Creamy Chicken and Rice Recipe (a one-pot meal)
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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 hot low sodium chicken broth
- 2 cups medium grain rice such as Jasmine rice un-rinsed**
- 1 head garlic
- 1/3 cup fresh Italian parsley finely chopped
- 1/2 cup shredded parmesan cheese plus more for serving
Instructions
-
Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
-
Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
-
Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
-
Add the hot chicken broth, then stir in the rice.
-
Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
-
Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
Recipe Notes
** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.
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Have you tried this chicken and rice? What is your family’s favorite weeknight meal?
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Wondering can I make this without chicken? Hoping for a risotto veggie style?
Hi Malisa, I think it would work to make this into a vegetarian version and skip the chicken.
Natasha, tried this without chicken, delicious! Next time will add meat for the full meal idea.
Thank u
I’m so happy you enjoyed that Malisa!
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!).”
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.
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.
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!
That’s so awesome! Thank you for that awesome review, Nicole!
Hello, I don’t eat meat can I substitute shrimp for the chicken. Thanks.
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.
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!
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.
How many cups is “2 large carrots grated or cut into matchsticks”
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.
It was very easy to make. It will be one of my family favorites. Can’t go wrong with Natasha’s recipes😀
You’re so nice! Thank you for that thoughtful review Lori!
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
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.
Will this work with chicken breast? Thanks 🙂
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.
Hi Natasha,
What would be a substitute to the white wine ?
Thanks.
Kiran
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.
Natasha, can this be adapted to a crockpot?
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.
THIS was amazing!! The entire family LOVED it! Thank you!
That’s so great, Gwen! Thank you for sharing that with me!
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.
Hi Liz, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
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!
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!
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!
hi Natasha,
I dont like parmesan cheese, do you think it’s possible to take cheddar or mozzarella instead ?
thanks
Monique
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.
excellent
Thank you so much for sharing that with me Mandy!
You are a one-pot god.:) Worth every step and so easy! Such incredible flavor and doesn’t fall flat after reheating!
You’re so nice! I’m so happy you enjoyed this recipe and thank you for sharing that awesome review with me Renee!
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
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.
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!
That’s so great! It sounds like you have a new favorite!
I do thank you again!!!
Would doubling the ingredients double the time?
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.
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us, Yvette & Welcome! 🙂
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!
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!
Hi – Would this recipe be ok doubled for a larger crowd?
Hi Sara, that would work great to double everything. I hope you have a pretty large pot, or cook in 2 separate pots 🙂
Could I use pino Grigio instead of Chardonnay?
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!
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!
I made the Creamy Chicken and Rice recipe tonight, it was Delicious. My husband and I Enjoyed our Dinner!
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hi Natasha, do you think I can use just water instead of the chicken broth?
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.
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!
I’m so happy you love our recipes! Thank you so much for the fantastic review! I am smiling big reading your comment 🙂
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!!
Hi Amanda, I’m so happy to hear that! Thank you for sharing your great review!
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.
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 🙂
Amazing dish, has so much flavor to it, it is now one of my husbands favorite. Thank you Natasha for all your amazing recipes ♡
I’m so happy you guys found a favorite! Thank you for that wonderful review, Diana!
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
SO GOOD! I just cooked it for the first time. It is amazing!!! Greetings from Vienna, Austria.
I’m so happy to hear that! Thank you for the wonderful review!
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)
It is my pleasure, Viktoriya! I enjoy interacting with you all! Thank you for sharing this with me! Merry Christmas!
Hi, Natasha)
Can you double the recipe?
I will have a big crowd coming over for new years eve)
Thanks in advance)
Hi Viktoriya, that would work great to double everything. I hope you have a pretty large pot or cook in 2 separate pots 🙂
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.
I’m so inspired reading your review. Thank you!
Would it be possible to use chicken breasts instead of thighs?
Hi Sarah, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and have gotten several reader reports that it works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
What size of dutch pot do you use? I have a 4 quart pot – is that going to be too small?
Hi Alexa! We used this 5 1/2 quart pot here. I think a 4 qt pot may work. It will be pretty full however.
Can you change this into an instant pot version?!
I haven’t experimented with this in an instant pot so I am not able to share any modifications if necessary. If have found that most recipes need some kind of modification in the prep or process when converting to an instant pot. If you experiment first, please let me know how it goes 🙂
This was a big hit at our house. It will be going on the list to make regularly. Thank you!
