Creamy Chicken and Rice Recipe (a one-pot meal)
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 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
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.
Recipe 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.
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Have you tried this chicken and rice? What is your family’s favorite weeknight meal?
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Would it be possible to use chicken breasts instead of thighs?
Hi Sarah, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and have gotten several reader reports that it works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
What size of dutch pot do you use? I have a 4 quart pot – is that going to be too small?
Hi Alexa! We used this 5 1/2 quart pot here. I think a 4 qt pot may work. It will be pretty full however.
Can you change this into an instant pot version?!
I haven’t experimented with this in an instant pot so I am not able to share any modifications if necessary. If have found that most recipes need some kind of modification in the prep or process when converting to an instant pot. If you experiment first, please let me know how it goes 🙂
This was a big hit at our house. It will be going on the list to make regularly. Thank you!
Hi Jane!Thank you for sharing that with us! That’s so great! It sounds like you have a new favorite!
Hi. I was just googling for new chicken recipes to try (since I got tired of cooking same chicken recipes for the family) and saw your recipe. I’ve got the rest of the ingredients avail except for the white wine. I used pomegranate juice and added apple cider vinegar instead it turned out great! Will try next time with white wine. Thanks. This recipe is good👍🏻!
I love that you made it your own! I’m so happy you enjoyed that Resilyn! Thank you for the wonderful review!
Hey Natasha! I was wondering if you can use mozzarella cheese instead of parmesan…? This recipe is one of my favs! My family couldn’t get enough of it! I recently got married and want to make this for my husband:) But I was wondering if the type of cheese you use makes a big difference. Blessings to you and your beautiful family!
Several readers have reported using mozzarella and liking the recipe. It is a different flavor profile.
I have never commented on a recipe before, but I wanted to tell you this is my all time favorite recipe! I could eat it every day 🙂 Thanks for sharing with us.
Wow! What an amazing review! I appreciate you sharing this with us, Lisa!
This is a top favorite in our home. So much flavor! Its just as enjoyable to cook as it is to eat.
I am planning a postpartum – do you suppose this would freeze well?
Hi Amy! I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet. I hope this helps.
Hello Natasha.
Do you think I can use pork with this recipe instead of chicken?
Thank you.
Hi Yelena, I haven’t tried that but I think it could work.
I’m a huge fan of your recipies and I can’t wait to try this one, the only problem is the cheese. I’m allergic to certain types of cheese including Parmesan Andy cheddar, what cheese would make a good substitute for this recipe?
Hi Audrey! I haven’t tried this but here is what one of our readers mentioned “I’ve made this several times & it always amazes me how fast you can pull this meal together & how tasty it is. Currently my 10 year old daughter can’t have dairy so this time I subbed vegan (Earth Balance) butter and omitted the cheese (the rest of us put shaved parmesan on top at the end). It was still very yummy (even for my dairy-free daughter).” I hope this helps
I have made this particular dish now 5 times. My oldest daughter loves it. My whole family does. It’s creamy, delicious, simple, and on rotation over here. Yummy!!
Sounds like you found a favorite, Sara! Thanks for sharing your awesome review with us!
Made this tonight (followed the recipe exactly). First dinner in a while where my picky two and four year olds both ate all their dinner. Yay! That said, there was PLENTY left over for our family of four. Thinking of freezing the leftovers but wonder if you’ve tried this and whether they will freeze/reheat safely? Thank you!
Hi Angelique! I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet. I hope this helps.
Wow!!! I can now start cooking. Thank you Natasha.
Yes you can! You’re so welcome!
I needed to switch my recipe for Thai chicken for something not so bold tasting as my daughter is under the weather. This was perfect as I had all the ingredients on hand! Everyone LOVED it! Thank you!
I’m so glad you enjoyed it, Elizabeth!
Just made this one pot wonder! Very yummy! Love your receipes Natasha! Good luck on the move!
Thank you Andrea! I’m so glad you enjoyed it! Thank you for the wonderful review!
I make this all the time. It really is delicious and a dish the whole family loves, including the littles.
I love that! Thank you for sharing your wonderful review with us, Cindy!
Can I use something in place of white whine
Hi Nosheen! You sure can. 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.
Can this be made in an instant pot and if so how long should I cook it for?
Hi Alina, I haven’t experimented with this in an instant pot so I am not able to share any modifications if necessary. If have found that most recipes need some kind of modification in the prep or process when converting to an instant pot. If you experiment first, please let me know how it goes 🙂
I just tried making it in a Redmond multicooker and the rice overcooked. I think for multicookers, such as Instant pot, one less cups of broth. But still tastes delicious. Althought husband said it looks a little more like kasha than he would prefer. Still the recipe is a keeper and I will try adding less liquid next time. Thank you, Natasha. Also have a lot of success following your recipes.
Thank you for sharing that with us and your thoughtful feedback Nelya!
This was SO good!
I made it exactly as written. Well almost, I did accidentally put all the butter in at once in the beginning. Oops! But it still turned out great! My ridiculously picky 11yr old went back for seconds! I was a shocked lol. Perfect on a stormy night! 1st day of school so this was perfect! Will def make again!
That’s just awesome!! Thank you for sharing your wonderful review 🙂 Isn’t that the best when kids love what we moms make.
Made this for dinner tonight- so delicious!! Thank you for another wonderful recipe and super helpful video!
