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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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What do you say “un-rinsed” for the rice?
Hi C, We don’t rise the rice before using it in this recipe.
I have made a lot of your recipes and have your cookbook too. I have yet to try one that I haven’t truly enjoyed. But, this one was over the top! It is so delicious and easy to make!! Both my husband and I love it. I even had to make it without the cheese because he doesn’t like cheese (what a weirdo I know) and I added the cheese to mine at the table. Superb!!! Thanks for all of your wonderful recipes!
Sharon, you cracked me up with your comment. But I agree, this is an amazing recipe and I also have had great luck with Natasha’s recipes. If I have a recipe for a specific ingredient, I go to this site first because I know the recipes are well tested.
This is not my first review on this dish: but I am back to say If I could marry a dish- this would be it. When that first spoon goes down in your tummy it hits every single spot. I make this once a week and if I could I would make it more! What dish! Thank you Natasha!
Hi Renee! I’m so happy to hear you love this recipe.
My family LOVES this recipe and leftovers are even better as it soaks up more flavors. I even have picky kids who love this!!
This was delicious! I don’t normally comment on recipes but this one was touchdown in our house!
Love your recipes Natasha!
Thank you so much, Kim! I’m so happy it was a hit!
Perfect for any day of the week. Really cold here right now and I just made your recipe . Delicious.
Hi Natasha, being a care giver to my wife, I learned to be a fair cook in our small kitchen .Like your recipes the simple ones are great, thanks Vinny
Due to religious reasons I can’t use the white wine. Do you have a suggestion as what I can use instead of the wine? Thanks in advance.
Hi Wendy! The alcohol evaporates while it cooks so you are just left with great flavor, but if you are not able to use it, you can use more broth instead. It won’t have the same flavor depth but would still taste good.
i love it !
im a big fan of one pots – and this one is awesomely delicious.
I like to swap rice for barley or orzo pasta – and it also fits in great.
awesomeness of this is because you can add almost anything to and it will still be great – already tried broccoli, celery sticks, mushrooms, wild mushrooms, spinach and few others.
This is delicious. Very creamy with the butter and Parmesan added at the end. The wine gave it a wonderful flavor. I made it exactly as written except I didn’t have fresh parsley so I used dried. I also stirred in about a heaping cup of broccoli florets a couple of minutes before it was done. My husband loved it and had second helpings!
Absolutely delicious! It will be on rotations.