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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

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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.

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-10 Creamy 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-11 Creamy 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)

4.84 from 260 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$18
Servings: 8 -10

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

  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 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.

.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!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Angela
    November 8, 2019

    Could I use chicken breasts instead? Reply

    • Natashas Kitchen
      November 8, 2019

      Hi Angela, 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. Reply

  • Keek
    November 4, 2019

    Is there a reason you say not to rinse the rice? Reply

    • Natashas Kitchen
      November 4, 2019

      Hi, 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. Reply

  • Kathleen Bell
    October 28, 2019

    I made this tonight for dinner, and even my hard to please family raved about how good it was. They wan’t me to fix it again very soon. I love it when I pick a winner. Thank you for a great recipe. Reply

    • Natashas Kitchen
      October 29, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Olga
    October 28, 2019

    Tried this for the first time today! Didn’t have wine on hand, but read the comments and still made it! Was good.. but the chicken didn’t taste good in there.. we ended up picking it out all together. I’m thinking it’s cause it needs to be sautéd separate for color and to be browned well. Next time will try that.. the rice it’s self gave it a risotto flavor – which was yummy! Reply

    • Natasha
      October 28, 2019

      Hi Olga, definitely try step 2 browning the chicken. The chicken would be a little bland if you skipped that step. Also, the wine adds great flavor to the chicken and overall dish but I’m so glad you enjoyed it even without the white wine. Reply

  • Tracy
    October 9, 2019

    Hi Natasha, what can be use in place of the chardonnay/wine?

    Thank you so much for all of your amazing recipes.
    I absolutely love your Blueberry Lemon cake! I get requests for it a lot Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Tracy, 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

  • Alexis
    October 6, 2019

    This turned out beautifully! I used mushroom broth instead of chicken as that’s what I had on hand and I just chopped a couple of cloves of garlic instead of the whole head method. I thought it might have been too much liquid but it absorbed quite nicely at the end. Thank you for this easy and delicious recipe which is also quite pantry friendly  Reply

    • Natashas Kitchen
      October 7, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Sonya
    October 5, 2019

    I made a smaller portion for the two of us. Not complicated. No strange ingredients, so it works with what is in my cupboards. Tasty and quick. Thank you! Reply

    • Natashas Kitchen
      October 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • TK
    October 3, 2019

    New fall fave for our family. I prep everything earlier in the day and then toss into the pot as soon as we get home from practice. Reply

    • Natashas Kitchen
      October 3, 2019

      I’m so glad you found a favorite! Thank you so much for sharing that with me! Reply

      • Lesya Stadnik
        October 8, 2019

        Hi natasha,
        In your picture you have a small bottle of Better than boullion but I cant tell where you using it in the recipe.
        Thank you in advance. Reply

        • Natashas Kitchen
          October 8, 2019

          Hi Lesya, we sure did. That’s what we used to make the 5 cups of chicken broth. Reply

  • Bill
    October 2, 2019

    Have you ever used rotisserie breasts in this? I have a couple vacuum sucked in the frig that need to find a home, and this looked like a possibility.

    thanks,
    Bill Reply

    • Natashas Kitchen
      October 2, 2019

      Hi Bill, that should work just fine. Here’s what one of our readers wrote trying rotisserie, “This is fantastic. I changed a couple minor things. Used leftover rotisserie chicken. Half the salt. Thinly sliced the carrots rather than grate them. Minced 4 cloves of garlic rather than let the whole bulb simmer. And used brown rice, which, as noted, increases the simmer time. I make this all the time. Thank you!” I hope that helps. Reply

      • Bill
        October 4, 2019

        You’re reader was spot on. Added a couple of rotisserie breasts shredded just before finishing with butter and parm and it was just excellent. Using the unrinsed Jasmine produced a dish remarkably similar to a good risotto without all the stirring and a leftover that I believe will freeze well and warm up perfectly in a SousVide or pot of simmering water. Good Job! Reply

        • Natashas Kitchen
          October 4, 2019

          I’m so happy to hear that! Thank you for sharing your great review! Reply

      • Tori
        October 5, 2019

        So I made this.. actually tried to a couple times and I went by the recipe and it’s just so oily.. I don’t understand why? It just seemed like there was too much butter and oil. Reply