That’s sounds like a great dinner plan! Thank you for following our blog!
Hi, I love your recipes. My husband and I are having to watch our cholesterol and sugar intake. Is there a place we can find the nutrition facts. Thank you.
Hi Cindy, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient! 🙂
Cindy, you can download an app like my fitness pal and enter all of your recipe ingredients to get nutritional info for any recipe. There’s even a barcode scanner to help make it easier, and you can modify your serving sizes, too, to be more realistic than what’s listed.
Thank you JC!
I am in love with this dish! I used white cooking wine, so I backed off on the second teaspoon of salt. I didn’t have a head of garlic, so I add a heaping teaspoon of diced, jarred garlic with the broth. So good!
I’m so glad you enjoyed it!
Wonderful!! For health reasons, I used chicken tenderloins instead of the thighs and the flavor was fantastic. I finally broke down (after many years) and bought a LC Braiser – it was the perfect vessel for your great recipe – thank you!!
That sounds like a great investment! How are you liking it so far? I’m so happy you enjoyed this recipe!
I really like the braiser and it’s so easy to clean. It’s perfect for one pot meals like your Creamy Chicken and Rice. I went online searching for braiser recipes and that’s how I found your website – yay!
That’s so great!
So delicious! Just made this tonight. Amazing recipe – thank you!!
You’re welcome, Jennifer! Thank you for sharing your wonderful review 🙂
First, love your FB page and your blog! You are such joy to watch and I can tell that you truly enjoy what you do. So thank you!
Here is my question: my husband and I are Pescatarian and I was wondering what seafood option (maybe salmon?) you think would hold up to this? Or If this would still be good vegetarian? I can sub the broth without issue, it’s the chicken that worries me.
Thank you for your thoughts!
Hi Ashley! I haven’t tried substituting with salmon but I think this recipe would still work well without chicken. I would leave the chicken out and add seasoning to taste then serve it with cooked salmon over it or stir some sauteed shrimp into the rice – that would probably taste great also!
Hi, i have made this and was great. If poss could you also put the metric quantities of this recipe on alongside as otherwise am always having to look up the right amounts
Thanks
We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha, made this for the first time and I let the rice cook the 15 min or until done and there was still lots of broth left….I had to turn up the heat and mix out the broth to evaporate which then if I didn’t mix the rice was sticking and burning towards the bottom. Do you know what I did wrong?
Hi Yuliya, it could be due to using a different kind of rice. If that happens, cover and cook a few more minutes until the water is absorbed without turning up the heat. If the rice is fully cooked and there is still liquid, cook uncovered. Since the mixture is so thick at that point, turning up the heat would cause it to scorch.
Natasha, for the Creamy Chicken and Rice you say do not rinse the Jasmine rice…what would happen if I did rinse it ?? Also, is the dish very creamy ? I prefer less creamy …Thank you….absolutely love to watch your videos…Love your site !!
Hi Joyce, the dish is intended to be somewhat like a risotto which is why we do not rinse the rice. It’s not quite as creamy as a risotto but still a little creamy. I think it would still work if you wanted to rinse the rice but it would be a little less creamy.
This looks delicious and I’m going to try to make it in my instant pot with brown rice kinda like your beef plov recipe, which I loved!
I hope you love the recipe Nina! Please let me know what you think of the recipe cooked in an instant pot.
It turned out fantastic and was a big hit with my family. I suggest browning chicken with the onions (or shallots for more flavor), then add grated carrots. Thank you.
You’re welcome Gisela, I’m happy to hear how much you and your family enjoy the recipe. Thanks for sharing your fantastic review!
Hi Gisela! Did you change the recipe to cook in the instant pot? How long did you cook once the rice was in? Thanks in advance!
1i made this for supper tonight and it was a huge hit! My picky eater daughter sait it was the best chicken and rice she ever ate and my husband also commented on how much he liked it. It will be permanently in our dinner line up from now on!!
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your excellent review Sandra!
Just made this Creamy Chicken and Rice recipe in my new Dutch Oven, and it came out wonderful. I did have to make some minor changes, but they worked out fine. My wife hates parmesan so I switched it for the more neutral Colby Jack blend. Also, I didn’t have and white wine available so I used some very dry sherry I did have lying around. I don’t think it made a big difference but ill try the original ingredients in the near future and see. One last thing, next time in will brown the chicken first, set it aside and readd it. I think that might save a few minutes, as this time browning the chicken in the mix took longer than predicted. Wonderful meal. Thanks.
You’re welcome! I’m happy to hear the recipe was a success. Thanks for sharing your great review with other readers!
I found this bland. I did have to sub chicken thighs for breast and didn’t have fresh parcely on hand. I added sriracha after to add more flavour. Also I thought the way of cutting the garlic bulb would be waistful, so I just peeled the whole thing and threw in the cloves whole. The surges of garlic were incredible:)
Hi Dott, this is normally very flavorful unless something was possibly omitted such as the wine or cheese or some seasoning? We often add the cooked cloves back into the pot and I agree it is delicious! 😉
I have never been a fan of chicken and rice, but this dish is AMAZING! It is fun to cook and absolutely delicious.
Yay, I’m glad I could make you a fan! Thanks for sharing your wonderful review Jennifer!
I just made this for dinner tonight and even a half hour later my husband is still raving about it!
