31 Delicious Chicken and Rice Recipes with Creamy Soup

You know these nights if you crave one thing heat, comforting, and effortlessly scrumptious? Look no additional! We’ve gathered 31 unimaginable hen and rice recipes that includes creamy soup—your new go-to for cozy dinners. From fast weeknight fixes to slow-cooked favorites, these dishes promise most taste with minimal fuss. Ready to search out your subsequent household favourite? Let’s dive in!

Creamy Chicken and Rice Casserole

Beneath the quiet hum of the night, there’s a sure consolation in making ready a meal that appears like a heat embrace, a dish that simmers patiently and fills the kitchen with the light promise of nourishment. This creamy hen and rice casserole is simply that—a humble, layered creation the place tender grains take in wealthy, savory notes, and every chew appears like a quiet second of solace. It’s the sort of recipe that asks for little however offers a lot, excellent for these nights if you crave one thing deeply satisfying with none fuss.

Ingredients

– 1 ½ cups long-grain white rice, rinsed till water runs clear
– 2 cups complete milk, at room temperature
– 1 cup heavy cream
– 3 cups low-sodium hen inventory, warmed to 110°F
– 1 ½ lbs boneless, skinless hen thighs, trimmed of extra fats and patted dry
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– ½ cup unsalted butter, clarified
– ½ cup all-purpose flour, sifted
– 1 tsp freshly grated nutmeg
– 1 tsp tremendous sea salt
– ½ tsp freshly cracked black pepper
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup contemporary flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 375°F and calmly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, mix the rinsed rice, warmed hen inventory, and ½ cup of complete milk; deliver to a mild simmer over medium warmth, then cowl and scale back to low, cooking for Quarter-hour till liquid is absorbed and rice is al dente.
3. While rice cooks, season the hen thighs evenly with tremendous sea salt and freshly cracked black pepper.
4. Heat 2 tablespoons of clarified butter in a big skillet over medium-high warmth till it shimmers, then sear the hen thighs for 4-5 minutes per aspect till golden brown and inner temperature reaches 160°F; switch to a plate and let relaxation.
5. In the identical skillet, soften the remaining clarified butter over medium warmth, then sauté the finely diced yellow onion for 6-8 minutes till translucent and aromatic.
6. Add the minced garlic and prepare dinner for 1 minute till fragrant however not browned.
7. Sprinkle the sifted all-purpose flour over the onion combination and prepare dinner, stirring consistently, for two minutes to type a pale golden roux.
8. Gradually whisk within the remaining complete milk and heavy cream, making certain no lumps stay, and deliver to a mild simmer till the sauce thickens sufficient to coat the again of a spoon, about 5-7 minutes.
9. Stir within the freshly grated nutmeg, then take away the skillet from warmth and fold in ¾ cup of Parmigiano-Reggiano cheese till melted and clean.
10. Shred the rested hen thighs into bite-sized items utilizing two forks.
11. In the ready baking dish, mix the cooked rice, shredded hen, and cheese sauce, folding gently till evenly integrated.
12. Sprinkle the remaining Parmigiano-Reggiano cheese evenly excessive.
13. Bake uncovered for 25-Half-hour till the highest is golden brown and the perimeters bubble gently.
14. Let the casserole relaxation for 10 minutes outdoors the oven to permit the layers to set, then garnish with freshly chopped flat-leaf parsley earlier than serving. Much like a cherished reminiscence, this casserole emerges with a creamy, velvety texture that adheres to every grain of rice, whereas the refined sharpness of Parmigiano-Reggiano cuts by means of the richness. For a considerate twist, serve it alongside a crisp arugula salad dressed calmly in lemon French dressing, or high particular person parts with a fried egg for added decadence.

Cheesy Chicken Rice Bake

Yielding to the quiet consolation of autumn evenings, I discover myself returning to this straightforward, soul-warming dish. There’s one thing deeply satisfying about the way in which golden cheese melts over tender hen and fluffy rice, filling the kitchen with a perfume that appears like house. It’s the sort of meal that asks for nothing greater than a quiet second and an empty plate.

Ingredients

– 1.5 kilos boneless, skinless hen thighs, trimmed of extra fats
– 1 cup long-grain white rice, rinsed till water runs clear
– 2 cups home made hen inventory, warmed to 110°F
– 1 cup heavy cream, at room temperature
– 8 ounces aged sharp cheddar cheese, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– 1 teaspoon tremendous sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons contemporary chives, finely chopped

Instructions

1. Preheat your oven to 375°F and place the rack within the middle of the oven for even warmth distribution.
2. Pat the hen thighs utterly dry with paper towels to make sure correct browning.
3. Season each side of the hen thighs evenly with tremendous sea salt and freshly cracked black pepper.
4. Heat clarified butter in a big oven-safe skillet over medium-high warmth till it shimmers, about 2 minutes.
5. Sear the hen thighs for 4-5 minutes per aspect till deeply golden brown, working in batches to keep away from overcrowding the pan.
6. Transfer the seared hen to a clear plate, leaving the rendered fats and browned bits within the skillet.
7. Reduce the warmth to medium and sauté the finely diced yellow onion for 6-8 minutes till translucent and aromatic.
8. Add the minced garlic and prepare dinner for 1 minute till fragrant however not browned.
9. Stir within the rinsed long-grain white rice, coating it completely with the onion-garlic combination.
10. Pour within the warmed home made hen inventory and heavy cream, scraping up any browned bits from the underside of the skillet.
11. Sprinkle within the smoked paprika and remaining tremendous sea salt, stirring gently to mix.
12. Return the seared hen thighs to the skillet, nestling them into the rice combination.
13. Bring the liquid to a mild simmer, then instantly cowl the skillet with a tight-fitting lid.
14. Transfer the coated skillet to the preheated oven and bake for 25 minutes till the rice has absorbed a lot of the liquid.
15. Remove the skillet from the oven and fastidiously raise the lid away from you to keep away from steam burns.
16. Combine the freshly grated aged sharp cheddar and Gruyère cheeses in a small bowl.
17. Sprinkle the cheese combination evenly over the hen and rice, making a uniform layer.
18. Return the uncovered skillet to the oven and bake for 12-Quarter-hour till the cheese is totally melted and bubbly with golden spots.
19. Remove from the oven and let relaxation for 8-10 minutes to permit the rice to completely soak up remaining moisture.
20. Garnish with freshly chopped chives simply earlier than serving. Creamy, with pockets of tender hen and nutty Gruyère melting by means of every chew, this bake achieves that excellent steadiness between consolation and sophistication. Consider serving it in shallow bowls with a crisp inexperienced salad wearing lemon French dressing to chop by means of the richness, or spoon it over roasted asparagus for a whole meal that feels each rustic and refined.

