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

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

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

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

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

Watch How to Make this Chicken and Rice:


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

Ingredients for Creamy Chicken and Rice:

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

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

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

How to Make the Best Creamy Chicken and Rice Casserole:

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

Creamy Chicken and Rice-7

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

Creamy Chicken and Rice-8

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

Creamy Chicken and Rice-16

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

Creamy Chicken and Rice-9

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

Creamy Chicken and Rice-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)

4.83 from 229 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!

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

    • 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

  • Julia Gumenyuk
    October 9, 2017

    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. Reply

    • Natasha's Kitchen
      October 9, 2017

      That’s great Julia! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your wonderful review! Reply

  • Ksha
    October 9, 2017

    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. Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      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

      • Ksha
        October 9, 2017

        Thank you Reply

        • Natasha's Kitchen
          October 9, 2017

          You’re welcome! 🙂 Reply

      • Laurie
        October 9, 2017

        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! Reply

        • Natasha's Kitchen
          October 10, 2017

          Awesome! Thanks for sharing your helpful tip Laurie! Reply

  • Regina Phalange
    October 8, 2017

    I’ve made this recipe probably 10 times, and it is AMAZING. I add water chestnuts for a surprise crunch too. 🙂 Reply

    • Natasha's Kitchen
      October 8, 2017

      Awesome! I’m glad you love the recipe Regina! Thanks so much for sharing! Reply

      • Anna philange 🤣
        March 30, 2018

        🤣 ‘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! Reply

        • Natasha's Kitchen
          March 30, 2018

          I’m happy to hear this recipe is one of your favs! Thanks for sharing Anna! 🙂 Reply

  • chad brusse
    October 3, 2017

    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. Reply

    • Natasha's Kitchen
      October 3, 2017

      That’s awesome! I’m glad to hear that! Thanks for sharing Chad! Reply

  • Vita
    September 26, 2017

    So delicious! Thanks so much for sharing! Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome Vita! I’m glad you love it! Reply

  • Allie
    September 24, 2017

    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! Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      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. Reply

  • Michelle
    September 17, 2017

    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. Reply

    • Natasha's Kitchen
      September 18, 2017

      I’m glad to hear you enjoy the recipe so much Michelle! Thanks for sharing such an excellent review! 😀 Reply

  • September 17, 2017

    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. Reply

    • Natasha's Kitchen
      September 17, 2017

      WOW! What a fantastic review! I’m glad you family enjoys the recipe as much as mine does! Thanks for following Lauren 😀 Reply

  • Laurie
    September 9, 2017

    I’ve made this recipe several times now. My family dearly loves it! I add chopped fresh broccoli to mine. Sooooo goood!! Reply

    • Natasha's Kitchen
      September 10, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review Laurie! Reply

  • Andrea
    September 8, 2017

    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! Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      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. Reply

  • Nataly
    September 6, 2017

    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 🙂 Reply

    • Natasha's Kitchen
      September 6, 2017

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

  • Karla
    August 21, 2017

    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? Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      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. Reply

  • Bobbi
    August 14, 2017

    This was amazing! Will be making again. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Thats awesome!! Thank you for the amazing review 🙂 Reply

  • Keira
    August 13, 2017

    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! Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      Keira, thank you for the great review and you are very welcome 😬 Reply

  • Michelle
    July 9, 2017

    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! Reply

    • Natasha's Kitchen
      July 10, 2017

      That’s wonderful, I’m so glad you found my site Michelle! Thanks for sharing your fantastic review! Reply

  • Oksana
    July 8, 2017

    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! Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      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! 🙂 Reply

  • Marina
    July 3, 2017

    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). Reply

    • Natasha's Kitchen
      July 5, 2017

      Yes! I’m so glad to hear how much you both love the recipe! Thanks for sharing your excellent review Marina! Reply

  • Rebecca Harlan
    June 21, 2017

    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. Reply

    • Natasha's Kitchen
      June 21, 2017

      That’s awesome! I’m so glad to hear you love the recipe! Thanks for sharing Rebecca! Reply

  • Mary
    June 20, 2017

    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! Reply

    • Natasha's Kitchen
      June 20, 2017

      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! Reply

  • Neha Mathur
    June 8, 2017

    Hi Natasha, can you suggest a substitute for wine in this recipe? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Neha, you could add chicken broth and a splash of lemon juice for a little extra flavor. Reply

  • Em
    June 6, 2017

    Don’t own a dutch oven- can I just use a regular pot? Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      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. Reply

  • Vika
    April 22, 2017

    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 Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Vika, thank you for another wonderful review 👏🏼. Reply