Hi Jane!Thank you for sharing that with us! That’s so great! It sounds like you have a new favorite!
Hi. I was just googling for new chicken recipes to try (since I got tired of cooking same chicken recipes for the family) and saw your recipe. I’ve got the rest of the ingredients avail except for the white wine. I used pomegranate juice and added apple cider vinegar instead it turned out great! Will try next time with white wine. Thanks. This recipe is good👍🏻!
I love that you made it your own! I’m so happy you enjoyed that Resilyn! Thank you for the wonderful review!
Hey Natasha! I was wondering if you can use mozzarella cheese instead of parmesan…? This recipe is one of my favs! My family couldn’t get enough of it! I recently got married and want to make this for my husband:) But I was wondering if the type of cheese you use makes a big difference. Blessings to you and your beautiful family!
Several readers have reported using mozzarella and liking the recipe. It is a different flavor profile.
I have never commented on a recipe before, but I wanted to tell you this is my all time favorite recipe! I could eat it every day 🙂 Thanks for sharing with us.
Wow! What an amazing review! I appreciate you sharing this with us, Lisa!
This is a top favorite in our home. So much flavor! Its just as enjoyable to cook as it is to eat.
I am planning a postpartum – do you suppose this would freeze well?
Hi Amy! I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet. I hope this helps.
Hello Natasha.
Do you think I can use pork with this recipe instead of chicken?
Thank you.
Hi Yelena, I haven’t tried that but I think it could work.
I’m a huge fan of your recipies and I can’t wait to try this one, the only problem is the cheese. I’m allergic to certain types of cheese including Parmesan Andy cheddar, what cheese would make a good substitute for this recipe?
Hi Audrey! I haven’t tried this but here is what one of our readers mentioned “I’ve made this several times & it always amazes me how fast you can pull this meal together & how tasty it is. Currently my 10 year old daughter can’t have dairy so this time I subbed vegan (Earth Balance) butter and omitted the cheese (the rest of us put shaved parmesan on top at the end). It was still very yummy (even for my dairy-free daughter).” I hope this helps
I have made this particular dish now 5 times. My oldest daughter loves it. My whole family does. It’s creamy, delicious, simple, and on rotation over here. Yummy!!
Sounds like you found a favorite, Sara! Thanks for sharing your awesome review with us!
Made this tonight (followed the recipe exactly). First dinner in a while where my picky two and four year olds both ate all their dinner. Yay! That said, there was PLENTY left over for our family of four. Thinking of freezing the leftovers but wonder if you’ve tried this and whether they will freeze/reheat safely? Thank you!
Hi Angelique! I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet. I hope this helps.
Wow!!! I can now start cooking. Thank you Natasha.
Yes you can! You’re so welcome!
I needed to switch my recipe for Thai chicken for something not so bold tasting as my daughter is under the weather. This was perfect as I had all the ingredients on hand! Everyone LOVED it! Thank you!
I’m so glad you enjoyed it, Elizabeth!
Just made this one pot wonder! Very yummy! Love your receipes Natasha! Good luck on the move!
Thank you Andrea! I’m so glad you enjoyed it! Thank you for the wonderful review!
I make this all the time. It really is delicious and a dish the whole family loves, including the littles.
I love that! Thank you for sharing your wonderful review with us, Cindy!
Can I use something in place of white whine
Hi Nosheen! You sure can. The white wine gives this dish great flavor but if you don’t use wine in cooking, you can substitute with broth and a splash of lemon juice for a little extra flavor.
Can this be made in an instant pot and if so how long should I cook it for?
Hi Alina, I haven’t experimented with this in an instant pot so I am not able to share any modifications if necessary. If have found that most recipes need some kind of modification in the prep or process when converting to an instant pot. If you experiment first, please let me know how it goes 🙂
I just tried making it in a Redmond multicooker and the rice overcooked. I think for multicookers, such as Instant pot, one less cups of broth. But still tastes delicious. Althought husband said it looks a little more like kasha than he would prefer. Still the recipe is a keeper and I will try adding less liquid next time. Thank you, Natasha. Also have a lot of success following your recipes.
Thank you for sharing that with us and your thoughtful feedback Nelya!
This was SO good!
I made it exactly as written. Well almost, I did accidentally put all the butter in at once in the beginning. Oops! But it still turned out great! My ridiculously picky 11yr old went back for seconds! I was a shocked lol. Perfect on a stormy night! 1st day of school so this was perfect! Will def make again!
