Stovetop or Instant Pot, this easy creamy dill chicken and rice recipe is healthy, balanced, and sure to please even the pickiest of palates!
Lately, I’ve been into making dinners with leftover rice. It’s gotten to the point where I’ll make rice with no intention of eating it that day, so that I have “leftovers” the next day. It’s part of my meal planning strategy, using my To 10 Meal Planning Hacks! Get your copy of my hacks over here and find yourself getting a lot more organized in the kitchen!
If you are one of those incredibly organized people then you might like this idea though: while you’re making supper one night, start prepping for the next night! That way the next day, you can quickly whip up dinner.
No worries if you’re more of a fly-by-the-seat-of-your-pants type of person: I’ve got you covered with an Instant Pot version as well!
why this creamy dill chicken and rice recipe is a smart choice
This recipe has a whole pound of mushrooms! Mushrooms are a delicious, accessible, economic healthfood. They contain a compound called L-ergothioneine that not only acts as an antioxidant but also increases your body’s production of other antioxidants! Mushrooms also contain many vitamins and minerals such as selenium, copper, niacin, and pantothenic acid.
More easy dinner recipes you might be interested in:
- the easiest, tastiest spaghetti ever
- one skillet chipotle Mexican quinoa
- sheet pan sweet n spicy pork and prunes
- tomato bean pasta bake
If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations! Knowing someone has enjoyed one of my recipes always makes my day brighter.
One Skillet Creamy Dill Chicken and Rice
Ingredients
- 1 tbsp butter
- 1 onion chopped
- 3 stalks of celery chopped
- 1 lb mushrooms sliced
- 1 tsp basil
- 1 tsp oregano
- ¼ tsp salt
- 2 chicken breasts diced
- 2 cups rice cooked
- ½ cup cream cheese
- ½ cup chicken stock or ½ tsp Chicken Better Than Bouillon and ½ cup water
- ¼ cup fresh dill chopped
Instructions
- In a large skillet, melt the butter.
- Saute the onions and celery until the onions are starting to soften.
- Then add the mushrooms, basil, oregano, salt, and diced chicken. Saute until the chicken is cooked through.
- Then add the rice, cream cheese, and chicken stock. Stir to combine.
- Then add the fresh dill, simmer for 1 minute.
Nutrition
instant pot creamy dill chicken and rice
Ingredients
- 1 tbsp butter
- 1 onion chopped
- 3 stalks of celery chopped
- 1 lb mushrooms sliced
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp salt
- 2 chicken breasts diced
- 1 cup brown rice SEE NOTE
- 1 cup water
- 1 tsp chicken bouillon paste I like the Better Than Bouillon brand
- ½ cup cream cheese
- 2 cups frozen peas defrosted
- ¼ cup fresh dill chopped
Instructions
- Chop the onion, mushrooms, and celery.
- Put the butter into the Instant Pot and select SAUTE.
- Add the veggies and saute until soft and most of the liquid is gone.
- Press CANCEL.
- Add the brown rice, water, chicken, and bouillon.
- Stir everything together.
- Secure the lid and make sure the pressure knob is on SEALING.
- Select MANUAL and adjust to 22 minutes.
- When the time is done, use a natural release of 10 minutes.
- Open and stir in the cream cheese, peas, and dill.
- It may look brown, lifeless, and unappetizing but it tastes delicious!
Notes
Nutrition
This is an awesome recipe, my husband and I are on Weight Watchers, using the app version. The meal was worth 7 points, and very satisfying!
I am so glad you and your husband enjoyed it and that it worked with your program! Thank you so much for the comment
Great recipe! I used 6 frozen chicken thighs and 1 frozen chicken breast and cooked for 25 minutes and everything was cooked perfectly. I had sour cream instead of cream cheese and that worked just fine. Next time I will double the salt and the dill (I used broth, so the bouillon paste might have made it saltier). Hubby and 2.5 yo loved it 🙂
Awesome! So glad you enjoyed it! I tend to make my recipes lighter on salt anyhow!
I liked the concept, but found it very bland. I added garlic but wish I added more and would have doubled the dill. I also added shredded carrot while cooking. I served it with arugula and tomatoes which help to enhance it.
Oh I’m sorry you found it bland but thanks for letting me your review!
How much is one serving?
Oops! That would be helpful, wouldn’t it? I’ve updated the recipe card. Each recipe makes 4 servings.
Do you have the calorie and nutrient breakdown for this recipe? Thanks.
I just updated the post to include the nutrition info for this recipe!
So good! I made this today, another winning recipe!
So happy you enjoyed it! It’s comments like these that keep me going!
Jessica,
I might be crazy but I can not figure out how to view the ingredient list and recipe. I know I found it the other day because I wrote it down on my grocery list. Is there any way you can email it to me? I was going to make this for dinner tonight. Thanks so much!
You’re not crazy! Thanks for leaving a message. I was trying something new with the recipe plug-in and didn’t realize the recipes weren’t displaying! Should be working now but I’ll email you as well 🙂
Made it for supper …. it was delicious and creamy and dilly and tasted like summer. And the kitchen wasn’t even a disaster afterwards! Love one-skillet meals!
So glad you enjoyed it! We definitely could use a dose of Summer, couldn’t we?
Thanks for commenting.
This is definitely something my family would love – thanks for keeping it healthy!
You’re welcome 🙂 I hope you enjoy it!
Made this for dinner tonight. It’s delicious and super simple! Thanks for sharing Jessica!
So glad you enjoyed it!
You had me at cream cheese.
I bought a large tub of cream cheese recently so you might notice a spike in recipes with cream cheese on the site…