Kitchen notes · a little help before you start
Creamy Chicken and Rice Skillet
Creamy Chicken and Rice Skillet brings together onion, chicken breast, and rice. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 45 min
- Total
- 50 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Warm the butter over medium heat and soften the diced onion until translucent.
Chicken breast
Look at how this ingredient comes into the method: Add the chicken pieces and sauté for about 3 minutes, until the outsides turn opaque.
Rice
Look at how this ingredient comes into the method: The chicken will finish cooking with the rice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Yellow onion, diced.Ingredient note
Approximately one boneless, skinless chicken breast; cut into 1/2-inch pieces.Ingredient note
Long grain white rice, uncooked.Ingredient note
Frozen; do not thaw.Ingredient note
Shredded.
How to make it
0 of 5 steps completeMake room for Creamy Chicken and Rice Skillet
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Remember the occasional stir
Keep the pan where you can return for the stirring step in the method. Use the stated heat and finish check while it warms or cooks.
A few questions you might have
What should I get ready before starting?
Set out the oven and skillet. Read the first preparation step before you get going: Use a deep, oven-safe skillet with a 3-quart capacity.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Confirm the chicken reaches 165°F.
Is there another preparation step to plan for?
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Ingredient substitutions
- The original publisher allows half-and-half or canned coconut milk in place of the heavy cream. The cheddar remains in this recipe, so changing the cream alone does not make it dairy-free.
- Fresh peas and carrots are an option in the original: add them with the broth so they cook with the rice, rather than using the later frozen-vegetable step.
Options described by the original publisher. Ingredient quantities and groceries stay as listed; review changes in your pantry.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: www.budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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