  • Viktoriya
    April 19, 2017

    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!👍 Reply

    • Natasha's Kitchen
      April 19, 2017

      I’m so happy to hear this Viktoriya! Thanks for following and sharing your amazing review! 😀 Reply

  • Amy
    April 11, 2017

    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! Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      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…?? Reply

    • Jessica
      April 19, 2017

      Love my instant pot!! This would be a good recipe to convert!! Reply

  • Amy
    April 4, 2017

    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! Reply

    • Natasha's Kitchen
      April 4, 2017

      You’re welcome Amy! I’m happy to hear the recipe has made it into your rotation! Thanks for sharing 🙂 Reply

  • Caitlin
    April 2, 2017

    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! Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      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! 🙂 Reply

  • April 2, 2017

    This is the best dish I have ever made! I do not change a thing. SO yummy! Reply

    • Natasha's Kitchen
      April 2, 2017

      WOW! That’s great Mary! Thanks for sharing your wonderful review 🙂 Reply

  • Heidi Osborne
    March 23, 2017

    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. Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      I’m glad it still worked out for you!!! Phew!! Reply

      • marlene bianco
        May 24, 2017

        Cooked this recipe yesterday…. it was excellent! Added mushrooms and spinach to it… Thank you for this recipe 🙂 Reply

        • Natasha's Kitchen
          May 25, 2017

          YUM! That sounds fantastic! Thanks for sharing Marlene 🙂 Reply

  • Sutton
    March 22, 2017

    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. Reply

    • Sutton
      March 22, 2017

      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? Reply

      • Natasha
        natashaskitchen
        March 22, 2017

        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! Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      I’m glad you found the answer to your question. I hope you have a successful event! Reply

  • Joan Amore
    March 20, 2017

    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. Reply

    • Natasha's Kitchen
      March 20, 2017

      Good to hear Joan! I’m happy to hear you enjoyed it. Please let me know what you think of the other recipes! 🙂 Reply

  • Cindy
    March 15, 2017

    How about grated cauliflower? Can you use this in place of rice or half the rice>? Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      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. Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      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. Reply

  • Karen Hateley
    March 11, 2017

    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! Reply

    • Karen Hateley
      March 11, 2017

      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!) Reply

      • Natasha's Kitchen
        March 11, 2017

        Thank you for the great compliments!! 😀 Reply

    • Natasha's Kitchen
      March 11, 2017

      You’re welcome Karen! I’m so happy to hear your family enjoys it as much as mine does! 🙂 Reply

  • Elizabeth Lyashevskiy
    February 28, 2017

    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. Reply

    • Natasha's Kitchen
      February 28, 2017

      I’m glad the whole family approves!! Thanks for sharing your wonderful review 😀 Reply

  • Vanessa
    February 26, 2017

    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! Reply

    • Natasha's Kitchen
      February 27, 2017

      Awesome! I’m glad to hear you love the recipe Vanessa! 🙂 Reply

  • Cara
    February 25, 2017

    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. Reply

    • Natasha
      natashaskitchen
      February 27, 2017

      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 🙂 Reply

    • Carrie
      March 1, 2017

      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! Reply

  • Cooking Mama
    February 25, 2017

    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! Reply

    • Natasha's Kitchen
      February 26, 2017

      My pleasure! Thank you for sharing your wonderful review! 😀 Reply

  • Tammy
    February 23, 2017

    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. Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      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! Reply

  • Patrick
    February 11, 2017

    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. Reply

  • Valerie
    February 8, 2017

    Do you think substituting with chicken breasts would work as well? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      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. Reply

  • Anna
    February 5, 2017

    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! Reply

    • Natasha's Kitchen
      February 5, 2017

      This is so nice to hear Anna! You’re so welcome. You’re review definitely put a smile on my face!! 🙂 Reply

  • Deb
    February 1, 2017

    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? Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      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. Reply

  • Ella
    January 31, 2017

    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! Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      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 🙂 Reply

  • Pilar
    January 29, 2017

    OMG – incredible. I made it and had to pull myself away from it as did hubby. Reply

    • Natasha's Kitchen
      January 29, 2017

      Awesome!! I am glad to hear you loved it! Reply

  • Rachel
    January 28, 2017

    This looks amazing! I would love to try it this week, but is there anything I can use in the place of the butter Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Hi Rachel, the butter adds really great flavor and moisture but I suppose you could stir in a little extra oil instead 🙂 Enjoy! Reply

  • Viktoriah Hastings
    January 27, 2017

    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! Reply

    • Natasha's Kitchen
      January 27, 2017

      You are welcome!! 🙂 Reply

  • January 19, 2017

    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. Reply

    • Natasha's Kitchen
      January 19, 2017

      I am glad to hear your family enjoys it as much as mine does! Thanks for sharing Amanda 🙂 Reply