One-Pot Creamy Chicken and Rice

As the night mild softens towards the kitchen window, there’s a quiet consolation in making ready a meal that requires only one pot, the place flavors meld and reminiscences simmer gently collectively.

Ingredients

• 1 ½ kilos boneless, skinless hen thighs, patted dry
• 2 tablespoons clarified butter
• 1 giant yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups long-grain white rice, rinsed till water runs clear
• 3 ½ cups home made hen inventory, warmed to 120°F
• ¾ cup heavy cream
• 1 teaspoon tremendous sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons contemporary parsley, finely chopped

Instructions

1. Season the hen thighs evenly on each side with tremendous sea salt and freshly cracked black pepper.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high warmth till it shimmers, about 2 minutes.
3. Place hen thighs within the pot in a single layer, working in batches if essential to keep away from crowding.
4. Sear hen till deeply golden brown, roughly 5–6 minutes per aspect, then switch to a clear plate.
5. Reduce warmth to medium and add finely diced yellow onion to the pot, scraping up any fond with a picket spoon.
6. Sauté onion till translucent and calmly caramelized on the edges, about 6–8 minutes.
7. Add minced garlic and prepare dinner till aromatic, about 45 seconds, stirring consistently to stop burning.
8. Stir in rinsed long-grain white rice, coating every grain within the butter and onion combination for 1 minute.
9. Pour in warmed home made hen inventory and heavy cream, then add freshly grated nutmeg.
10. Return seared hen thighs to the pot, nestling them into the rice combination.
11. Bring liquid to a mild boil, then instantly scale back warmth to low and cowl tightly with a lid.
12. Simmer for 18 minutes with out lifting the lid to make sure even steam distribution.
13. Remove from warmth and let relaxation, coated, for 10 minutes to permit rice to soak up residual moisture.
14. Fluff rice gently with a fork, then stir in finely chopped contemporary parsley.

Moments earlier than serving, discover how the rice has absorbed the creamy inventory whereas retaining particular person integrity, every grain separate but luxuriously coated. The hen, having steamed above the rice, stays remarkably tender, its savory notes deepened by the nutmeg’s whisper. For a hanging presentation, garnish with extra parsley and serve alongside roasted asparagus spears, permitting the intense inexperienced to distinction with the dish’s creamy ivory tones.

Comforting Chicken and Wild Rice Soup

Just because the night mild softens outdoors my window, I discover myself drawn to the light rhythm of soup-making, the place every ingredient tells a quiet story of consolation and nourishment. There’s one thing deeply reassuring about watching wild rice bloom in simmering broth, realizing this humble pot will cradle each body and spirit by means of the cooling days forward.

Ingredients

– 1 tablespoon cold-pressed olive oil
– 1 giant yellow onion, finely diced
– 3 celery stalks, bias-cut into ¼-inch slices
– 2 medium carrots, peeled and minimize into ½-inch rounds
– 3 cloves garlic, minced
– 1 pound boneless, skinless hen thighs
– 1 cup wild rice mix
– 8 cups home made hen inventory
– 2 bay leaves
– 1 teaspoon contemporary thyme leaves
– ½ cup heavy cream
– 2 tablespoons unsalted butter
– ¼ cup chopped contemporary parsley

Instructions

1. Heat cold-pressed olive oil in a heavy-bottomed Dutch oven over medium warmth till shimmering.
2. Add finely diced yellow onion and sauté for 4-5 minutes till translucent however not browned.
3. Incorporate bias-cut celery and carrot rounds, cooking for 3 minutes till barely softened.
4. Stir in minced garlic and prepare dinner for 45 seconds till aromatic however not coloured.
5. Place hen thighs in a single layer atop greens, seasoning with 1 teaspoon kosher salt.
6. Pour wild rice mix round hen, permitting grains to toast for 1 minute.
7. Add home made hen inventory slowly, scraping any browned bits from the pot backside.
8. Submerge bay leaves and contemporary thyme, bringing liquid to a mild simmer.
9. Reduce warmth to low, cowl partially, and preserve a naked simmer for 35 minutes.
10. Remove hen thighs to a reducing board utilizing tongs, letting cool for five minutes.
11. Shred hen into bite-sized items utilizing two forks, discarding any connective tissue.
12. Return shredded hen to the pot, simmering uncovered for 10 minutes.
13. Stir in heavy cream and unsalted butter till totally integrated.
14. Remove from warmth and discard bay leaves.
15. Fold in chopped contemporary parsley simply earlier than serving.

Dark wild rice grains cut up open to disclose tender interiors, creating textural distinction towards the silken broth. The shredded hen absorbs the natural notes whereas the cream lends a velvety end that coats the spoon. For a hanging presentation, garnish with further parsley and serve in deep bowls with crusty artisanal bread for dipping into the wealthy liquid.