        • Natashas Kitchen
          October 7, 2019

          Hi Tori, I haven’t had that happen but I am happy to troubleshoot. Was anything altered in the recipe by chance? Reply

        • Julie
          October 20, 2019

          Will this receive taste ok with less butter? Should I substitute anything if I only use half the butter. Looks great, I want to try it for a friend going through Chemo. Reply

          • Natashas Kitchen
            October 20, 2019

            Hi Julie, there’s quite a bit of talk in the comments about butter but here is what one of the readers wrote that you may find helpful “I also used chicken breast and took out the butter as additional healthy steps. I’ll be making this recipe again, but this time with Jasmine rice. I hope it’ll come out better this time!!”

  • Ivan L Munn
    September 23, 2019

    Can’t believe I made this and taste awesome. I even went out and bought a dutch oven. Looking forward to making my next dish. Reply

    • Natashas Kitchen
      September 23, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Carina Z
    September 14, 2019

    One of my favorite recipes!! Such a delicious meal! Reply

  • Karyn
    September 13, 2019

    I’ve made this before so good. Can you add frozen peas to it??? Reply

    • Natashas Kitchen
      September 13, 2019

      Hi Karyn, I haven’t tested that but I think it could work, here’s what one of our readers wrote “Made this for the first time tonight and it was a hit! I added mushrooms and frozen peas to it so good!!! Another hit in this house!” I hope this helps. Reply

      • Karyn
        September 15, 2019

        Thank you Natasha! I’m making it tonight! Reply

  • Lesly Clarke
    September 9, 2019

    I put in gruyere cheese instead of parm and added some cayenne pepper, kicked it up! Yum, how I am going to make it from now on. Reply

    • Natashas Kitchen
      September 9, 2019

      Thank you so much for sharing that with me. Reply

  • Marianne George
    August 14, 2019

    Love this recipe! Have been making it for a few years!
    Natasha’s recipes are always
    easy to follow and with delicious results! Reply

    • Natashas Kitchen
      August 14, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Ann
    August 3, 2019

    Natasha, could I use Mahatma’s Valencia (short grain) rice in this recipe? Reply

    • Natashas Kitchen
      August 3, 2019

      Hi Ann, short grain rice should work. Reply

  • Monica
    August 3, 2019

    Please start including nutritional information for your recipes! Reply

    • Natashas Kitchen
      August 3, 2019

      Thank you for that suggestion. 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! Reply

  • Jovi
    July 26, 2019

    Hi Natasha….I made this recipe, I have use 1/5 cup rice wine, 6 cups broth…it is sooooo delicious…very easy to follow too……..thank you! Reply

    • Natashas Kitchen
      July 27, 2019

      You’re welcome! I’m so happy you enjoyed it, Jovi! Reply

  • Malisa
    June 24, 2019

    Wondering can I make this without chicken? Hoping for a risotto veggie style? Reply

    • Natasha
      June 24, 2019

      Hi Malisa, I think it would work to make this into a vegetarian version and skip the chicken. Reply

      • Malisa
        June 25, 2019

        Natasha, tried this without chicken, delicious! Next time will add meat for the full meal idea.

        Thank u Reply

        • Natashas Kitchen
          June 25, 2019

          I’m so happy you enjoyed that Malisa! Reply

    • Natashas Kitchen
      June 24, 2019

      Hi Malisa, I’ve never considered making a vegetarian version; that sounds really good! If you experiment, let me know how you liked the recipe here’s what one of our readers wrote I hope you find helpful ” I made this tonight using seitan instead of chicken to make it vegetarian. Omit the parm and it could easily be vegan! Delicious! I also added some chopped tomatoes from the garden. The wine does add a nice flavor but also serves another purpose–to deglaze the pan as it cooks. So for those who don’t have wine I suggest using something else acidic to assist in this process–lemon juice, wine vinegar, etc (but not a cups worth!).” Reply

    • Sheramy
      August 13, 2019

      I make this all the time with potatoes instead of chicken. Same instructions! Tastes great!!! Reply