I used long grain white rice because it’s what I had on hand and the cook time was 20 minutes but it turned out fabulous. The only other change I made was I added a shallot because I only had a small onion. Thank you for this recipe! I’ll be checking out more of your recipes soon!!
My pleasure Ang! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers! 🙂
I was looking for recipes that was quick and had Carrots. Just picked the motherload of carrots from my garden. I put 3 in but would have preferred 4. Love the the thighs, flavor was the best. I have made with breast in the past, not as good. This time I only used a half a head in the pot and the flavor was better. We have mega heads of garlic these days. Chopping the onions in a larger chop and saluting longer help develop flavor. I added chicken stock and added a T of bullion. To finish I added both fresh and freeze dried parsley. My new favorite recipe.
I’m glad you enjoy the recipe Cheryl! Thanks for sharing your excellent review with other readers!
I’d like to add that I used Basmati rice instead of jasmine and it worked in the same amount of time and was fabulous!
I’m glad to hear that Taylor! Thanks for sharing your review with other readers!
My family loves this recipe! (Really, we love all your recipes.) Sometimes when I want to make this a little more inexpensive, I use ground chicken. I cook it beforehand and set it aside. Then I add it when the recipe calls for adding chicken.
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review with other readers Tiffany!
delicious! Can this be frozen?
Hi Susan, several readers have reported that it reheats well 🙂
This was so easy to make and so delicious! I didn’t have fresh parsley, so mixed in some peas at the end to have some green.
I’m glad to hear that Andrea! Thanks for sharing your great review with other readers!
I specifically went to the comments to see if anyone had tried adding peas and yours was the first comment I saw! Making it tonight for the first time.
This recipe is seriously amazing! It seems so simple yet the flavors blend together perfectly. I could eat this all the time and be completely content! I’m making it again tonight and I can’t wait. I normally don’t enjoy leftovers but that’s not the case here. I’ve sent links to the recipe to all my friends and family, too!
I’m happy to hear how much you love the recipe and thanks for sharing the love with your friends and family! Thanks for sharing your fantastic review Sarah!
This was sooooooo Delicious!!!!
My husband and I loved this!!!
I’m happy to hear that Willow! Thanks so much for sharing!
Your creamy chicken and rice was a hit in my house. I have some serious picky eaters and they totally loved it!!! It was so delicious and easy to prepare. Thank you
You’re welcome Miriam! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
If I wanted to halve the recipe, how much would I have to cut the wine and broth by?
Hi Jen, I would cut everything in half proportionally if making half the recipe.
Do you have the nutritional information on this recipe?
Hi Stephanie, we are currently working through all of our recipes to get nutritional info so we will in the very near future 🙂
That’s great, I’m counting calories.
1/2 cup wine.
2-1/2 cups broth
I absolutely loved this!! it was soo good!
I’m happy to hear that Heather, thanks for sharing!
Congratulations! You got my daughter to eat carrots!! Thank you! She loved it so much, she asked if we had leftovers so she could have it for dinner again. It was very delicious!
You’re welcome Eleni! I’m glad to hear the recipe is “picky eater” approved. Thanks for sharing your great review! 🙂
Have you done this in your Instant Pot? If so, how did you adapt?
Hi Beth, I haven’t tested it in my instant pot so I’m not able to provide specific instructions for it. It think it’s do-able since people make risottos in the instant pot, but I just haven’t tested it.
Maybe someone else has tried. I’d love to hear your results and thanks in advance! 🙂
I love this recipe! It is absolutely delicious! How do I double this recipe? I want to make this for a large family gathering.
Hi Tatyana, I haven’t tried doubling this one but it should work well. You would need a larger pot (a 7Qt would be idea so it isn’t too difficult to add the mixins at the end). You may need to cook a little longer when doubling the recipe. Sorry I can’t provide more specific instructions.
Would chicken breast meat work with this too ?
Hi Jenn, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and and have gotten several reader reports that it works works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
This sounds wonderful! Can’t wait to try it. Do you think it could be adapted for the Instapot?
Hi Deb, I haven’t tried that so I can’t give you any specific instructions. I think it could work, but without testing it myself, I can’t say for sure if any modifications are needed.
I made this again today, it’s so good!!
This became a favorite of ours and shared it with my friends, who were delighted by the recipe!
It’s loved by kids too !!
Thank you so much Natasha!
You’re welcome Ildi! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your fantastic review!
Oh my god!!! I just made this tonight. I am thoroughly enjoying this as I type this. So full of flavor, so easy, and so comforting!!! You have a new fan!!!
Awesome, I’m glad to hear how much you enjoy the recipe Darlene! Thanks for following and sharing your great review!
Can you tell me how well this freezes? I make meals for my 85-year-old mother so that she can just heat them up while eating a well-balanced meal.
Hi Michele, I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet.
Thanks. You’re the first blogger whoever answered me. 🙂
You are very welcome! We work very hard to answer all of the comments 🙂
Love this recipe!! We freeze it and it reheats well! Any nutritional info or WW points value?
Thank you!!
I’m happy to hear that Jennifer! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Hi Natasha,
When you say “hot chicken broth” do you mean heating? or spicy?
Hi Natasha, I mean heating up the broth. 🙂
This recipe is easy and delicious! I suggest that if you use instant Brown rice, as I did, that you reduce the chicken broth to 3 cups, as there is too much liquid in the original recipe for instant rice.