Chicken and Rice Skillet Dinner

Under the tender glow of the kitchen mild, I discover myself drawn to this straightforward skillet, the place hen and rice come collectively in a dance of consolation and nourishment, every grain absorbing the tales of the night. Usually, I let the substances communicate for themselves, their quiet transformation from uncooked to tender a mild reminder of life’s small, regular rhythms. Tonight, the aroma fills the house with a heat that appears like coming house, a humble meal that asks for nothing however endurance and presence.

Ingredients

– 1.5 kilos boneless, skinless hen thighs, patted dry
– 2 tablespoons clarified butter
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– 1.5 cups long-grain white rice, rinsed till water runs clear
– 3 cups unsalted hen inventory, warmed to 120°F
– 1 teaspoon tremendous sea salt
– 0.5 teaspoon freshly cracked black pepper
– 0.25 cup contemporary flat-leaf parsley, finely chopped

Instructions

1. Season the hen thighs evenly on each side with tremendous sea salt and freshly cracked black pepper.
2. Heat clarified butter in a 12-inch cast-iron skillet over medium-high warmth till it shimmers, about 2 minutes.
3. Place hen thighs within the skillet, presentation-side down, and sear undisturbed for five minutes to develop a golden-brown crust.
4. Flip the hen thighs and sear the reverse aspect for 4 minutes till calmly browned, then switch to a clear plate.
5. Reduce warmth to medium and add finely diced yellow onion to the skillet, sautéing for 4 minutes till translucent and aromatic.
6. Add minced garlic and prepare dinner for 45 seconds, stirring consistently to stop burning.
7. Stir in rinsed long-grain white rice, coating every grain within the skillet’s residual fat and aromatics for 1 minute.
8. Pour in warmed unsalted hen inventory, scraping the underside of the skillet to include any fond.
9. Return the seared hen thighs to the skillet, nestling them into the rice combination.
10. Bring the liquid to a mild simmer, then instantly scale back warmth to low and cowl the skillet tightly.
11. Cook undisturbed for 18 minutes, till the rice has absorbed the liquid and the hen reaches an inner temperature of 165°F.
12. Remove the skillet from warmth and let it relaxation, coated, for five minutes to permit the rice to steam and settle.
13. Fluff the rice gently with a fork, then garnish with finely chopped contemporary flat-leaf parsley.
Only the tender pull of the hen and the plump, separate grains of rice stay, every chew layered with the deep, savory notes from the skillet’s fond. I like how the parsley brightens the richness, and typically I serve it straight from the pan, topped with a drizzle of olive oil or a squeeze of lemon for a contact of freshness.

Cream of Chicken and Brown Rice Pilaf

Wandering by means of the kitchen this night, I discovered myself craving one thing deeply comforting but nourishing, a dish that may fill the home with heat and settle the soul after a protracted day.

Ingredients

• 1 ½ cups long-grain brown rice, rinsed till water runs clear
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ kilos boneless, skinless hen thighs, minimize into 1-inch items
• 4 cups home made hen inventory, warmed to 120°F
• 1 cup heavy cream
• 2 teaspoons contemporary thyme leaves
• 1 teaspoon tremendous sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup contemporary parsley, finely chopped

Instructions

1. Heat the clarified butter in a heavy-bottomed Dutch oven over medium warmth till shimmering however not smoking.
2. Sauté the diced yellow onion for 6-8 minutes, stirring sometimes, till translucent and aromatic.
3. Add the minced garlic and prepare dinner for 1 minute, simply till fragrant however not browned.
4. Season the hen items with tremendous sea salt and freshly cracked black pepper, then add to the pot in a single layer.
5. Sear the hen for 3-4 minutes per aspect till golden brown, working in batches if essential to keep away from overcrowding.
6. Stir within the rinsed brown rice, coating it completely with the pan drippings and toasting for two minutes.
7. Pour within the warmed hen inventory, scraping any browned bits from the underside of the pot.
8. Bring to a mild simmer, then scale back warmth to low, cowl, and prepare dinner for 35 minutes with out lifting the lid.
9. Check that the rice is tender and has absorbed a lot of the liquid, then stir within the heavy cream and contemporary thyme leaves.
10. Simmer uncovered for five minutes till the cream has thickened barely and coats the again of a spoon.
11. Remove from warmth and let relaxation for five minutes to permit the flavors to meld.
12. Fold within the contemporary parsley simply earlier than serving to keep up its vibrant coloration and contemporary taste.

Creating this dish yields a splendidly creamy texture the place the nutty brown rice stays distinct but tender, whereas the hen stays remarkably juicy. The clarified butter lends a wealthy, clear taste that doesn’t overpower the fragile thyme and garlic notes. Consider serving it in shallow bowls garnished with further parsley, maybe alongside roasted autumn greens for a whole, comforting meal that feels each rustic and refined.

Savory Chicken Rice Soup

Nestled within the quiet of an autumn night, this soup emerges from the light simmer of reminiscences and necessity, every steam curl carrying the consolation of generations in its savory embrace. It’s the sort of dish that asks for nothing however endurance, rewarding you with heat that seeps deep into weary bones and quiet kitchens alike.