      • Natashas Kitchen
        August 13, 2019

        I’m so happy to hear that! Thank you for sharing your great feedback Sheramy! Reply

  • SAMEERA KHAN
    June 1, 2019

    Hi natasha, love your recipes, can you give alternates to white wine that you use in your recipes. We cannot consume any alchoholic products in our faith, thank you so much. Reply

    • Natashas Kitchen
      June 1, 2019

      Hi Sameera, 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

  • Nicole Holman
    May 28, 2019

    This was so delicious and easy!!! Also, I will preface that my husband HATES when I try new recipes for risk of failure, but he LOVED this one and even thought it was something premade that I had heated up (that’s a huge compliment btw, ha!) The garlic trick made me feel super fancy and it smelled so good after I took it out. This was so creamy and the chicken thighs were a great call! So juicy! Also, I confess that I didn’t want to go to a separate store to get chardonnay (no booze in our grocery stores in MD) so I used a cup of beer in its place, tasted amazing. Great job with this one! Reply

    • Natashas Kitchen
      May 28, 2019

      That’s so awesome! Thank you for that awesome review, Nicole! Reply

  • donna
    May 27, 2019

    Hello, I don’t eat meat can I substitute shrimp for the chicken. Thanks. Reply

    • Natashas Kitchen
      May 27, 2019

      Hi Donna, I haven’t tested that but I think that should work. If you experiment that please let me know how you like that. Reply

  • Carisa Knox
    May 20, 2019

    This is my all time favorite recipe. I’ve made it a little differently at times, for example instead of 5 cups of broth, I’ve used an extra cup of wine and four cups of broth and I’ve used fresh dill instead of parsley. But I always come back to your recipe. This is the very best.
    I wondered if you’ve tried to make it in your instant pot though and if so, how did you modify? I just got a Pampered Chef Quick Cooker and I’m trying to use it as often as possible. I feel like maybe stove top is still best for this recipe but I’m hoping I’m wrong! Thank you! Reply

    • Natashas Kitchen
      May 20, 2019

      Hi Carisa, 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. Reply

  • Frank Speyerer
    May 9, 2019

    How many cups is “2 large carrots grated or cut into matchsticks” Reply

    • Natasha
      May 9, 2019

      Hi Frank, I didn’t measure it that way but I would guess it is about 2 1/2 to 3 cups, cut into matchsticks. Reply

  • Lori
    May 5, 2019

    It was very easy to make. It will be one of my family favorites. Can’t go wrong with Natasha’s recipes😀 Reply

    • Natashas Kitchen
      May 6, 2019

      You’re so nice! Thank you for that thoughtful review Lori! Reply

  • Blossom
    May 4, 2019

    I love this receipe, and its now a family favorite!
    I have handed it down to my daughter, but she does not have a cast iron pot. Would it be ok in a metal saucepan with lid??
    Thank you Reply

    • Natashas Kitchen
      May 4, 2019

      Hi Blossom! I’m so happy you found a family favorite! That should work, here is what one of our readers wrote ” don’t have a dutch oven, so used my non-stick stoneware frying pan with a close fitting lid. Turned out really well. Hubby and son both thought it delicious. I reheated some for lunch today, tasted just as good.” I hope that helps. Reply

  • Trisha
    May 2, 2019

    Will this work with chicken breast? Thanks 🙂 Reply

    • Natashas Kitchen
      May 2, 2019

      Hi Trisha, 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. Reply

  • Kiran
    May 2, 2019

    Hi Natasha,
    What would be a substitute to the white wine ?
    Thanks.
    Kiran Reply

    • Natashas Kitchen
      May 2, 2019

      Hi Kiran, 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

  • Kim
    May 1, 2019

    Natasha, can this be adapted to a crockpot? Reply

    • Natasha
      May 1, 2019

      Hi Kim, 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. Reply

  • Gwen Ballinger
    April 19, 2019

    THIS was amazing!! The entire family LOVED it! Thank you! Reply

    • Natashas Kitchen
      April 19, 2019

      That’s so great, Gwen! Thank you for sharing that with me! Reply

  • Liz
    April 18, 2019

    Hello Natasha, would it make much of a difference to the end result if I browned the chicken pieces first? My husband won’t eat chicken if it’s not browned first. Thanks. Reply