That’s just awesome!! Thank you for sharing your wonderful review 🙂 Isn’t that the best when kids love what we moms make.
Made this for dinner tonight- so delicious!! Thank you for another wonderful recipe and super helpful video!
That’s sounds like a great dinner plan! Thank you for following our blog!
Hi, I love your recipes. My husband and I are having to watch our cholesterol and sugar intake. Is there a place we can find the nutrition facts. Thank you.
Hi Cindy, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient! 🙂
Cindy, you can download an app like my fitness pal and enter all of your recipe ingredients to get nutritional info for any recipe. There’s even a barcode scanner to help make it easier, and you can modify your serving sizes, too, to be more realistic than what’s listed.
Thank you JC!
I am in love with this dish! I used white cooking wine, so I backed off on the second teaspoon of salt. I didn’t have a head of garlic, so I add a heaping teaspoon of diced, jarred garlic with the broth. So good!
I’m so glad you enjoyed it!
Wonderful!! For health reasons, I used chicken tenderloins instead of the thighs and the flavor was fantastic. I finally broke down (after many years) and bought a LC Braiser – it was the perfect vessel for your great recipe – thank you!!
That sounds like a great investment! How are you liking it so far? I’m so happy you enjoyed this recipe!
I really like the braiser and it’s so easy to clean. It’s perfect for one pot meals like your Creamy Chicken and Rice. I went online searching for braiser recipes and that’s how I found your website – yay!
That’s so great!
So delicious! Just made this tonight. Amazing recipe – thank you!!
You’re welcome, Jennifer! Thank you for sharing your wonderful review 🙂
First, love your FB page and your blog! You are such joy to watch and I can tell that you truly enjoy what you do. So thank you!
Here is my question: my husband and I are Pescatarian and I was wondering what seafood option (maybe salmon?) you think would hold up to this? Or If this would still be good vegetarian? I can sub the broth without issue, it’s the chicken that worries me.
Thank you for your thoughts!
Hi Ashley! I haven’t tried substituting with salmon but I think this recipe would still work well without chicken. I would leave the chicken out and add seasoning to taste then serve it with cooked salmon over it or stir some sauteed shrimp into the rice – that would probably taste great also!
Hi, i have made this and was great. If poss could you also put the metric quantities of this recipe on alongside as otherwise am always having to look up the right amounts
Thanks
We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha, made this for the first time and I let the rice cook the 15 min or until done and there was still lots of broth left….I had to turn up the heat and mix out the broth to evaporate which then if I didn’t mix the rice was sticking and burning towards the bottom. Do you know what I did wrong?
Hi Yuliya, it could be due to using a different kind of rice. If that happens, cover and cook a few more minutes until the water is absorbed without turning up the heat. If the rice is fully cooked and there is still liquid, cook uncovered. Since the mixture is so thick at that point, turning up the heat would cause it to scorch.
Natasha, for the Creamy Chicken and Rice you say do not rinse the Jasmine rice…what would happen if I did rinse it ?? Also, is the dish very creamy ? I prefer less creamy …Thank you….absolutely love to watch your videos…Love your site !!
Hi Joyce, the dish is intended to be somewhat like a risotto which is why we do not rinse the rice. It’s not quite as creamy as a risotto but still a little creamy. I think it would still work if you wanted to rinse the rice but it would be a little less creamy.
This looks delicious and I’m going to try to make it in my instant pot with brown rice kinda like your beef plov recipe, which I loved!
I hope you love the recipe Nina! Please let me know what you think of the recipe cooked in an instant pot.
It turned out fantastic and was a big hit with my family. I suggest browning chicken with the onions (or shallots for more flavor), then add grated carrots. Thank you.
You’re welcome Gisela, I’m happy to hear how much you and your family enjoy the recipe. Thanks for sharing your fantastic review!
Hi Gisela! Did you change the recipe to cook in the instant pot? How long did you cook once the rice was in? Thanks in advance!
1i made this for supper tonight and it was a huge hit! My picky eater daughter sait it was the best chicken and rice she ever ate and my husband also commented on how much he liked it. It will be permanently in our dinner line up from now on!!
I’m happy to hear the recipe is “picky eater” approved! Thanks for sharing your excellent review Sandra!