Ingredients

– 2 tablespoons extra-virgin olive oil
– 1 giant yellow onion, finely diced
– 3 medium carrots, peeled and minimize into ¼-inch rounds
– 2 celery stalks, finely chopped
– 4 garlic cloves, minced
– 1½ kilos bone-in, skin-on hen thighs
– 8 cups home made hen inventory
– 1 cup long-grain white rice, rinsed till water runs clear
– 2 contemporary thyme sprigs
– 1 bay leaf
– ½ teaspoon freshly cracked black pepper
– 1½ teaspoons tremendous sea salt
– ¼ cup contemporary flat-leaf parsley, finely chopped
– 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a heavy-bottomed Dutch oven over medium warmth till shimmering however not smoking.
2. Add 1 giant yellow onion, finely diced, and sauté for 4–5 minutes till translucent and aromatic, stirring sometimes with a picket spoon.
3. Incorporate 3 medium carrots, peeled and minimize into ¼-inch rounds, and 2 celery stalks, finely chopped, cooking for six–7 minutes till greens start to melt on the edges.
4. Stir in 4 garlic cloves, minced, and prepare dinner for 45 seconds till fragrant however not browned.
5. Place 1½ kilos bone-in, skin-on hen thighs skin-side down into the pot, searing undisturbed for five–6 minutes till golden and crisp.
6. Flip hen thighs and prepare dinner for 3 minutes to calmly brown the reverse aspect.
7. Pour in 8 cups home made hen inventory, scraping the underside of the pot to launch any fond.
8. Add 1 cup long-grain white rice, rinsed till water runs clear, 2 contemporary thyme sprigs, 1 bay leaf, ½ teaspoon freshly cracked black pepper, and 1½ teaspoons tremendous sea salt.
9. Bring the soup to a mild boil over high warmth, then instantly scale back to a low simmer.
10. Cover the pot and simmer for 25 minutes, sustaining a gentle bubble that hardly breaks the floor.
11. Remove the pot from warmth and switch hen thighs to a reducing board utilizing tongs.
12. Let hen relaxation till cool sufficient to deal with, about 5 minutes, then shred the meat discarding pores and skin and bones.
13. Return shredded hen to the pot, stirring to distribute evenly.
14. Stir in ¼ cup contemporary flat-leaf parsley, finely chopped, and 1 tablespoon freshly squeezed lemon juice.
15. Ladle the soup into warmed bowls and serve instantly.

Unfolding with every spoonful, the rice grains stay distinct but tender, suspended in a broth deepened by the richness of seared hen thighs. The lemon’s brilliant end lifts the earthy notes of thyme, making it excellent served alongside crusty sourdough for dipping, or garnished with further parsley for a contemporary, verdant distinction.

Baked Chicken and Rice with Creamy Sauce

Kindly, because the night mild softens towards the windowpane, I discover myself drawn to the quiet consolation of this dish—a mild melody of baked hen and rice, swathed in a creamy, dreamy sauce that appears like a heat embrace after a protracted day. It’s the sort of meal that slows time, inviting you to savor every tender chew and the straightforward pleasure of nourishment.

Ingredients

– 1.5 kilos boneless, skinless hen thighs, patted dry
– 1 cup long-grain white rice, rinsed till water runs clear
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup low-sodium hen inventory
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1 teaspoon tremendous sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon smoked paprika
– 2 tablespoons contemporary parsley, finely chopped

Instructions

1. Preheat the oven to 375°F and calmly grease a 9×13-inch baking dish with clarified butter.
2. Season the hen thighs evenly on each side with tremendous sea salt, freshly cracked black pepper, and smoked paprika.
3. Heat the remaining clarified butter in a big skillet over medium-high warmth till shimmering, about 2 minutes.
4. Sear the hen thighs for 4-5 minutes per aspect till golden brown, then switch to a plate.
5. In the identical skillet, sauté the finely diced yellow onion for 5-7 minutes till translucent and aromatic.
6. Add the minced garlic and prepare dinner for 1 minute till fragrant however not browned.
7. Stir within the rinsed long-grain white rice, toasting it for two minutes to boost its nutty taste.
8. Pour within the low-sodium hen inventory and heavy cream, scraping up any browned bits from the skillet backside.
9. Bring the combination to a mild simmer, then take away from warmth and stir within the grated Parmigiano-Reggiano cheese till melted.
10. Transfer the rice combination to the ready baking dish, spreading it into a fair layer.
11. Nestle the seared hen thighs into the rice, making certain they’re partially submerged.
12. Cover the dish tightly with aluminum foil and bake for Half-hour at 375°F.
13. Remove the foil and bake for a further 15-20 minutes till the rice is tender and the hen reaches an inner temperature of 165°F.
14. Let the dish relaxation for 10 minutes to permit the sauce to thicken and the flavors to meld.
15. Garnish with finely chopped contemporary parsley earlier than serving. The creamy sauce clings to every grain of rice, making a luxuriously clean texture that contrasts with the tender, juicy hen. For a vibrant twist, serve it alongside roasted asparagus or a crisp arugula salad dressed calmly in lemon French dressing.

Easy Creamy Chicken and Rice

Often, as night settles and the kitchen grows quiet, I discover myself drawn to recipes that really feel like a heat embrace—easy but deeply satisfying. One such dish is that this creamy hen and rice, a comforting meal that requires little effort however yields wealthy rewards, excellent for these nights if you crave one thing nourishing and light on the soul.

Ingredients

– 1.5 kilos boneless, skinless hen thighs, patted dry
– 2 tablespoons clarified butter
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– 1.5 cups long-grain white rice, rinsed till water runs clear
– 3 cups low-sodium hen inventory, warmed to 120°F
– 1 cup heavy cream
– 1 teaspoon tremendous sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons contemporary flat-leaf parsley, finely chopped