    • Natashas Kitchen
      April 18, 2019

      Hi Liz, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Lauren
    April 17, 2019

    So I selfishly have been making this for a few years and never commented, but tonight prompted me to thank you oh so much for this gem. My lifestyle has changed significantly from when I first started following you, from living the city single life: taking hours shopping and creating these online masterpieces, to now: chasing a 2 year old around trying to slap anything decent together by 7. Yet somehow this recipe complements both lifestyles. Thank you thank you THANK YOU! Reply

    • Natashas Kitchen
      April 17, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Lauren! I’m so happy you found a favorite on our blog! Your comment made my day! Reply

    • Natasha
      April 17, 2019

      I am so so happy to hear that! Thank you for that completely amazing review and feedback. Hope you have a blessed and happy Easter! Reply

  • Monique Chabot
    April 13, 2019

    hi Natasha,
    I dont like parmesan cheese, do you think it’s possible to take cheddar or mozzarella instead ?

    thanks
    Monique Reply

    • Natasha
      April 13, 2019

      Hi Monique the parmesan cheese will be a better match with the white wine and it will also incorporate better into the rice, but a different cheese should still work fine. Reply

  • mandy whalen
    March 31, 2019

    excellent Reply

    • Natashas Kitchen
      March 31, 2019

      Thank you so much for sharing that with me Mandy! Reply

  • Renee
    March 27, 2019

    You are a one-pot god.:) Worth every step and so easy! Such incredible flavor and doesn’t fall flat after reheating! Reply

    • Natashas Kitchen
      March 28, 2019

      You’re so nice! I’m so happy you enjoyed this recipe and thank you for sharing that awesome review with me Renee! Reply

  • Ellen J. Mini
    March 27, 2019

    I made this today and we absolutely loved it. I have a lot left over, however. Will this freeze well? I made it exactly as the recipe.l Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Ellen! I’m so happy you enjoyed that! 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. Reply

  • Karyn
    March 18, 2019

    Made this for the first time tonight and it was a hit! I added mushrooms and frozen peas to it so good!!! Another hit in this house! Reply

    • Natashas Kitchen
      March 18, 2019

      That’s so great! It sounds like you have a new favorite! Reply

      • Karyn
        March 18, 2019

        I do thank you again!!! Reply

        • Lani
          May 2, 2019

          Would doubling the ingredients double the time? Reply

  • Yvette
    March 1, 2019

    We made the creamy chicken and rice recipe tonight. Our 3rd recipe this week from you! All delicious. So happy that a coworker told me about your site. I love that most ingredients are already in my kitchen. Reply

    • Natashas Kitchen
      March 1, 2019

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Yvette & Welcome! 🙂 Reply

  • Anne
    February 26, 2019

    I have already reviewed this once before but I wanted to come back on and say how much our family loves this recipe. My son especially loves it and requests it for his birthday meal every year since 2015! He also says that it is one of his top favorite meals of all time. Thanks again Natasha for a wonderful recipe! Reply

    • Natashas Kitchen
      February 26, 2019

      Hi Anne! I’m so happy to hear that! That is the best when kids love what we moms make. Thank you for sharing your great review! Reply

  • Sara
    February 25, 2019

    Hi – Would this recipe be ok doubled for a larger crowd? Reply

    • Natashas Kitchen
      February 25, 2019

      Hi Sara, that would work great to double everything. I hope you have a pretty large pot, or cook in 2 separate pots 🙂 Reply

      • Lori
        February 26, 2019

        Could I use pino Grigio instead of Chardonnay? Reply

        • Natashas Kitchen
          February 26, 2019

          Hi Lori, I’ve tested pinot grigio, chardonnay and soft white with great results :). Most brands would work fine, even the $7 bottles. You don’t have to get anything expensive for it to taste good, just avoid anything that says “cooking wine.” Enjoy! Reply

          • Lori
            February 26, 2019

            Thank you. I have done this before and loved it but I don’t have Chardonnay on hand but i have Pinot. I will use it!

