Creamy Chicken and Rice Recipe (a one-pot meal)

Creamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills! @natashaskitchen

This chicken and rice dish is so satisfying – a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It’s one of those meals that you’ll make and your family members will be convinced you’re the best cook there is.

My husband and son sent all kinds of compliments my way. My son ended his meal by saying “Mama your food is the best.” Yes, it’s that good! I even called Mom and shared it with her just as soon as I finished my bowl of creamy goodness.

(P.S. Don’t be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor).

Watch How to Make this Chicken and Rice:


It’s also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it’s been hit by twin tornados (as evidenced here). This creamy rice casserole also also reheats really well.

Ingredients for Creamy Chicken and Rice:

1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med onion, finely diced
2 large carrots, grated or cut into matchsticks
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 tsp salt (we used sea salt), divided
1/4 tsp black pepper, freshly ground
2 bay leaves, optional
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed)**
1 head garlic
1/3 cup fresh Italian parsley, finely chopped
1/2 cup shredded parmesan cheese, plus more for serving

** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.

Creamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills! @NatashasKitchen

How to Make the Best Creamy Chicken and Rice Casserole:

1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).

Creamy Chicken and Rice-7

2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).

Creamy Chicken and Rice-8

3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.

Creamy Chicken and Rice-16

4. Add the hot chicken broth, then stir in the rice.

Creamy Chicken and Rice-9

5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).

Creamy Chicken and Rice-10Creamy Chicken and Rice-13

6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

Creamy Chicken and Rice-11Creamy Chicken and Rice-12Creamy Chicken and Rice

Garnish with fresh parsley to serve.

Creamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills! @natashaskitchen

Credits: This chicken and rice recipe was inspired by my Beef Plov recipe and Lidia Matticchio’s Traditional Rice & Chicken

Creamy Chicken and Rice Recipe (a one-pot meal)

4.8 from 189 reviews
Prep time:
Cook time:
Total time:
This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.
Author:
Skill Level: Medium
Cost To Make: $15-$18
Serving: 8-10

Ingredients

  • ¼ cup olive oil
  • 4 Tbsp unsalted butter, divided
  • 1 med onion, finely diced
  • 2 large carrots, grated or cut into matchsticks
  • 1½ lbs boneless, skinless chicken thighs, trimmed and cut into 1" pieces
  • 2 tsp salt (we used sea salt), divided
  • ¼ tsp black pepper, freshly ground
  • 2 bay leaves, optional
  • 1 cup dry white wine such as Chardonnay
  • 5 cups hot low sodium chicken broth
  • 2 cups medium grain rice such as Jasmine rice (un-rinsed)**
  • 1 head garlic
  • ⅓ cup fresh Italian parsley, finely chopped
  • ½ cup shredded parmesan cheese, plus more for serving

Instructions

  1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add ¼ cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and ¼ tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  4. Add the hot chicken broth, then stir in the rice.
  5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and ½ cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

Notes

** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.

.Final Final Picmonkey Hashtag bannerCreamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills! @natashaskitchen

Have you tried this chicken and rice? What is your family’s favorite weeknight meal?

Creamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills!

Read comments/reviewsAdd comment/review

  • Angie
    November 6, 2017

    Can’t wait to make this, sounds delish! It would be useful to know how many people your recipes serve? I’m guessing for two people I roughly halve the amounts given? Reply

    • Natasha
      natashaskitchen
      November 6, 2017

      Hi Angie, this one serves 8-10 as a side dish. For future easy reference, I usually put this in the print-friendly recipe towards the bottom of the post 🙂 Reply

  • Susan, From VA
    October 19, 2017

    This is one of my favorite comfort food recipes! I crave it all the time and it never disappoints!! The layers of flavors that build to the end are fabulous!! When I take a meal to someone in the church, this is what I take! Reply

    • Natasha's Kitchen
      October 19, 2017

      I’m so happy to hear how much you love this recipe, it’s one of my favs too! Thanks for sharing your fantastic review! Reply

  • October 17, 2017

    What can I use instead of the dry wine? Im pregnate and cant consume alcohol Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Katya, the alcohol cooks out as you boil it down so you are just left with great flavor, but if you are concerned, you can use more broth instead. It wouldn’t quite have the same depth of flavor but would still taste good. Reply

  • Alison
    October 16, 2017

    This is my absolute favorite dinner. I don’t know what it is that makes it so special, maybe the bay leaf, but honestly this is the best. I’ve been making it on occasion for over a year now and I don’t think I could ever get bored with it!!!! Reply

    • Natasha's Kitchen
      October 16, 2017

      I’m glad you love the recipe!! Thanks for sharing your excellent review Alison! 🙂 Reply

  • Angela
    October 15, 2017

    I made this tonight for dinner. So simple but so delicious! It tasted more special than your typical chicken and rice recipes, but was so easy to make. This one will be in regular rotation at my house from now on! Reply

    • Natasha's Kitchen
      October 15, 2017

      That’s great! I’m so glad to hear that Angela! Thanks for sharing your fantastic review!! Reply

  • Siba
    October 12, 2017

    Hello,

    Just wondering, can I omit the white wine ? or sub something else?

    Thanks, Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Siba, The white wine gives this dish great flavor but if you don’t use wine in cooking, you can substitute with broth and a splash of lemon juice for a little extra flavor. Reply

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