Instructions

1. Season the hen thighs evenly on each side with tremendous sea salt and freshly cracked black pepper.
2. Heat clarified butter in a big, heavy-bottomed Dutch oven over medium-high warmth till it shimmers, about 2 minutes.
3. Place hen thighs within the pot in a single layer, working in batches if essential to keep away from overcrowding.
4. Sear the hen for five–6 minutes per aspect till deeply golden brown and the interior temperature reaches 165°F when examined with an instant-read thermometer.
5. Transfer the hen to a clear plate and put aside, protecting loosely with foil to retain heat.
6. Reduce the warmth to medium and add the finely diced yellow onion to the pot, stirring to coat with the rendered fats.
7. Sauté the onion for 8–10 minutes till translucent and calmly caramelized, stirring sometimes to stop burning.
8. Add the minced garlic and prepare dinner for 1 minute till aromatic however not browned.
9. Stir within the rinsed long-grain white rice, toasting it for two minutes till the grains seem barely opaque on the edges.
10. Pour within the warmed hen inventory, utilizing a picket spoon to scrape up any browned bits from the underside of the pot for enhanced taste.
11. Bring the combination to a mild simmer, then scale back the warmth to low and cowl the pot tightly with a lid.
12. Cook the rice for 18 minutes with out lifting the lid to make sure even steam distribution and forestall gummy texture.
13. Uncover the pot and stir within the heavy cream and freshly grated nutmeg till totally integrated.
14. Return the seared hen thighs to the pot, nestling them into the rice combination.
15. Cover and prepare dinner over low warmth for a further 5 minutes to permit the hen to reheat and the flavors to meld.
16. Remove from warmth and let relaxation, coated, for five minutes to permit the rice to soak up extra liquid.
17. Garnish with finely chopped contemporary flat-leaf parsley simply earlier than serving.
Each grain of rice stays distinct but luxuriously coated within the velvety sauce, whereas the hen stays tender and richly flavored from its preliminary sear. Enjoy it spooned into shallow bowls with a aspect of roasted asparagus, or let it cool barely and pack it for a comforting next-day lunch that tastes even higher because the flavors deepen in a single day.

Slow Cooker Creamy Chicken and Rice

A quiet night requires meals that require little tending, the place substances remodel themselves when you merely wait. This creamy hen and rice emerges from the sluggish cooker with the light endurance of a watched pot that lastly, blessedly, boils.

Ingredients

– 1.5 kilos boneless, skinless hen thighs
– 1 cup long-grain white rice, rinsed till water runs clear
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups unsalted hen inventory, warmed to 110°F
– 1 cup heavy cream, at room temperature
– 2 tablespoons clarified butter
– 1 teaspoon tremendous sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons contemporary flat-leaf parsley, finely chopped

Instructions

1. Pat hen thighs utterly dry with paper towels and season each side evenly with sea salt and black pepper.
2. Heat clarified butter in a big skillet over medium-high warmth till it shimmers, about 2 minutes.
3. Sear hen thighs for 4 minutes per aspect till golden-brown crust varieties, working in batches to keep away from overcrowding.
4. Transfer seared hen to the sluggish cooker, arranging in a single layer.
5. Sauté diced onion in the identical skillet over medium warmth for six minutes till translucent and aromatic.
6. Add minced garlic and prepare dinner for 1 extra minute till fragrant however not browned.
7. Deglaze skillet with warmed hen inventory, scraping all browned bits from the underside with a picket spoon.
8. Pour onion-garlic combination over hen within the sluggish cooker.
9. Add rinsed rice, distributing evenly round hen items.
10. Pour room-temperature heavy cream over the rice, adopted by grated nutmeg.
11. Cover and prepare dinner on LOW setting for 3.5 hours till rice has absorbed most liquid and hen reaches 165°F internally.
12. Let relaxation uncovered for Quarter-hour to permit residual warmth to completely prepare dinner rice and thicken sauce.
13. Gently fluff rice with a fork, shredding hen into bite-sized items utilizing two forks.
14. Stir in chopped parsley simply earlier than serving.

Knowing the rice continues absorbing liquid because it rests prevents overcooking. Keep leftovers refrigerated in an hermetic container for as much as 3 days, although the cream sauce will thicken significantly when chilled. For a brilliant distinction, serve alongside a easy arugula salad dressed with lemon French dressing, letting the peppery greens minimize by means of the dish’s comforting richness.

Creamy Chicken Rice Stuffed Peppers

Evenings like this, when the sunshine softens and the kitchen grows quiet, I discover myself drawn to recipes that really feel like a mild embrace—dishes that fill the house with heat with out demanding an excessive amount of hurry. These creamy hen rice stuffed peppers are simply that, a comforting melody of tender greens, wealthy grains, and savory protein, all cradled in vibrant bell pepper shells. They’re the sort of meal that invitations you to decelerate, to savor every step as a lot as the ultimate chew.

Ingredients

– 4 giant bell peppers, halved lengthwise and seeded
– 1 pound boneless, skinless hen thighs, diced into ½-inch items
– 1 cup long-grain white rice, rinsed till water runs clear
– 1 cup heavy cream
– ½ cup finely diced yellow onion
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly floor black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons freshly chopped parsley

Instructions

1. Preheat the oven to 375°F and calmly grease a 9×13-inch baking dish with olive oil.
2. Bring a big pot of salted water to a rolling boil over high warmth.
3. Submerge the bell pepper halves within the boiling water and blanch for 3 minutes till barely softened however nonetheless firm.
4. Transfer the peppers to a paper towel-lined tray to empty extra moisture, arranging them cut-side up within the ready baking dish.
5. Heat the olive oil in a big skillet over medium-high warmth till it shimmers.
6. Add the diced hen thighs and prepare dinner for five–7 minutes, stirring sometimes, till golden brown and cooked by means of.
7. Remove the hen from the skillet and put aside on a clear plate.
8. Reduce the warmth to medium and soften the unsalted butter in the identical skillet.
9. Sauté the finely diced yellow onion for 4–5 minutes till translucent and aromatic.
10. Stir within the minced garlic and prepare dinner for 1 minute till fragrant however not browned.
11. Add the rinsed long-grain white rice to the skillet and toast for two minutes, stirring consistently, till calmly golden.
12. Pour within the heavy cream, kosher salt, black pepper, and smoked paprika, stirring to mix.
13. Bring the combination to a mild simmer, then scale back the warmth to low, cowl, and prepare dinner for Quarter-hour till the rice is tender and has absorbed a lot of the cream.
14. Fold the cooked hen and freshly chopped parsley into the rice combination till evenly distributed.
15. Spoon the creamy hen rice filling into the blanched pepper halves, mounding it barely.
16. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove the foil and bake for a further 10 minutes till the pepper edges are tender and the filling is bubbly.
18. Let the stuffed peppers relaxation for five minutes earlier than serving to permit the filling to set.
Most notably, the peppers emerge tender but resilient, their sweetness balancing the wealthy, creamy rice and savory hen. Each chew provides a refined smokiness from the paprika, with the contemporary parsley brightening the dish simply sufficient. For a beautiful presentation, serve them alongside a easy arugula salad dressed with lemon French dressing, letting the peppers’ vibrant colours shine.