  • Lisa
    February 20, 2019

    I made the Creamy Chicken and Rice recipe tonight, it was Delicious. My husband and I Enjoyed our Dinner! Reply

    • Natashas Kitchen
      February 20, 2019

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Stacy
    February 13, 2019

    Hi Natasha, do you think I can use just water instead of the chicken broth? Reply

    • Natasha
      February 14, 2019

      Hi Stacy, the flavor will be much better with chicken broth – I think it would be lacking something with using just water and you would have to add more seasonings to taste. Reply

  • Bonnie Kivett
    February 9, 2019

    I made your Creamy Chicken & Rice dish today and my husband said it was the best he’s ever tasted! I agree! We love your recipes. You’re on a first name basis with us. “It’s Natasha’s recipe” is frequently said here! Reply

    • Natashas Kitchen
      February 9, 2019

      I’m so happy you love our recipes! Thank you so much for the fantastic review! I am smiling big reading your comment 🙂 Reply

  • Amanda
    February 2, 2019

    I am seriously impressed with this meal! Made it just the way the recipe said. It was perfection. Family raved. When I want chicken and rice this is EXACTLY what I want!! Reply

    • Natashas Kitchen
      February 2, 2019

      Hi Amanda, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Natasha S.
    January 24, 2019

    I’m so used to rinsing rice that I’ve made this a couple times and forgot to not rinse the rice:/ should I let it cook uncovered in this case? Worried it’s too much liquid quince I rinsed the rice. Reply

    • Natashas Kitchen
      January 25, 2019

      Hi Natasha! I hope it turned out well for you! You can still cook it covered if it appears to get too soft with water remaining at that point I would open the lid a bit 🙂 Reply

  • Diana
    January 23, 2019

    Amazing dish, has so much flavor to it, it is now one of my husbands favorite. Thank you Natasha for all your amazing recipes ♡ Reply

    • Natashas Kitchen
      January 23, 2019

      I’m so happy you guys found a favorite! Thank you for that wonderful review, Diana! Reply

  • Lindsay
    January 14, 2019

    This was delicious! I cooked it for my brother and he went back for seconds, and we’re both excited to have leftovers for lunch tomorrow <3 Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Patrycja
    January 9, 2019

    SO GOOD! I just cooked it for the first time. It is amazing!!! Greetings from Vienna, Austria. Reply

    • Natashas Kitchen
      January 9, 2019

      I’m so happy to hear that! Thank you for the wonderful review! Reply

  • Viktoriya T.
    December 29, 2018

    Sounds great!
    I would like to thank you for all your hard work. Thank you for beying responsible and for answering readers questions quickly. I can only imagine how much time you need to finish this task )
    May Lord bless your family in the coming year! May your blog prosper and your family blessed years from now) Reply

    • Natashas Kitchen
      December 29, 2018

      It is my pleasure, Viktoriya! I enjoy interacting with you all! Thank you for sharing this with me! Merry Christmas! Reply

  • Viktoriya T.
    December 28, 2018

    Hi, Natasha)
    Can you double the recipe?
    I will have a big crowd coming over for new years eve)
    Thanks in advance) Reply

    • Natashas Kitchen
      December 28, 2018

      Hi Viktoriya, that would work great to double everything. I hope you have a pretty large pot or cook in 2 separate pots 🙂 Reply

  • Nicole
    December 16, 2018

    I L.O.V.E. This recipe. I’ve made it twice now. My only modification is I also add a couple of sprigs of rosemary while I’m sautéing the chicken. Super rustic – perfect for a rainy night. Reply

    • Natashas Kitchen
      December 16, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Sarah Sherman
    December 15, 2018

    Would it be possible to use chicken breasts instead of thighs? Reply

    • Natashas Kitchen
      December 15, 2018

      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. Reply

  • Alexa
    November 5, 2018

    What size of dutch pot do you use? I have a 4 quart pot – is that going to be too small? Reply

    • Natashas Kitchen
      November 5, 2018

      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. Reply

  • Rm
    November 3, 2018

    Can you change this into an instant pot version?! Reply

    • Natashas Kitchen
      November 3, 2018

      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 🙂 Reply

  • Jane
    October 29, 2018

    This was a big hit at our house. It will be going on the list to make regularly. Thank you! Reply

