Creamy chicken and rice

 

Method 1

Ingredients

2 tbsp vegetable oil

1 medium onion, finely chopped

150–200g/5½oz–7oz cooked skinless leftover chicken, cut into small pieces

250g/9oz long grain rice

700ml/1¼ pint hot chicken stock, made with 1 stock cube

200g/7oz frozen peas

50g/1¾oz cheddar, finely grated

salt and ground black pepper

Heat the oil in a large saucepan or deep sauté pan over a high heat and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly.

Add the chicken to the pan and cook for 1 minute more, stirring. Add the rice and the stock, stir well then cover the pan with a lid and bring to a simmer.

Reduce the heat and simmer gently for 10 minutes, stirring occasionally until the rice is tender and saucy. You will need to stir more often towards the end of the cooking time to prevent the rice sticking. Add a splash of water if needed.

Stir in the peas and half the cheese and cook for 3 minutes more, or until the peas are hot, stirring constantly. Season to taste with a little salt if needed and lots of freshly ground black pepper. Serve the rest of the cheese separately for sprinkling on top.

Recipe tips

This recipe uses leftover roast chicken from the Easy roast chicken recipe which is also part of the Budget meal plan for four. You can also use raw chicken for this dish, just cut it into small pieces and fry it with the onion in step one. Boneless thigh or breast will work well. If you don’t have chicken leftover from a roast, you can use any cooked chicken – rotisserie style chicken is fine as are small packs of cooked chicken but they can be expensive. Chopped ham or bacon could be used instead if you have some handy.

Sliced mushrooms and vegetable stock can be used instead of chicken for a meat-free meal.

If you have any Parmesan handy, you can use it instead of the cheddar.

Method 2

Here’s a comforting and easy Creamy Chicken and Rice recipe — one-pot style, perfect for a hearty dinner that’s rich, flavorful, and family-friendly.

Ingredients

Main:

2 tbsp olive oil or butter

500g (1 lb) boneless skinless chicken thighs or breasts, diced

Salt and black pepper, to taste

1 small onion, finely chopped

2 garlic cloves, minced

1 cup long grain rice (e.g., basmati or jasmine)

2 cups chicken broth or stock

1/2 cup heavy cream or double cream

1/2 cup milk (optional — for extra creaminess)

1/2 cup grated Parmesan or cheddar cheese

1/2 tsp dried thyme or Italian seasoning

1 cup frozen peas, spinach, or chopped broccoli (optional)

👨‍🍳 Instructions

1. Cook the Chicken:

In a large deep skillet or pot, heat oil over medium heat.

Season chicken with salt and pepper, then sauté for 4–5 minutes until golden and just cooked through. Remove from pan and set aside.

2. Sauté Aromatics:

In the same pot, add chopped onion and cook until soft (about 3–4 minutes).

Add garlic and cook for another minute.

3. Add Rice and Liquids:

Stir in the uncooked rice and toast for 1–2 minutes.

Pour in chicken broth, cream, and seasoning (thyme or Italian herbs). Stir well and bring to a simmer.

4. Simmer:

Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is mostly absorbed.

Stir occasionally and check near the end — if it’s drying too quickly, add a splash of water or milk.

5. Add Chicken & Finish:

Return cooked chicken to the pot. Add cheese and stir until melted and creamy.

Stir in peas, spinach, or broccoli if using, and let cook for another 2–3 minutes until heated through.

6. Serve:

Taste and adjust seasoning. Garnish with extra cheese, parsley, or black pepper.

💡 Tips:

For extra flavor, add a splash of white wine when cooking the onions.

Want it even creamier? Add a spoon of cream cheese or a dollop of sour cream at the end.

Make it spicy with a pinch of chili flakes or smoked paprika.