Herbed Chicken and Rice with Creamy Gravy

Venturing into the kitchen this night appears like returning to an outdated buddy, the acquainted rhythm of preparation bringing quiet consolation as daylight fades outdoors my window. There’s one thing deeply satisfying about reworking easy substances into an entire meal that nourishes each body and soul, particularly when the result’s this herbed hen and rice with its velvety gravy. Each step unfolds slowly, intentionally, inviting presence quite than haste, till the ultimate dish emerges heat and aromatic from the oven.

Ingredients

• 4 bone-in, skin-on hen thighs
• 2 tablespoons clarified butter
• 1 cup long-grain white rice, rinsed till water runs clear
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups hen inventory, warmed to 110°F
• 1/2 cup heavy cream
• 1 tablespoon contemporary thyme leaves
• 1 teaspoon contemporary rosemary, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon tremendous sea salt
• 1/4 teaspoon freshly floor black pepper

Instructions

1. Preheat oven to 375°F.
2. Pat hen thighs utterly dry with paper towels.
3. Season each side of hen with sea salt and black pepper.
4. Heat clarified butter in a big oven-safe skillet over medium-high warmth till shimmering.
5. Place hen skin-side down within the scorching skillet.
6. Sear hen for 6-8 minutes till pores and skin is golden brown and crisp.
7. Flip hen and prepare dinner for 3 minutes on the second aspect.
8. Transfer hen to a clear plate, reserving rendered fats within the skillet.
9. Add diced onion to the skillet and prepare dinner for 4-5 minutes till translucent.
10. Stir in minced garlic and prepare dinner for 1 minute till aromatic.
11. Sprinkle flour over the onion combination and prepare dinner for two minutes, stirring consistently.
12. Gradually whisk in warmed hen inventory till no lumps stay.
13. Add rinsed rice, thyme, and rosemary to the skillet, stirring to mix.
14. Return hen thighs to the skillet, nestling them into the rice combination.
15. Bring the liquid to a mild simmer, then instantly cowl the skillet with a tight-fitting lid.
16. Transfer the coated skillet to the preheated oven.
17. Bake for 25 minutes till rice has absorbed a lot of the liquid.
18. Remove skillet from oven and fastidiously raise the lid away from you to keep away from steam.
19. Stir heavy cream into the rice combination till totally integrated.
20. Return uncovered skillet to oven for five minutes to permit gravy to thicken barely.

Spooning the completed dish onto warmed plates reveals rice grains that stay distinct but tender, having absorbed the wealthy hen inventory and herb-infused flavors. The creamy gravy clings to every element with out overwhelming, whereas the hen thighs supply contrasting textures of crisp pores and skin and succulent meat. For a beautiful presentation, garnish with extra contemporary thyme sprigs and serve alongside roasted autumn greens or a easy inexperienced salad dressed with lemon French dressing.

Chicken and Rice with Cream of Chicken Soup Risotto

Often, probably the most comforting meals emerge from the only of substances, reworking humble parts into one thing quietly extraordinary. On evenings when time feels suspended and the kitchen turns into a sanctuary, this creamy hen and rice preparation provides each nourishment and light ritual. There’s one thing deeply satisfying about watching rice swell in wealthy broth, every grain absorbing taste till the dish turns into larger than the sum of its elements.

Ingredients

– 1.5 kilos boneless, skinless hen thighs, trimmed of extra fats
– 1.5 cups Arborio rice
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups hen inventory, stored at a mild simmer
– 1 (10.5 ounce) can condensed cream of hen soup
– 1/2 cup dry white wine
– 1/2 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons contemporary flat-leaf parsley, finely chopped
– Kosher salt and freshly floor black pepper

Instructions

1. Pat the hen thighs utterly dry with paper towels and season each side generously with kosher salt and freshly floor black pepper.
2. Heat the clarified butter in a heavy-bottomed Dutch oven over medium-high warmth till it shimmers however doesn’t smoke.
3. Sear the hen thighs for 5-6 minutes per aspect till deeply golden brown, working in batches to keep away from overcrowding the pan.
4. Transfer the seared hen to a clear plate, leaving the rendered fats and browned bits within the pot.
5. Reduce the warmth to medium and add the finely diced onion, sautéing for 4-5 minutes till translucent and aromatic.
6. Add the minced garlic and prepare dinner for 45-60 seconds till fragrant however not browned.
7. Tip within the Arborio rice and toast for two minutes, stirring consistently till the grains turn out to be barely translucent on the edges.
8. Pour within the dry white wine, scraping the underside of the pot to include all of the flavorful browned bits.
9. Cook whereas stirring till the wine is sort of utterly absorbed, about 2-3 minutes.
10. Begin including the simmering hen inventory one ladleful at a time, stirring constantly till every addition is sort of absorbed earlier than including the following.
11. After about Quarter-hour of including inventory, stir within the condensed cream of hen soup till totally integrated.
12. Return the seared hen thighs to the pot, nestling them into the rice combination.
13. Continue cooking and including the remaining inventory till the rice is al dente and the combination is creamy, about 8-10 extra minutes.
14. Remove the pot from warmth and stir within the freshly grated Parmigiano-Reggiano till melted and creamy.
15. Let the risotto relaxation off the warmth for 3 minutes to permit the flavors to meld.
16. Stir within the finely chopped contemporary parsley simply earlier than serving.