I’m glad you enjoy the recipe Brenda! Thanks for sharing your great review with other readers!
Or you could put more rice 🙂 That is what I did.
Also, I would not add cheese next time as it made it very salty.
This dish is absolutely amazing!! A great way to break in my new lodge dutch oven!
I hope you love it as much as I do! Please let me know what you think Carlee!
Hi Natasha, Pinterest has blocked this link as “inappropriate content”, which I find ridiculous. This was an excellent recipe; I minced a few cloves of garlic instead of using the chopped head, and it was super. I am making it again tonight. But I just wanted to tell you about the Pinterest block in case you wish to contact them to have it corrected.
That is so odd and thank you for reporting that! I have heard from other bloggers that Pinterest is acting up in this way lately. If possible, can you send me the link to the pin in question? Thanks so much!! 🙂
Could you add Broccoli to this? If so, would you suggest adding at the same time as the carrots? Should I increase the liquid if I add broccoli?
Hi Kelsey, I have had several readers report good results adding things like: edamame, corn, peas, green beans, broccoli and cauliflower (adding it to the uncooked rice in step 4). I hope that helps! I would not add it sooner or the broccoli will be mushy. Adding broccoli later in the cooking process would be even better since broccoli does cook quickly. You shouldn’t need any extra water with broccoli.
An you make this in the crockpot
Hi Carrie, to be honest, I’m not sure this would work in a slow cooker; I haven’t tested it that way so I’m not sure if the consistency would be right in a slow cooker.
Would this recipe double exactly if I’m feeding a crowd?
Hi Madison, that would work great to double everything. I hope you have a pretty large pot, or cook in 2 separate pots 🙂
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?
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 🙂
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!
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!
What can I use instead of the dry wine? Im pregnate and cant consume alcohol
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.
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!!!!
I’m glad you love the recipe!! Thanks for sharing your excellent review Alison! 🙂
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!
That’s great! I’m so glad to hear that Angela! Thanks for sharing your fantastic review!!
Hello,
Just wondering, can I omit the white wine ? or sub something else?
Thanks,
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.
I absolutely love this recipe! Made it tonight for the first time and my guests couldn’t believe that it wasn’t bought from a resturant. Lol.
That’s great Julia! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your wonderful review!
Dying to make this! Looks so delicious. Can this be frozen?
I am traveling and wanted to freeze some meals so I won’t have to worry about groceries when I gat back.
I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet.
Thank you
You’re welcome! 🙂
I have frozen part of the recipe. I go through adding the wine and cooking it down. Step 3 I think. When you’re ready to make your meal you just thaw, warm up the chicken mixture, add the hot chicken broth (broccoli for my variation) and garlic, etc. works like a charm!
Awesome! Thanks for sharing your helpful tip Laurie!
I’ve made this recipe probably 10 times, and it is AMAZING. I add water chestnuts for a surprise crunch too. 🙂
Awesome! I’m glad you love the recipe Regina! Thanks so much for sharing!
🤣 ‘Regina philange’ is phoebe’s alias on “friends” hehe. Philange means finger. Idk why but at 5 am when I’m browsing recipes I know I need to grocery shop for. That name gave me a good laugh. Love love love this recipe. I’m pretty sure it’s my fav savory recipe on here, most used for sure!
I’m happy to hear this recipe is one of your favs! Thanks for sharing Anna! 🙂
Second Natasha’s Kitchen recipe we’ve made this week. And a second hit with the family. Very much like a yummy risotto, but you attend to this recipe far less than you do with risotto.
That’s awesome! I’m glad to hear that! Thanks for sharing Chad!
So delicious! Thanks so much for sharing!
You’re welcome Vita! I’m glad you love it!
Hey I’ve made this couple times and we love it! Husband wants to make it at his Fire station but I told him it has wine (not allowed lol) any way I can still make it without the wine or substitute it with something else? Thanks!
Hi Allie, it won’t be quite the same but you can use chicken broth instead and add a little lemon juice for a splash of flavor.
I just had to leave a comment. I absolutely loved this meal. It is just turning fall and was cold outside and this was the perfect comfort food. My boyfriend also loved it. I make a huge friendsgiving meal every year and he told me that I must add this dish to the menu. The leftovers were just as good the next day. Great recipe! I will be making it again. I followed the recipe exactly, but just added another pound of chicken thighs.
I’m glad to hear you enjoy the recipe so much Michelle! Thanks for sharing such an excellent review! 😀
This was the best chicken and rice I’ve ever tasted! The flavors were incredible and my whole family devoured it! Thank you for all of your great recipes! I love this site.
WOW! What a fantastic review! I’m glad you family enjoys the recipe as much as mine does! Thanks for following Lauren 😀
I’ve made this recipe several times now. My family dearly loves it! I add chopped fresh broccoli to mine. Sooooo goood!!
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review Laurie!
Hi Natasha. Sounds delicious! I have already cooked jasmine rice in my freezer from a previous recipe where I made too much! If I use that, would I still simmer for the 15 minutes to absorb the garlic flavor? Thanks!
Hi Andrea, I haven’t tried adding pre-cooked rice to this so I can’t give you exact details on that modification, but you will have to reduce the amount of liquid considerably or the rice would be completely mushy by the time the liquid was all gone since cooked rice won’t really absorb water. I would still recommend using uncooked rice for this recipe if following the recipe instructions.
