One Pot Creamy Garlic Chicken and Rice with Cauliflower Rice
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Creamy one pot garlic chicken and rice recipe is perfect for an easy weeknight dinner. It’s super creamy and delicious without all of the heavy carbs from regular rice. Plus, it’s made in one pot, so you can just throw it together and have dinner on the table in no time,
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This creamy garlic chicken dish is one of my favorite dinners to make when I’m short on time but still want something super tasty. The chicken is flavorful and I love how the cauliflower rice soaks up all that creamy sauce. It’s the perfect healthy comfort food. I make this recipe often because everyone loves it and it’s easy to make! I’ve also used cooked rice for those who enjoy carbs.
Why you will love this recipe
- It’s an easy chicken dinner with simple ingredients and only one pot needed, which means easy cleanup.
- Flavor. The combination of garlic, chicken and creamy sauce is the perfect combination.
- It’s versatile; you can easily customize this recipe to suit your taste preferences, see the suggestions below.
Here is what you will need
This is a brief summary of the ingredients needed to make this delicious one pot meal and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Boneless Chicken Breasts
- Olive Oil
- Baby Bella Mushrooms
- Fresh Garlic Cloves
- White Wine or Chicken Broth
- Heavy Cream
- Cauliflower Rice
- Thyme
🥄Equipment
- Large Skillet
How to make one pot creamy garlic chicken and rice
Prepare: Cut the chicken into bite-sized pieces. Wipe the mushrooms clean with a damp towel or paper towels. Remove the stems and slice them. Mince the cloves of garlic, and heat olive oil in a heavy skillet over medium-high heat.
STEP 1: Once the oil is hot, add the chicken pieces to the hot skillet; cook undisturbed for a few minutes until they release easily from the skillet. Flip them over to brown the other side. Once both sides are golden brown in color, remove the chicken pieces from the skillet and set them aside.
STEP 2: Reduce the heat to medium heat; add the mushrooms and minced garlic to the skillet along with up to a tsp of olive oil if needed. Cook for a few minutes until the mushrooms and garlic start to turn soft.
STEP 3: Return the chicken back to the skillet and add the white wine. Stir gently to loosen any brown bits on the bottom of the pot. Stir in the thyme and reduce the heat to medium-low heat; simmer for 5 to 7 minutes.
STEP 4: Stir in the milk and then the cauliflower rice. Simmer on low for at least 5 minutes until everything is heated through.
Ingredient notes and substitutions
Chicken – Boneless skinless chicken breasts are my go to chicken when I make recipes like this because they are easy to cut up and cook fast. You can also use chicken tenders, thinly sliced chicken cutlets or boneless skinless chicken thighs. Please keep in mind the the cooking time can vary depending on the thickness of the chicken.
Mushrooms – I like to use baby bella mushrooms for their meaty texture; they can be swapped with any variety of mushrooms, such as white mushrooms or shitake mushrooms.
Cream—Heavy cream adds a nice creamy texture and flavor to this dish. If you prefer less fat, you can use half and half or whole milk. If you are on a dairy-free diet, you can use plant-based milk such as oat milk, cashew milk, or almond milk.
Cauliflower rice – I like to use frozen cauliflower rice for convenience. If you prefer, you can make your own cauliflower rice with a food processor or sharp knife.
How to store leftovers
For best results, store your leftover one pot creamy garlic chicken and rice dish in an airtight container in the refrigerator for up to three days. Reheat it over low heat on the stovetop.
What to serve with creamy garlic chicken and rice
Serve this creamy garlic chicken and rice dinner garnished with herbs such as fresh parsley or dill and a side of green beans, roasted broccoli, sauteed zucchini and carrots or roasted asparagus for a complete meal.
Recipe variations
Just about any recipe can be changed up. Here are a few delicious variations you can try, or create your own.
Italian – Turn creamy garlic chicken into a Tuscan-inspired dish by adding chopped sun-dried tomatoes, spinach, and a sprinkle of Italian herbs or Italian seasoning.
Citrus – Add a splash of lemon juice to brighten up the flavor.
Cheese – Stir in some grated parmesan cheese or mozzarella cheese into the cream sauce for a cheesy twist.
Spicy – Add a bit of heat with a pinch of red pepper flakes or diced jalapenos to creamy garlic chicken, the heat will not only add a little kick, it will elevate the flavors.
Tips
- To prevent the cream from curdling, add it at the end of the cooking process. Stir it in gently and simmer for a few minutes.
- Once the chicken, mushrooms, wine, and garlic are in the pan, avoid boiling the mixture. Instead, bring it to a gentle simmer and let it cook slowly. This will help make the chicken tender and the flavors meld together.
- Save the mushroom stems and add them to recipes with chopped meat, such as burgers.
- For a creamier flavor, add a teaspoon or two of unsalted butter to the skillet when cooking the garlic and mushrooms.
Recipe FAQs
Yes, you can use regular white rice or brown rice in place of cauliflower rice. If you choose to use regular rice, it should be cooked rice, and added at the end of the cooking process. I have not tested this recipe using uncooked rice.
Freezing isn’t recommended since the creamy sauce and the texture of the rice might change. This recipe is best enjoyed within 3 days of preparation.
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Creamy One Garlic Chicken and Cauliflower RiceEquipment
Ingredients
- 1 pound boneless chicken breasts cut into chunks
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 3/4 cup white wine or chicken broth
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 2 cups cauliflower rice
Instructions
- Prepare the ingredients: cut 1 pound boneless chicken breasts into bite-sized pieces. Wipe 8 ounces mushrooms clean with a damp paper towel, mince 3 cloves garlic, and heat 1 tablespoon olive oil in a heavy skillet
- Once the oil is hot, add the chicken pieces to the hot skillet; cook undisturbed for a few minutes until they release easily from the skillet. Flip the chicken pieces over to brown them on the other side. Once both sides are golden brown in color, remove the chicken from the skillet and set them aside.
- Reduce the heat to medium heat; add the mushrooms and minced garlic to the skillet along with up to a teaspoon of olive oil or butter if needed. Cook for a few minutes until the mushrooms and garlic begin to soften.
- Return the chicken back to the skillet and add the white wine. Stir gently to loosen any brown bits on the bottom of the pot. Stir in the thyme and reduce the heat to medium-low heat; simmer 5 – 7 minutes.
- Stir in the milk and then the cauliflower rice. Simmer on low heat for at least 5 minutes until everything is heated through.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