Something magical occurs when the creamy soup marries with the starchy rice, making a velvety texture that adheres to every tender piece of hen. Serve this in shallow bowls with an additional dusting of Parmigiano-Reggiano, maybe alongside roasted asparagus or a easy arugula salad dressed with lemon French dressing to chop by means of the richness.

Creamy Mushroom Chicken and Rice

Cradling a heat bowl of creamy mushroom hen and rice appears like wrapping your self in a culinary embrace, the sort of consolation that settles deep in your bones after a protracted, weary day. There’s one thing quietly nourishing about the way in which the tender hen and earthy mushrooms meld with the wealthy, velvety sauce, every spoonful a mild reminder of straightforward, heartfelt meals shared or savored alone. This dish, with its humble origins and profound satisfaction, invitations you to decelerate and savor the second, one creamy chew at a time.

Ingredients

– 1.5 lbs boneless, skinless hen thighs, patted dry
– 1.5 cups long-grain white rice, rinsed till water runs clear
– 8 oz cremini mushrooms, thinly sliced
– 1 giant yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups low-sodium hen inventory, warmed to 120°F
– 1 cup heavy cream
– 1/4 cup dry white wine
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 1 tsp contemporary thyme leaves, stripped from stems
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Pat 1.5 lbs boneless, skinless hen thighs utterly dry with paper towels to make sure a golden sear.
2. Season the hen thighs evenly on each side with 1/2 tsp kosher salt and 1/4 tsp freshly cracked black pepper.
3. Heat 1 tbsp extra-virgin olive oil in a big, heavy-bottomed Dutch oven over medium-high warmth till shimmering, about 2 minutes.
4. Sear the hen thighs in a single layer, undisturbed, for five–6 minutes per aspect till deeply golden brown and crisp-edged.
5. Transfer the seared hen to a clear plate, leaving rendered fats within the pot.
6. Add 2 tbsp clarified butter to the pot and swirl to coat the underside evenly.
7. Sauté 1 giant finely diced yellow onion for 4–5 minutes till translucent and aromatic.
8. Add 8 oz thinly sliced cremini mushrooms and prepare dinner, stirring sometimes, for 7–8 minutes till browned and their liquid has evaporated.
9. Stir in 3 cloves minced garlic and 1 tsp contemporary thyme leaves, cooking for 1 minute till fragrant.
10. Deglaze the pot with 1/4 cup dry white wine, scraping up any browned bits with a picket spoon, and simmer for two minutes till lowered by half.
11. Pour in 1.5 cups rinsed long-grain white rice, stirring to coat within the aromatics for 1 minute.
12. Nestle the seared hen thighs again into the pot, arranging them evenly over the rice combination.
13. Slowly pour 2 cups warmed low-sodium hen inventory and 1 cup heavy cream over the hen and rice, making certain the liquid covers the rice utterly.
14. Bring the combination to a mild boil, then instantly scale back warmth to low, cowl tightly, and simmer for 20 minutes with out lifting the lid.
15. Remove the pot from warmth and let it relaxation, coated, for 10 minutes to permit the rice to steam and soak up residual moisture.
16. Fluff the rice gently with a fork, stirring to include the creamy sauce all through.
17. Shred the hen thighs immediately within the pot utilizing two forks, mixing them into the rice and mushrooms.
What emerges is a symphony of textures—the rice plump and tender, the hen yielding effortlessly, and the mushrooms lending an earthy depth to the luxuriously creamy sauce. For a country contact, serve it straight from the pot, garnished with a sprinkle of contemporary parsley or a drizzle of truffle oil to raise its comforting richness.

Chicken and Asparagus Rice in Cream of Chicken Sauce

Tonight, as autumn settles in with its crisp evenings, I discover myself craving one thing deeply comforting but elegant—a dish that appears like a heat embrace after a protracted day, one thing that fills the kitchen with light aromas and the soul with quiet satisfaction. This hen and asparagus rice in cream of hen sauce is precisely that sort of meal, the place easy substances come collectively to create one thing really particular.

Ingredients

• 1.5 kilos boneless, skinless hen thighs, trimmed and patted dry
• 2 tablespoons clarified butter
• 1 cup long-grain white rice, rinsed till water runs clear
• 1 pound contemporary asparagus spears, woody ends snapped off and minimize into 2-inch items
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium hen inventory, heated to a simmer
• 1 cup heavy cream
• 1/4 cup dry white wine
• 1 teaspoon contemporary thyme leaves
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly floor black pepper
• 2 tablespoons chopped contemporary parsley for garnish

