrition and flavor. For a spicier dish, add a pinch of red pepper flakes to the sauce.

This chicken cream of chicken recipe is a staple in my household for good reason – it’s easy to make, deliciously rich, and perfect for any occasion. When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours of cooking.

To reheat leftovers safely, make sure they reach an internal temperature of at least 165°F (74°C). And when serving leftovers at a gathering or potluck event, consider portioning them out into individual servings for easy grab-and-go convenience.

❓ Frequently Asked Questions About Creamy Chicken and Rice

Q: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts. You can also use bone-in chicken breasts if you prefer, but be sure to adjust the cooking time accordingly.

Q: Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 24 hours. However, I recommend assembling the dish just before serving to ensure the best flavor and texture.

Q: What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk if you prefer a lighter version of the sauce. Keep in mind that the flavor may not be as rich and creamy.

Q: Can I serve this dish with other sides?

This recipe pairs well with a variety of sides, including mashed potatoes, roasted vegetables, or a simple green salad. Feel free to get creative with your side dishes!

Q: How do I reheat leftover chicken cream of chicken?

To reheat leftover chicken cream of chicken, simply place it in a saucepan over low heat and stir occasionally until warmed through. You can also reheat it in the microwave using short intervals until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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