This was a great recipe! Instead of chicken thighs, I used chicken tenders and cut them into small cubes. I also didn’t add cheese and it was still perfectly creamy! Can’t wait to try out other recipes 🙂
I’m happy to hear that Nataly! Thanks for sharing your great review with other readers!
This is amazing! Let’s meet for dinner and I’m eating it right now. And my two little boys love it too!
I love everything I’ve me off of your site so far! The recipe is our easy to follow and my family and I enjoyed them very much. I Did have a question about the rice. I didn’t wash the rice but some recipes tell you to do that before. What is the difference?
Hi Karla, I’m so glad you and your family are enjoying our recipes. That is just music to my ears (so to speak) ;). Regarding the rice, it depends on the recipe and how you want the consistency of your dish to turn out. This rice is meant to be a little creamy so I don’t rinse off the starch. When you rinse, you rinse off the excess starch and your rice won’t be as sticky.
This was amazing! Will be making again. Thanks for the recipe!
Thats awesome!! Thank you for the amazing review 🙂
Absolutely love this recipe! I’ve made it a few times now and it’s definitely one of my favourites. I also add grated zucchini, leek and enoki mushrooms to pack in a few more veggies.
Thanks!
Keira, thank you for the great review and you are very welcome 😬
I made this tonight after searching google for “one pot chicken and rice.” Wow am I glad I came across your recipe, it was so good! I didn’t have carrots but had celery to use up so I did that instead. No white wine at home so I just used chicken broth. It was excellent, thank you!
That’s wonderful, I’m so glad you found my site Michelle! Thanks for sharing your fantastic review!
Hi Natasha! I made this today without the wine and used a cup of chicken broth with lemon squeezed into it. It turned out fantastic! Didn’t miss the wine at all (I’m preggo and don’t want to risk it) I used dried parsley and seasoned with a teaspoon of Drippin Chicken seasoning I have instead of one of the teaspoons of salt. Bomb!! Will be making again, thank you!
I’m so glad you loved it!! Thank you for sharing your modifications. I’ve never tried that seasoning but I will have to keep an eye out for it! 🙂
That was So. Good. It was quick, easy, and flavorful and it needed ingredients that I already had! – love when that happens. My husband loved it and ate it right up. Will be making this one again, guaranteed. (I squeezed out the cloves of garlic and added that to the dish, like you suggested in the directions. That was fantastic).
Yes! I’m so glad to hear how much you both love the recipe! Thanks for sharing your excellent review Marina!
This recipe is so great! It smells like rice a roni in my house right now and my husband is chomping at the bit!! Only a little longer of a wait because I’m using the slower brown rice 🙂 Every taste test has me foaming at the mouth.
That’s awesome! I’m so glad to hear you love the recipe! Thanks for sharing Rebecca!
Hi Natasha! We LOVED this meal! My husband wouldn’t stop talking about how good it was! I love your blog. Can’t wait to try even more of your recipes. Thanks for all your hard work!
You’re welcome Mary! I’m so glad to hear you both love the recipe! Thanks for following and please let me know what you think of the recipes!
Hi Natasha, can you suggest a substitute for wine in this recipe?
Hi Neha, you could add chicken broth and a splash of lemon juice for a little extra flavor.
Don’t own a dutch oven- can I just use a regular pot?
Hi Em, Yes, but It will work best if it has a heavy bottom so it distributes heat more evenly and does not scorch the bottom.
Wow bomb.com my kids absolutely love this recipe . Also with me being pregnant and going through morning sickness this had been a great meal that I can actually hold down well. I don’t know what we’d do without you Natasha
Vika, thank you for another wonderful review 👏🏼.
Natasha, I always feel like i gotta thank you for another winning recipe that i try)
I made this creamy rice for Easter. Just substituted wine for same amount of chicken bullion with lemon juice. Everything else exactly like its written. Oh, wow! Creamy and dreamy) lol
Its so comforting, full of flavor and tastes great even beying cold)
My hubby really like this dish. He even said that he likes it more than regular plov))
Also, asked me to make it again for him when he will be out of town working. I mean, come on! that is what i call a winner)))
Thanks to you, darling!
ps. i am so confident in your recipes that i was brave enough to make it first time for Easter family gathering.
Keep up with amazing work!👍
I’m so happy to hear this Viktoriya! Thanks for following and sharing your amazing review! 😀
Hi Natasha :). I’ve made this before and loved it! Is there a way to convert the recipe for an instant pot? Thanks for your help!
I’m so glad you enjoyed it!! I don’t have an instant pot so I can’t really advise on that – maybe someone else has tried…??
Love my instant pot!! This would be a good recipe to convert!!
I LOVE this recipe. We enjoy it at least 1-2 times per month. It’s comfort food and I love anything with a white wine reduction. I usually halve it four our family of 4, but we are hosting an exchange student from France and this is the first meal I’ve chosen to serve- full size. I’m sure he will love it. Thank you!
You’re welcome Amy! I’m happy to hear the recipe has made it into your rotation! Thanks for sharing 🙂
Hi there! I’m going to try this tomorrow! I was just wondering what vegetables you’d suggest adding to it, as I’m trying to up my vege intake at the moment! Thanks!
