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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.
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).
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).
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 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.
Garnish with fresh parsley to serve.
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)
Ingredients
- 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 low sodium chicken broth, hot
- 2 cups medium grain rice, or Jasmine rice, un-rinsed**
- 1 head garlic
- 1/3 cup Italian parsley, finely chopped
- 1/2 cup parmesan cheese, shredded, plus more for serving
Instructions
- 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).
- 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).
- 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.
- Add the hot chicken broth, then stir in the rice.
- 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).
- 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. Garnish with more fresh parsley to serve.
Notes
Nutrition Per Serving
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This was terrific! I added green beans for the extra veg. Makes A LOT so could feed a crowd.
Too bland for our taste 😞, it sounded good on paper but alas, no.
Hi Lulu! I’m sorry to hear you did not enjoy this recipe. It has a lot of seasonings and aromatics to help it not be bland. Did you make any changes or miss anything by chance? Also, don’t under salt or it can taste more bland.
I absolutely love this recipe and I am making it again! What can I substitute for Chardonnay dry white wine? I don’t have enough left!
Hi Sally. You can substitute it with chicken or vegetable broth and mix with a bit of lemon juice or vinegar to mimic wine’s brightness.
What if the rice is dirty because you told me not to rinse it
If you’re concerned about that, you can rinse it real quick under cold running water until the water clears. This removes surface starch and any grit.
My family & I loved this dish! I also used brown rice & cooked 45 minutes & it was incredible! Thank you!
I love your recipes! They are always delicious and successful exactly as written. I’m going to try this one next. Can I substitute chicken breasts instead of thighs?
Hi Tamara, yes it will work well with chicken breast.
This is a wonderful recipe. The flavours remind me of chicken pot pie, but without the extra work of making a pie crust. My family loved this dish, and everyone looks for leftovers for lunches! Thanks Natasha – just bought your cookbook!
I’m so glad you loved this recipe, oh how I crave it during these colder weather months. Thank you for purchasing the cookbook, Lina! I hope you find more delicious recipes there.
I don’t have white wine but I do have cooking white wine. Will that work
Hi Mary! I don’t recommend using cooking wine because it’s saltier and had other added ingredients/preservatives that affect its taste. It will work, but the flavor will be impacted.
Delicious! I’m lactose intolerant so I substituted the butter with ghee and since my young grandkids were going to eat it I substituted the wine with half white wine vinegar and half chicken broth as you suggested, still great! Thank you!
I’m confused. The recipe calls for medium grain rice but Jasmine rice is long grain. Should I use Arborio rice?
Hi Staci, great question, the recipe is written medium grain rice, or Jasmine rice, un-rinsed** can be used in its place.
Natasha, I just finished making the chicken & rice. I followed the recipe as is. This is the bomb! It’s the best chicken & rice I ever had. Thank-you for sharing this delicious recipe
That makes me so happy to hear, Nicole!
I have made this meal so many times, I’m shocked I don’t have it memorized! It’s my husband’s favorite meal and always delicious!