    • Natashas Kitchen
      October 29, 2018

      Hi Jane!Thank you for sharing that with us! That’s so great! It sounds like you have a new favorite! Reply

  • Resilyn
    October 28, 2018

    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👍🏻! Reply

    • Natashas Kitchen
      October 28, 2018

      I love that you made it your own! I’m so happy you enjoyed that Resilyn! Thank you for the wonderful review! Reply

  • Emily
    October 22, 2018

    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! Reply

    • Natashas Kitchen
      October 22, 2018

      Several readers have reported using mozzarella and liking the recipe. It is a different flavor profile. Reply

  • Lisa G
    October 21, 2018

    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. Reply

    • Natashas Kitchen
      October 21, 2018

      Wow! What an amazing review! I appreciate you sharing this with us, Lisa! Reply

  • Amy McKay
    October 16, 2018

    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? Reply

    • Natashas Kitchen
      October 16, 2018

      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. Reply

  • Yelena
    October 9, 2018

    Hello Natasha.

    Do you think I can use pork with this recipe instead of chicken?

    Thank you. Reply

    • Natasha
      October 9, 2018

      Hi Yelena, I haven’t tried that but I think it could work. Reply

  • Audrey
    October 9, 2018

    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? Reply

    • Natashas Kitchen
      October 9, 2018

      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 Reply

  • Sara Frizzell
    September 8, 2018

    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!! Reply

    • Natashas Kitchen
      September 8, 2018

      Sounds like you found a favorite, Sara! Thanks for sharing your awesome review with us! Reply

  • Angelique
    September 3, 2018

    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! Reply

    • Natashas Kitchen
      September 3, 2018

      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. Reply

  • Ritah
    September 3, 2018

    Wow!!! I can now start cooking. Thank you Natasha. Reply

    • Natashas Kitchen
      September 3, 2018

      Yes you can! You’re so welcome! Reply

  • Elizabeth
    September 2, 2018

    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! Reply

    • Natashas Kitchen
      September 2, 2018

      I’m so glad you enjoyed it, Elizabeth! Reply

  • Andrea Quinn
    September 2, 2018

    Just made this one pot wonder! Very yummy! Love your receipes Natasha! Good luck on the move! Reply

    • Natashas Kitchen
      September 2, 2018

      Thank you Andrea! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Cindy
    September 1, 2018

    I make this all the time. It really is delicious and a dish the whole family loves, including the littles. Reply

    • Natashas Kitchen
      September 1, 2018

      I love that! Thank you for sharing your wonderful review with us, Cindy! Reply

  • Nosheen
    August 21, 2018

    Can I use something in place of white whine Reply

    • Natashas Kitchen
      August 21, 2018

      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. Reply

  • Alina
    August 12, 2018

    Can this be made in an instant pot and if so how long should I cook it for? Reply

    • Natasha
      August 12, 2018

      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 🙂 Reply

      • Nelya
        August 24, 2018

        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. Reply

        • Natashas Kitchen
          August 24, 2018

          Thank you for sharing that with us and your thoughtful feedback Nelya! Reply

  • Natalie
    August 1, 2018

    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! Reply

    • Natashas Kitchen
      August 1, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Isn’t that the best when kids love what we moms make. Reply

  • Liza
    July 22, 2018

    Made this for dinner tonight- so delicious!! Thank you for another wonderful recipe and super helpful video! Reply

    • Natashas Kitchen
      July 23, 2018

      That’s sounds like a great dinner plan! Thank you for following our blog! Reply

  • Cindy Gallop
    July 17, 2018

    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. Reply

    • Natashas Kitchen
      July 17, 2018

      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! 🙂 Reply

      • Mary
        November 2, 2019

        This dish has become a family favorite. My husband had thirds last night – haha! Not sure why but I can never seem to get the chicken to “brown” – it’s still cooked and delicious but do you have any advice on how to achieve a nice golden color to the meat? Thank you for such a great recipe! Reply