Hi Caitlin, I have had several readers report good results adding things like: edamame, corn, peas, green beans, broccoli and cauliflower (adding it to the uncooked rice). I hope that helps! 🙂
This is the best dish I have ever made! I do not change a thing. SO yummy!
WOW! That’s great Mary! Thanks for sharing your wonderful review 🙂
I made this today for the first time. Knowing how easy it was to make I called my girlfriend while making it
Bad idea. I put the broth in before the wine. So with nothing to lose I added the wine and let it boil down about 10 minutes and then added the rice. After 15 mins. all of the liquid wasn’t quite absorbed so I took off the lid and simmered it a while longer and voila! Added the cheese and the parsley. Tasted great. Whew. Thought I had I really screwed up.
P.S. I doubled the cheese. Yum.
I’m glad it still worked out for you!!! Phew!!
Cooked this recipe yesterday…. it was excellent! Added mushrooms and spinach to it… Thank you for this recipe 🙂
YUM! That sounds fantastic! Thanks for sharing Marlene 🙂
Hello Natasha, I haven’t tried this recipe as I’m searching for a 1 pot chicken recipe and yours look delicious (especially with the unlimited raves :). 2 questions : how many does this recipe serve? How do you reheat in the Dutch Oven? I’m thinking of making this to sell during a money raising charity event and hoping my 1 and only magic pot (Dutch oven) can accommodate 40 people.
Oops just saw that it serves 8-10 people 🙂 how about reheating? How do I reheat? The charity event starts at 11am on 28th May (I know I need plenty of ahead time to plan), is it possible to make it the night before and reheat next morning? How about the cheese, do I add it right at the end of actual cooking or during reheat? I’ll have like a small burner during the event to keep this dish hot, can I do that or it’s alright to serve at room temperature?
Hi Sutton, I would add the cheese at the end of actual cooking so it incorporates and forms the proper creamy consistency. This recipe does reheat well but it definitely tastes best when it’s served fresh and warm. If you have a small burner, I would use it, or keep it warm in a slow cooker. I hope that helps!
I’m glad you found the answer to your question. I hope you have a successful event!
Nathasha, I made the creamy chicken and rice recipe yesterday. It turned out great! I watched the video first and then followed your recipe. Looking forward to making more or your recipes.
Good to hear Joan! I’m happy to hear you enjoyed it. Please let me know what you think of the other recipes! 🙂
How about grated cauliflower? Can you use this in place of rice or half the rice>?
I really haven’t experimented that way so I can’t really give you advice on that substitution. If you test it out, let me know how it goes! You may want to use less water since cauliflower doesn’t absorb as much water as rice does.
I really haven’t experimented that way so I can’t really give you advice on that substitution. If you test it out, let me know how it goes! You may want to use less water since cauliflower doesn’t absorb as much water as rice does.
Fabulous recipe! Very tasty, and both kids (9 and 11 years old) loved it (a rare achievement!), plus big hit with my husband as well. Been looking for a recipe like this (one-pot especially!) for quite a while now. So glad that I’ve found it and will definitely do it again. Thank you!
Also … forgot to mention … great website as well. Wonderful videos which really help bring the recipe to life, plus make it so much easier to follow (not to mention that it helps to cast away any doubts as to whether you’re doing the right thing or not … speaking as a completely amateur cook, that is!)
Thank you for the great compliments!! 😀
You’re welcome Karen! I’m so happy to hear your family enjoys it as much as mine does! 🙂
Just made this and it was a huge hit with my husband and 1 year old! I accidentally added an extra cup of broth but it cooked out just fine. I used Chloe Chardonnay. Super fragrant and delicious and won’t break the bank.
I’m glad the whole family approves!! Thanks for sharing your wonderful review 😀
This is my go-to weeknight dinner! I followed the recipe and didn’t need to make any changes. So yummy! Perfect comfort food without being super heavy. Love this and all of your recipes!
Awesome! I’m glad to hear you love the recipe Vanessa! 🙂
I have made this recipe a number of times and LOVE it! So fresh and comforting but not heavy. It is a go to recipe for us.
A note about brown rice….
We tried brown rice for the first time tonight and followed the directions as we always have. Perhaps our brown rice was grown in some crazy alternate universe and has different properties but from our experience.. we cooked it 45 minutes and it was still underdone and a bit soupy/watery. We added on another 5 minutes..tested….then added 12 minutes at a higher temperature..at that point the soupiness was gone and it looked like it should have been done but there was still that raw hardness inside the brown rice. We were hungry and finished it up and ate it anyway but just a note to anyone who wants to try brown rice.. it may be 45 minutes.. or it may be closer to an hour+ to get that rice cooked. We have not tried instant brown rice so that may be the usual 15 minutes as listed.
Every time we have used jasmine rice it has come out perfect and the leftovers never last long. This recipe is still amazing, but I just want to add that brown rice may not be worth the added time for some.
Thank you so much for sharing your notes and advice about the brown rice and for the great review! I’m so glad this is a go-to recipe for you 🙂
There is a FANTASTIC way to cook brown rice and it turns out perfect every time. There are many sites that have the directions…one is http://www.skinnytaste.com. Go there and search: how to make perfect brown rice every time. It really works. Hope you try it!
Wow! So delicious! I loved the blend of flavors! The used fresh chicken breast tenders instead of chicken thighs and minced garlic instead of the head of garlic. Thank you SO much for this! I really enjoy your recipes!