Instructions

1. Season the hen thighs generously on each side with kosher salt and freshly floor black pepper.
2. Heat the clarified butter in a big, heavy-bottomed Dutch oven over medium-high warmth till shimmering however not smoking.
3. Place the hen thighs within the scorching butter, ensuring to not overcrowd the pan, and sear for 5-6 minutes per aspect till deeply golden brown and the interior temperature reaches 165°F when examined with an instant-read thermometer.
4. Transfer the hen to a clear plate, leaving the rendered fats and browned bits within the pan—these will add unimaginable depth to your sauce.
5. Reduce the warmth to medium and add the diced onion to the identical pan, sautéing for 4-5 minutes till translucent and aromatic.
6. Add the minced garlic and prepare dinner for 45-60 seconds till fragrant however not browned, stirring consistently to stop burning.
7. Pour within the dry white wine to deglaze the pan, utilizing a picket spoon to scrape up all of the flavorful browned bits from the underside—this method, often called fond, builds complicated taste layers.
8. Add the rinsed rice to the pan and stir constantly for two minutes to toast the grains, which helps them preserve construction throughout cooking.
9. Pour within the heated hen inventory and heavy cream, then add the contemporary thyme leaves and smoked paprika, stirring gently to mix.
10. Return the seared hen thighs to the pan, nestling them into the rice combination, and deliver the whole lot to a mild simmer.
11. Cover the Dutch oven tightly with its lid, scale back the warmth to low, and prepare dinner for Quarter-hour with out peeking—this maintains constant steam and temperature for excellent rice absorption.
12. After Quarter-hour, shortly prepare the asparagus items excessive of the rice in a single layer, then re-cover and proceed cooking for one more 6-8 minutes till the asparagus is brilliant inexperienced and tender-crisp and the rice has absorbed a lot of the liquid.
13. Remove the pan from warmth and let it relaxation, coated, for five minutes—this permits the rice to steam to excellent tenderness and the sauce to thicken barely.
14. Fluff the rice gently with a fork, being cautious to not break the asparagus items, and garnish with the chopped contemporary parsley.

Perfectly tender hen thighs soften into the creamy rice, whereas the asparagus supplies brilliant, crisp distinction towards the wealthy sauce. The smoked paprika provides a refined heat that lingers pleasantly, making this dish really feel each comforting and refined. For a lovely presentation, serve it family-style within the Dutch oven, letting everybody scoop immediately from the pan, or plate it individually with further contemporary parsley and a twist of black pepper excessive.

Hearty Chicken and Rice Stew

Kindly, because the night mild fades outdoors my window, I discover myself drawn to the light rhythm of making ready this comforting stew, the place every ingredient finds its quiet place within the pot. There’s one thing deeply soothing about the way in which the hen turns into tender and the rice absorbs all of the wealthy flavors, making a meal that appears like a heat embrace on a cool autumn night time. It’s a dish that invitations you to decelerate, to savor every spoonful as when you’re writing a quiet entry in your individual private journal.

Ingredients

• 1.5 kilos bone-in, skin-on hen thighs
• 2 tablespoons clarified butter
• 1 giant yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, minimize into ½-inch rounds
• 2 stalks celery, sliced ¼-inch thick
• 1 cup long-grain white rice, rinsed till water runs clear
• 4 cups home made hen inventory
• 1 teaspoon tremendous sea salt
• ½ teaspoon freshly cracked black pepper
• 2 sprigs contemporary thyme
• 1 bay leaf
• ¼ cup contemporary flat-leaf parsley, finely chopped

Instructions

1. Pat the bone-in, skin-on hen thighs utterly dry with paper towels to make sure a crisp sear.
2. Heat 2 tablespoons of clarified butter in a heavy-bottomed Dutch oven over medium-high warmth till it shimmers.
3. Place the hen thighs skin-side down within the scorching butter and sear undisturbed for six–8 minutes till the pores and skin is golden brown and releases simply from the pot.
4. Flip the hen thighs and prepare dinner for 4 extra minutes to calmly brown the opposite aspect.
5. Transfer the hen to a clear plate, leaving the rendered fats within the pot.
6. Add the finely diced yellow onion to the recent fats and prepare dinner, stirring sometimes, for five–7 minutes till translucent and calmly caramelized on the edges.
7. Stir within the minced garlic and prepare dinner for 45–60 seconds till aromatic however not browned.
8. Add the carrot rounds and sliced celery, cooking for 4–5 minutes till they start to melt.
9. Tip: Toasting the rice earlier than including liquid enhances its nutty taste and helps forestall clumping.
10. Add the rinsed long-grain white rice to the greens and stir constantly for two minutes till the grains seem barely opaque.
11. Pour in 4 cups of home made hen inventory, scraping the underside of the pot to launch any browned bits.
12. Season with 1 teaspoon tremendous sea salt and ½ teaspoon freshly cracked black pepper.
13. Nestle the seared hen thighs again into the pot, alongside with any amassed juices.
14. Add 2 sprigs of contemporary thyme and 1 bay leaf to the liquid.
15. Bring the stew to a mild boil, then instantly scale back the warmth to low.
16. Cover the pot with a tight-fitting lid and simmer for 25 minutes with out lifting the lid.
17. Tip: Resist the urge to stir throughout cooking to stop the rice from turning into gummy.
18. After 25 minutes, take away the pot from the warmth and let it relaxation, coated, for 10 minutes.
19. Tip: Allowing the stew to relaxation off the warmth lets the rice soak up any remaining liquid and companies up the feel.
20. Discard the thyme sprigs and bay leaf, then gently fluff the rice with a fork.
21. Stir within the finely chopped contemporary flat-leaf parsley simply earlier than serving.

A wealthy, velvety broth clings to every grain of rice, whereas the hen falls effortlessly from the bone into tender shreds. The carrots and celery retain simply sufficient chew to distinction the softness of the stew, and the contemporary parsley provides a brilliant, natural end. For a beautiful presentation, ladle it into shallow bowls and garnish with an additional sprinkle of parsley and a crack of black pepper, maybe with a slice of crusty bread for dipping into the deeply savory liquid.

Conclusion

These thirty-one hen and rice recipes with creamy soup remodel easy substances into comforting meals excellent for busy weeknights or cozy weekends. Try one tonight—we’d love to listen to which dish turns into your favourite! Leave a remark under and share this roundup on Pinterest to unfold the inspiration.