  • Sarah
    January 6, 2017

    This was sooo good and even better with a small squeeze of lemon over my dish Reply

    • Natasha's Kitchen
      January 6, 2017

      Thank you for sharing your review Sarah! So nice to hear 🙂 Reply

  • Liya
    January 2, 2017

    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! Reply

    • Natasha's Kitchen
      January 2, 2017

      So glad you loved it Liya!! Reply

  • Colleen Nielsen
    December 27, 2016

    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. Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      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!!! Reply

  • Ashley
    December 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      I’m so happy you enjoyed it!! 🙂 Thank you for sharing your amazing review and gruyere sounds so yummy!! Reply

  • Anastasiya
    December 11, 2016

    Can I use Sauvignon blanc wine? Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      I think that should work fine 🙂 Reply

  • Laura
    December 5, 2016

    This was a delicious recipe. It is going into our normal rotation. Thanks for sharing it! Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Laura, thank you for such a nice review and you are very welcome! 😬 Reply

  • ansley
    December 5, 2016

    Can you use a cast iron dutch oven instead? Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Hi Ansley, Yes :). My pot in the photos is exactly that; cast iron dutch oven. 🙂 Reply

  • Diana
    November 27, 2016

    Looks sooo good! I was just wondering if you could substitute leftover turkey instead? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      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.  Reply

      • Diana
        November 28, 2016

        Ok thanks, I’ll let you know 🙂 Reply

  • Inna Liogky
    November 22, 2016

    This was so delicious and super easy to make!!!! Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Inna, thank you for such a nice review, I’m so happy to hear that 😁. Reply

  • Lyn
    November 14, 2016

    Question what can I use instead of White wine? could I use a wine vinegar? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      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. Reply

  • Stephanie Marsh
    November 13, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Aww! That is seriously the sweetest review! I’m smiling big :). Thank you for sharing that with us 🙂 Reply

  • November 12, 2016

    This was ridiculously delicious. My whole family loved it. Thanks for sharing it! Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      I am so happy you all loved it! 🙂 Reply

  • Colleen Hotchkis
    November 11, 2016

    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 Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      I’m so happy you liked it!! Thank you for sharing your wonderful review. It really is so encouraging! 🙂 Reply

  • Lilian
    November 9, 2016

    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. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Awww I’m so happy to hear that! 🙂 Reply

  • Beth S
    November 6, 2016

    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! Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      You are very welcome Beth and thank you for such a great review 😀. Reply

  • Debbie
    November 4, 2016

    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 Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Debbie, I’m glad to hear that you liked the recipe 😀. Reply

  • Zofia
    November 3, 2016

    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! Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Zofia, thank you for sharing such a nice review with us 😁. I’m glad to hear that you have a new favorite recipe. Reply

  • Angie
    October 31, 2016

    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:-) Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      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! 🙂 Reply

      • Angie
        November 2, 2016

        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(: Reply

        • Natasha
          natashaskitchen
          November 2, 2016

          Hi Angie, that is probably the cause of any sour flavor. Even if you use less, make sure you cook it out 🙂 Reply

  • Kristian
    October 23, 2016

    Can I omit white wine? Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      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 🙂 Reply

  • Mila L.
    October 18, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Mila, you are very welcome 😁. Thank you for yet another great review! Reply

  • Amy
    October 18, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      I’m so happy to hear you enjoy it that much! 🙂 Reply

  • Marianne
    October 11, 2016

    Could you use gruyere cheese? I have some that I bought for another recipe, but I didn’t use even half of it. Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      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! 🙂 Reply

  • Amy
    October 9, 2016

    Can I double this and still have it fit in one 8 quart pot? Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      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. Reply

  • Rissa Watkins
    October 6, 2016

    Why un-rinsed Jasmine rice? I always rinse my rice. So many times there are bugs in it that float to the top. Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      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 🙂 Reply

  • Gina
    October 5, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Beth
    October 3, 2016

    Hi! this looks delicious. Wondering if I could substitute Ghee for the butter, and if it would work with wild rice? Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Yes that should work! 🙂 You can sub ghee in place of butter or oil for most any style of cooking. Reply

  • Fatmah
    September 30, 2016

    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!!! Reply

    • Natasha
      natashaskitchen
      September 30, 2016

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

  • Natasha
    September 22, 2016

    can a regular pot be used instead? Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Yes, but It will work best if it has a heavy bottom so it distributes heat more evenly and does not scorch the bottom. Reply

  • Carol
    September 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Carol, this would reheat fine, but do add more liquid so that rice won’t get dry. Let me know how it turns out 😄. Reply

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