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This Chicken and Rice dish is so satisfying – a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful. It’s one of those meals that you’ll make and your family members will be convinced you’re the best cook there is.
My husband and son sent all kinds of compliments my way. My son ended his meal by saying “Mama your food is the best.” Yes, it’s that good! I even called Mom and shared it with her just as soon as I finished my bowl of creamy goodness.
(P.S. Don’t be afraid of the white wine; it is still family friendly! You boil out the alcohol and keep all of the amazing flavor).
Watch How to Make this Chicken and Rice:
It’s also a one-pot wonder. Less dishes is huge for me because most of my cooking sprees tend to make the kitchen look like it’s been hit by twin tornados (as evidenced here). This creamy rice casserole also also reheats really well.
Ingredients for Creamy Chicken and Rice:
1/4 cup olive oil
4 Tbsp unsalted butter, divided
1 med onion, finely diced
2 large carrots, grated or cut into matchsticks
1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
2 tsp salt (we used sea salt), divided
1/4 tsp black pepper, freshly ground
2 bay leaves, optional
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed)**
1 head garlic
1/3 cup fresh Italian parsley, finely chopped
1/2 cup shredded parmesan cheese, plus more for serving
** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.
How to Make the Best Creamy Chicken and Rice Casserole:
1. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
2. Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
3. Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
4. Add the hot chicken broth, then stir in the rice.
5. Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.
Garnish with fresh parsley to serve.
Credits: This chicken and rice recipe was inspired by my Beef Plov recipe and Lidia Matticchio’s Traditional Rice & Chicken
Creamy Chicken and Rice Recipe (a one-pot meal)
Ingredients
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 med onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1" pieces
- 2 tsp salt, we used sea salt, divided
- 1/4 tsp black pepper, freshly ground
- 2 bay leaves, optional
- 1 cup dry white wine , such as Chardonnay
- 5 cups low sodium chicken broth, hot
- 2 cups medium grain rice, or Jasmine rice, un-rinsed**
- 1 head garlic
- 1/3 cup Italian parsley, finely chopped
- 1/2 cup parmesan cheese, shredded, plus more for serving
Instructions
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
- Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
- Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
- Add the hot chicken broth, then stir in the rice.
- Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
- Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
Notes
Nutrition Per Serving
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Have you tried this chicken and rice? What is your family’s favorite weeknight meal?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Excellent easy recipe to make. Most ingredients are always in my kitchen. And the ingredients are affordable if you’re on a budget. So very tasty. Followed recipe exactly as stated. So much flavor and it makes a good amount so everyone was satisfied. Will be making often. Family devoured it. Highly recommend giving this recipe a try.
Thank you so much for the wonderful feedback, LizAnne!
My husband made this dish the other night and we LOVED IT!! It is even delicious for leftovers as well. Lots of flavor!! Your recipes are always so wonderful and delicious to eat!
Aw, thank you, Stacey!
Hi Natasha!
I’m assuming I can substitute Italian Arborio rice?
Thanks!
Hi Nancy! Yes, that should work.
My kids are extremely picky and they even liked this!! For sure a win!!
That’s great, Melinda!
This turned out great! I had about 80% of a Costco rotisserie chicken left and picked that apart in place of the suggested thighs in this recipe. Also used the whole head of garlic. It was wonderful fall comfort food!!
Is there a substitute for the wine? I don’t drink wine and don’t have any around my house.
Hi Betsy, 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 have the same flavor depth but would still taste good.
I have made this recipe twice and it is exquisite. I take the head of garlic out at the end and use some on my own servings. My husband is not a garlic person, if you can imagine something like that. I did find that isn’t nearly as tasty as a leftover. Also, it makes a LOT so invite people over for dinner if your family is small.
I’m severely allergic to Parmesan and Romano cheese. What can I use as a substitute? Thanks so much.
I haven’t tried any substitutions but you can probably try non dairy yogurt to add creaminess to the recipe.
Can’t wait to try this! It’s very similar to a Greek dish I love called Lahanorizo (Cabbage Rice). That recipe tells you to use medium or short grain rice, or even arborio rice in a pinch- this will ensure a creamy result. Long-grain rice (like jasmine) would give a much drier result. I’m assuming your dish is meant to be a creamy, moister dish, somewhat like risotto, and I am so looking forward to it!!
Hi Natasha. Have you tried freezing this dish?
Hi Sharong! I have not tried freezing this recipe but I think that will work just fine. Just place it in an airtight container and thaw it before reheating.