    • JC
      August 14, 2018

      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. Reply

      • Natashas Kitchen
        August 14, 2018

        Thank you JC! Reply

  • Claudia
    July 16, 2018

    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! Reply

    • Natashas Kitchen
      July 16, 2018

      I’m so glad you enjoyed it! Reply

  • Mary
    July 13, 2018

    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!! Reply

    • Natashas Kitchen
      July 14, 2018

      That sounds like a great investment! How are you liking it so far? I’m so happy you enjoyed this recipe! Reply

      • Mary
        July 14, 2018

        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! Reply

        • Natashas Kitchen
          July 14, 2018

          That’s so great! Reply

  • Jennifer V
    June 28, 2018

    So delicious! Just made this tonight. Amazing recipe – thank you!! Reply

    • Natashas Kitchen
      June 28, 2018

      You’re welcome, Jennifer! Thank you for sharing your wonderful review 🙂 Reply

  • Ashley
    June 18, 2018

    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! Reply

    • Natasha
      June 20, 2018

      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! Reply

  • Anouska
    June 14, 2018

    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 Reply

    • Natashas Kitchen
      June 14, 2018

      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. Reply

  • Yuliya
    June 1, 2018

    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? Reply

    • Natasha
      June 2, 2018

      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. Reply

  • Joyce Powell
    May 28, 2018

    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 !! Reply

    • Natasha
      May 28, 2018

      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. Reply

  • Nina
    May 25, 2018

    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! Reply

    • Natasha's Kitchen
      May 25, 2018

      I hope you love the recipe Nina! Please let me know what you think of the recipe cooked in an instant pot. Reply

  • Gisela
    May 16, 2018

    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. Reply

    • Natasha's Kitchen
      May 16, 2018

      You’re welcome Gisela, I’m happy to hear how much you and your family enjoy the recipe. Thanks for sharing your fantastic review! Reply

    • Brit
      June 18, 2018

      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! Reply

  • Sandra
    May 12, 2018

    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!! Reply

    • Natasha's Kitchen
      May 12, 2018

      I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your excellent review Sandra! Reply

  • Jstn
    May 12, 2018

    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. Reply

    • Natasha's Kitchen
      May 12, 2018

      You’re welcome! I’m happy to hear the recipe was a success. Thanks for sharing your great review with other readers! Reply

  • Dott
    April 26, 2018

    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:) Reply

    • Natasha
      natashaskitchen
      April 26, 2018

      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! 😉 Reply

  • Jennifer
    April 23, 2018

    I have never been a fan of chicken and rice, but this dish is AMAZING! It is fun to cook and absolutely delicious. Reply

    • Natasha's Kitchen
      April 23, 2018

      Yay, I’m glad I could make you a fan! Thanks for sharing your wonderful review Jennifer! Reply

  • Ang Fitz
    April 17, 2018

    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!! Reply

    • Natasha's Kitchen
      April 17, 2018

      My pleasure Ang! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers! 🙂 Reply

  • Cheryl
    April 16, 2018

    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. Reply

    • Natasha's Kitchen
      April 17, 2018

      I’m glad you enjoy the recipe Cheryl! Thanks for sharing your excellent review with other readers! Reply

  • Taylor
    April 15, 2018

    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! Reply

    • Natasha's Kitchen
      April 15, 2018

      I’m glad to hear that Taylor! Thanks for sharing your review with other readers! Reply

  • Tiffany
    April 15, 2018

    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. Reply

    • Natasha's Kitchen
      April 15, 2018

      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! Reply

  • Susan
    April 9, 2018

    delicious! Can this be frozen? Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      Hi Susan, several readers have reported that it reheats well 🙂 Reply

  • Andrea
    April 6, 2018

    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. Reply

    • Natasha's Kitchen
      April 6, 2018

      I’m glad to hear that Andrea! Thanks for sharing your great review with other readers! Reply

    • Sara
      April 9, 2018

      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. Reply

  • Sarah
    March 27, 2018

    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! Reply

    • Natasha's Kitchen
      March 27, 2018

      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! Reply

  • Willow
    March 19, 2018

    This was sooooooo Delicious!!!!

