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A homemade plate of creamed chicken over rice, with a thick, creamy sauce, shredded chicken, green peas, and a garnish of fresh parsley.

Easy Creamed Chicken Over Rice

This creamed chicken over rice is pure comfort food! With a few easy ingredients, you can make a creamy, delicious meal your family will love.
4 from 1 vote
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Course: Main Course
Cuisine: American, Comfort Food, southern
Prep Time: 15 minutes
Cook Time: 25 minutes
Simmer Time: 5 minutes
Total Time: 45 minutes
Servings: 5
Calories: 520kcal
Cost: 10$

Equipment

  • 1 Large skillet (For making the sauce and cooking chicken)
  • 1 Saucepan (For cooking rice)
  • 1 Whisk (Helps create a smooth, lump-free sauce)
  • 1 Helps create a smooth, lump-free sauce (For stirring ingredients evenly)
  • 1 Measuring cups/spoons (For accurate ingredient portions)
  • 1 Sharp knife (To cut chicken and vegetables)

Ingredients

  • 2 cups Cooked White Rice - Long-grain recommended
  • 2 cups Shredded Chicken - Rotisserie or cooked breast meat
  • 2 tablespoon Butter - Unsalted preferred
  • 2 tablespoon All-Purpose Flour - Thickens the sauce
  • 2 cups Chicken Broth - Low sodium recommended
  • 1 cup Heavy Cream - For a rich creamy texture
  • 1 cup Mushrooms - Sliced optional
  • ½ cup Onion - Finely diced
  • 2 cloves Garlic - Minced
  • ½ teaspoon Black Pepper - Freshly ground
  • ½ teaspoon Sea Salt - Adjust to taste
  • ½ cup Green Peas - Adjust to taste
  • 1 tablespoon Fresh Parsley - Chopped for garnish
  • 1 tablespoon Sour Cream - Secret ingredient for extra depth

Instructions 

Prepare the Rice

  • Rinse and cook the rice until tender, then keep warm.

Cook the Chicken

  • If not using pre-cooked chicken, season and cook until golden, then shred.

Sauté the Vegetables

  • In a skillet, sauté onions, garlic, and mushrooms in butter until soft.

Make the Roux

  • Add flour to the skillet and whisk continuously to form a golden roux.

Build the Sauce

  • Gradually add chicken broth while whisking, followed by heavy cream.

Add Chicken & Veggies

  • Return shredded chicken to the skillet, add peas, and simmer.

Final Touch & Serve

  • Stir in sour cream, season to taste, and serve over hot rice with fresh parsley.

Nutrition

Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 45g (15%) | Protein: 30g (60%) | Fat: 26g (40%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 110mg (37%) | Sodium: 680mg (30%) | Potassium: 420mg (12%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 950IU (19%) | Vitamin C: 8mg (10%) | Calcium: 90mg (9%) | Iron: 2.5mg (14%)