My pleasure! Thank you for sharing your wonderful review! 😀
Hi Natasha! This looks amazing! Just wondering….I saw on an earlier comment that you said that you could just use the broth instead of the wine. So does that mean I would put in a total of 6c of broth plus a little lemon juice? Thanks so much. Looking forward to making this.
Hi Tammy, I do love this best with wine, but if I needed to substitute, I would probably use just an extra half a cup of chicken broth with a squeeze of lemon juice for flavor and boil it down 5 minutes. The wine gets boiled down so if you just added an extra cup of chicken broth with the rest of the broth, it would be too much liquid for the rice. I hope that makes sense. And I hope you love the recipe!
This was really great. Made everything according to your times and it turned out fantastic. I added some frozen edamame when I added the stock to up the vegetables a bit. I think adding mushrooms during the sweating phase would also be a great addition. Wonderful one pot dish.
Do you think substituting with chicken breasts would work as well?
Hi Valerie, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and and have gotten several reader reports that it works works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
This is hands down the best form of rice I’ve ever had. Better than any risotto, pilaf,plov, fried rice, and anything in between. It’s my favorite meal to make in these harsh winter months. Thank you for this recipe!
This is so nice to hear Anna! You’re so welcome. You’re review definitely put a smile on my face!! 🙂
Hello,
All of your recipes look great! I’m very happy that I stumbled upon your website.
Here’s a general question.
What can be used in recipes instead of wine? We don’t/can’t drink alcohol. I know it ‘burns off’ but is there a substitute?
Hi Deb, 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.
Hello! Natasha
Why exectly jasmine rice? Would this dish still be creamy if I use basmati rice, or is it best to use jasmine rice ?
Thankyou!
Hi Ella, the cooking instructions are for Jasmine rice. Various varieties of rice have slightly different requirements for water and cooking times so I streamlined it by writing Jasmine rice and that is the usual rice that we buy 🙂
OMG – incredible. I made it and had to pull myself away from it as did hubby.
Awesome!! I am glad to hear you loved it!
This looks amazing! I would love to try it this week, but is there anything I can use in the place of the butter
Hi Rachel, the butter adds really great flavor and moisture but I suppose you could stir in a little extra oil instead 🙂 Enjoy!
Thank you for a delicious chicken and rice recipe without cream of disgusting soup i have been looking for a long time for a chicken and rice recipe without the garbage in a can and i am so glad i finally found one i cant thank you enough i will be halving the recipe as i live alone and i will be omitting the wine as i havent consumed alcohol in 10 years due to a bout of cancer im always worried the alcohol wont cook out and ill cut the garlic to 1 clove as the garlic i am growing is mutant lol one clove is 2 inches big and any recipe i see with cheese i always try im trying to recreate my mothers creamy chicken and rice and my mother is very protective of her recipes and most of the recipes i see are american that include packet dressings which dont exist in australia or cheeses like montery jack that also dont exist so once i try this i am sure i will update you on how delicious it is thank you so much for an awesome recipe!
You are welcome!! 🙂
A.Mazing.
De.Licious.
My parents were over for dinner and it was a hit with my parents and my husband as well as myself.
Also I found your timing for each step was spot on.
I am glad to hear your family enjoys it as much as mine does! Thanks for sharing Amanda 🙂
This was sooo good and even better with a small squeeze of lemon over my dish
Thank you for sharing your review Sarah! So nice to hear 🙂
This was amazing! I first tasted this at a friend’s house then made it myself with brown rice (instant) and it was absolutely fabulous! Thank you for another delicious recipe!
So glad you loved it Liya!!
This is one of our family’s favorite meals, especially on a cold night. I love how the rice is so creamy. What size Dutch oven would work best? I’m thinking of buying one with all the after Christmas sales.
Hi Colleen, it depends on the size of your family. Our family of 4 uses our 5 1/2 qt dutch oven for pretty much everything :). I’m so happy to hear your family enjoys this!!!
I made this and it was DELICIOUS! I used what I had in my kitchen so I subbed carrots for corn, used 1.5 cups rice instead of 2, subbed thighs for drumsticks and lastly, Gruyere cheese instead of parm – turned out absolutely fabulous!
I’m so happy you enjoyed it!! 🙂 Thank you for sharing your amazing review and gruyere sounds so yummy!!
Can I use Sauvignon blanc wine?
I think that should work fine 🙂
This was a delicious recipe. It is going into our normal rotation. Thanks for sharing it!
Laura, thank you for such a nice review and you are very welcome! 😬
Can you use a cast iron dutch oven instead?
Hi Ansley, Yes :). My pot in the photos is exactly that; cast iron dutch oven. 🙂
Looks sooo good! I was just wondering if you could substitute leftover turkey instead?
Hi Diana, I think that would work fine – me know how you like it! Oh, if you have leftover turkey, my very favorite leftover turkey recipe is this one.
Ok thanks, I’ll let you know 🙂
This was so delicious and super easy to make!!!!
Inna, thank you for such a nice review, I’m so happy to hear that 😁.
Question what can I use instead of White wine? could I use a wine vinegar?
Hi Lyn, I wouldn’t substitute with the wine vinegar. 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.
With this recipe, we not only satisfied the pickiest 4 year old eater ever born, but he repeatedly declared “I wuv this.” Thank you so much for such an easy and delicious recipe. This dish will be on our table many times to come.