    My husband and I loved this!!! Reply

    • Natasha's Kitchen
      March 20, 2018

      I’m happy to hear that Willow! Thanks so much for sharing! Reply

  • Miriam
    March 11, 2018

    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 Reply

    • Natasha's Kitchen
      March 12, 2018

      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! Reply

  • Jen
    March 2, 2018

    If I wanted to halve the recipe, how much would I have to cut the wine and broth by? Reply

    • Natasha
      natashaskitchen
      March 2, 2018

      Hi Jen, I would cut everything in half proportionally if making half the recipe. Reply

  • Stephanie Packard
    February 25, 2018

    Do you have the nutritional information on this recipe? Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Stephanie, we are currently working through all of our recipes to get nutritional info so we will in the very near future 🙂 Reply

      • Donna
        March 7, 2018

        That’s great, I’m counting calories. Reply

    • Lydia Jones
      March 21, 2018

      1/2 cup wine.
      2-1/2 cups broth Reply

  • Heather
    February 23, 2018

    I absolutely loved this!! it was soo good! Reply

    • Natasha's Kitchen
      February 24, 2018

      I’m happy to hear that Heather, thanks for sharing! Reply

  • Eleni
    February 20, 2018

    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! Reply

    • Natasha's Kitchen
      February 21, 2018

      You’re welcome Eleni! I’m glad to hear the recipe is “picky eater” approved. Thanks for sharing your great review! 🙂 Reply

  • Beth
    February 11, 2018

    Have you done this in your Instant Pot? If so, how did you adapt? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      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! 🙂  Reply

  • Tatyana vladyka
    February 9, 2018

    I love this recipe! It is absolutely delicious! How do I double this recipe? I want to make this for a large family gathering. Reply

    • Natasha
      natashaskitchen
      February 9, 2018

      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. Reply

  • Jenn
    January 28, 2018

    Would chicken breast meat work with this too ? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      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. Reply

  • Deb Swanson
    January 27, 2018

    This sounds wonderful! Can’t wait to try it. Do you think it could be adapted for the Instapot? Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      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. Reply

  • Ildi
    January 22, 2018

    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! Reply

    • Natasha's Kitchen
      January 22, 2018

      You’re welcome Ildi! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your fantastic review! Reply

  • Darlene
    January 12, 2018

    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!!! Reply

    • Natasha's Kitchen
      January 12, 2018

      Awesome, I’m glad to hear how much you enjoy the recipe Darlene! Thanks for following and sharing your great review! Reply

  • Michele
    January 7, 2018

    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. Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      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. Reply

      • Michele
        January 11, 2018

        Thanks. You’re the first blogger whoever answered me. 🙂 Reply

        • Natasha
          natashaskitchen
          January 11, 2018

          You are very welcome! We work very hard to answer all of the comments 🙂 Reply

      • Jennifer
        January 19, 2018

        Love this recipe!! We freeze it and it reheats well! Any nutritional info or WW points value?
        Thank you!! Reply

        • Natasha's Kitchen
          January 19, 2018

          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! Reply

  • Natasha
    January 5, 2018

    Hi Natasha,
    When you say “hot chicken broth” do you mean heating? or spicy? Reply

    • Natasha
      natashaskitchen
      January 5, 2018

      Hi Natasha, I mean heating up the broth. 🙂 Reply

  • Brenda
    January 4, 2018

    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. Reply

    • Natasha's Kitchen
      January 4, 2018

      I’m glad you enjoy the recipe Brenda! Thanks for sharing your great review with other readers! Reply

    • Marina
      January 29, 2018

      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. Reply

  • Carlee M.
    January 2, 2018

    This dish is absolutely amazing!! A great way to break in my new lodge dutch oven! Reply

    • Natasha's Kitchen
      January 2, 2018

      I hope you love it as much as I do! Please let me know what you think Carlee! Reply

  • Heather
    December 20, 2017

    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. Reply

    • Natasha
      natashaskitchen
      December 21, 2017

      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!! 🙂 Reply

  • Kelsey
    December 18, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      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. Reply

  • Carrie
    December 2, 2017

    An you make this in the crockpot Reply

    • Natasha
      natashaskitchen
      December 2, 2017

      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. Reply

  • Madison
    November 26, 2017

    Would this recipe double exactly if I’m feeding a crowd? Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Madison, that would work great to double everything. I hope you have a pretty large pot, or cook in 2 separate pots 🙂 Reply

  • 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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