Aww! That is seriously the sweetest review! I’m smiling big :). Thank you for sharing that with us 🙂
This was ridiculously delicious. My whole family loved it. Thanks for sharing it!
I am so happy you all loved it! 🙂
Wow your recipes never disappoint! I’ve made this one before and it’s a keeper! Used brown rice and as it cooks my husband is saying that smells great. Thanks for all your recipes there fantastic
I’m so happy you liked it!! Thank you for sharing your wonderful review. It really is so encouraging! 🙂
This is an awseme recipe. I make it weekly now and my kids just love it! It is one of my go to recipes since its soo easy to make it.
Awww I’m so happy to hear that! 🙂
Thank you for an amazing recipe. The house smelled so good, and we gobbled it up. I love that there are leftover of this in my fridge!
You are very welcome Beth and thank you for such a great review 😀.
Made this tonight and it was awesome. I only had white long grain rice, 15 minutes and rice not done, tried at 20, still not quite done, about 3 minutes later, PERFECT! Really enjoyed this recipe
Debbie, I’m glad to hear that you liked the recipe 😀.
Hi Natasha,
I just wanted to let you know that this is my favorite recipe. I made it several time and it always comes out very good. Thank you.I tried other recipes as well but this one is very quilt. Love it!
Zofia, thank you for sharing such a nice review with us 😁. I’m glad to hear that you have a new favorite recipe.
Hi, I made it twice already, once with apple cider vinegar and the other time I actually bought white wine. It wasn’t too bad but my husband did say that it was a little too sour. I followed the recipe really close and did add 1 cup of the wine. My question is, is the flavor supposed to come out sour? Thank you for all your recipes, your website is my go-to when I don’t know what to cook:-)
Hi Angie, I’m always happy to help troubleshoot. There should not be any sourness in the recipe. What kind of white wine did you buy? Hopefully not a cooking wine (as that has extra additives and doesn’t really work well in recipes)? If it tastes too strongly of wine, that means you needed to cook out more of the alcohol before adding the other ingredients. You’ll see in the video when I cook down the wine, there is pretty much no liquid left in the pot. I hope that helps for next time! 🙂
Hi, no it was Pinot Grigio from Costco. That might have been what happened, I might have left a little of the liquid still in there. I will try cooking it down more or just adding less next time. Thank you(:
Hi Angie, that is probably the cause of any sour flavor. Even if you use less, make sure you cook it out 🙂
Can I omit white wine?
Hi Kristian, I really like how the white wine flavors the rice, but I have had readers omit it and use a little extra broth instead with good results 🙂
Natasha, thanks for the recipe. Made this tonight using chicken breast and added fresh squeezed lemon juice instead of white wine since didn’t have any on hand and this turned out delicious. Will be adding this one to my family recipe collection.
Mila, you are very welcome 😁. Thank you for yet another great review!
I love this recipe, and shared it with my sister and several friends, who also love it (so do their kids!). I make this about once per month and will eat it cold for breakfast, it’s that tasty.
I’m so happy to hear you enjoy it that much! 🙂
Could you use gruyere cheese? I have some that I bought for another recipe, but I didn’t use even half of it.
Hi Marianne, I haven’t tried this recipe with gruyere cheese so I can’t say for sure. I do like gruyere cheese but it does have a stronger flavor than parmesan. It’s easy to test and add it to taste because it goes in last :). If you try it, I’d be curious to know how you like it! 🙂
Can I double this and still have it fit in one 8 quart pot?
Hi Amy, I haven’t tried doubling this one. I think it would fit but I’m wondering if it would cook properly if the pot is a tall pot rather than a wide one. Doubling the recipe and having less surface area, might not affect the cooking time or how long it takes to evaporate the liquid in the pot.
Why un-rinsed Jasmine rice? I always rinse my rice. So many times there are bugs in it that float to the top.
The starch from the rice helps to form the final creaminess of the rice. I haven’t seen bugs in my rice (I also usually rinse my rice in most recipes), but if you’re seeing bugs, definitely give it a rinse 🙂
this is so good! This is my second time making it. It came out even better today than it did the last time. It’s going in my recipe rotation! Thank you for a wonderful recipe.
I’m so glad you enjoyed it!! 🙂
Hi! this looks delicious. Wondering if I could substitute Ghee for the butter, and if it would work with wild rice?
Yes that should work! 🙂 You can sub ghee in place of butter or oil for most any style of cooking.
Delicious recipe!!! Loved it!
(I didn’t even use wine..) I replaced it with water since I only had 4 cups of stock. Thank you!!!
You’re welcome! I’m so happy you enjoyed it
can a regular pot be used instead?
Yes, but It will work best if it has a heavy bottom so it distributes heat more evenly and does not scorch the bottom.
Hi Natasha – one day a month some friends and I each make a very large chicken & rice casserole, refrigerate overnight, and the next day take them to a church 30 mins away and reheat in their oven to feed the homeless. Would the cooking the day before and reheating work with your recipe? If so, should we add more liquid while reheating? I intend to make this w/o wine and with long grain white rice and chicken breasts (already have). Also, can I use baby carrots cut in half? Thanks so much – your recipe and all the good reviews sound great!
Carol, this would reheat fine, but do add more liquid so that rice won’t get dry. Let me know how it turns out 😄.