Just made this Creamy Chicken and Rice recipe in my new Dutch Oven, and it came out wonderful. I did have to make some minor changes, but they worked out fine. My wife hates parmesan so I switched it for the more neutral Colby Jack blend. Also, I didn’t have and white wine available so I used some very dry sherry I did have lying around. I don’t think it made a big difference but ill try the original ingredients in the near future and see. One last thing, next time in will brown the chicken first, set it aside and readd it. I think that might save a few minutes, as this time browning the chicken in the mix took longer than predicted. Wonderful meal. Thanks.
You’re welcome! I’m happy to hear the recipe was a success. Thanks for sharing your great review with other readers!
I found this bland. I did have to sub chicken thighs for breast and didn’t have fresh parcely on hand. I added sriracha after to add more flavour. Also I thought the way of cutting the garlic bulb would be waistful, so I just peeled the whole thing and threw in the cloves whole. The surges of garlic were incredible:)
Hi Dott, this is normally very flavorful unless something was possibly omitted such as the wine or cheese or some seasoning? We often add the cooked cloves back into the pot and I agree it is delicious! 😉
I have never been a fan of chicken and rice, but this dish is AMAZING! It is fun to cook and absolutely delicious.
Yay, I’m glad I could make you a fan! Thanks for sharing your wonderful review Jennifer!
I just made this for dinner tonight and even a half hour later my husband is still raving about it!
I used long grain white rice because it’s what I had on hand and the cook time was 20 minutes but it turned out fabulous. The only other change I made was I added a shallot because I only had a small onion. Thank you for this recipe! I’ll be checking out more of your recipes soon!!
My pleasure Ang! I’m glad you both love the recipe. Thanks for sharing your excellent review with other readers! 🙂
I was looking for recipes that was quick and had Carrots. Just picked the motherload of carrots from my garden. I put 3 in but would have preferred 4. Love the the thighs, flavor was the best. I have made with breast in the past, not as good. This time I only used a half a head in the pot and the flavor was better. We have mega heads of garlic these days. Chopping the onions in a larger chop and saluting longer help develop flavor. I added chicken stock and added a T of bullion. To finish I added both fresh and freeze dried parsley. My new favorite recipe.
I’m glad you enjoy the recipe Cheryl! Thanks for sharing your excellent review with other readers!
I’d like to add that I used Basmati rice instead of jasmine and it worked in the same amount of time and was fabulous!
I’m glad to hear that Taylor! Thanks for sharing your review with other readers!
My family loves this recipe! (Really, we love all your recipes.) Sometimes when I want to make this a little more inexpensive, I use ground chicken. I cook it beforehand and set it aside. Then I add it when the recipe calls for adding chicken.
I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review with other readers Tiffany!
delicious! Can this be frozen?
Hi Susan, several readers have reported that it reheats well 🙂
This was so easy to make and so delicious! I didn’t have fresh parsley, so mixed in some peas at the end to have some green.
I’m glad to hear that Andrea! Thanks for sharing your great review with other readers!
I specifically went to the comments to see if anyone had tried adding peas and yours was the first comment I saw! Making it tonight for the first time.
This recipe is seriously amazing! It seems so simple yet the flavors blend together perfectly. I could eat this all the time and be completely content! I’m making it again tonight and I can’t wait. I normally don’t enjoy leftovers but that’s not the case here. I’ve sent links to the recipe to all my friends and family, too!
I’m happy to hear how much you love the recipe and thanks for sharing the love with your friends and family! Thanks for sharing your fantastic review Sarah!
This was sooooooo Delicious!!!!
My husband and I loved this!!!
I’m happy to hear that Willow! Thanks so much for sharing!
Your creamy chicken and rice was a hit in my house. I have some serious picky eaters and they totally loved it!!! It was so delicious and easy to prepare. Thank you
You’re welcome Miriam! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
If I wanted to halve the recipe, how much would I have to cut the wine and broth by?
Hi Jen, I would cut everything in half proportionally if making half the recipe.
Do you have the nutritional information on this recipe?
Hi Stephanie, we are currently working through all of our recipes to get nutritional info so we will in the very near future 🙂
That’s great, I’m counting calories.
1/2 cup wine.
2-1/2 cups broth
I absolutely loved this!! it was soo good!
I’m happy to hear that Heather, thanks for sharing!
Congratulations! You got my daughter to eat carrots!! Thank you! She loved it so much, she asked if we had leftovers so she could have it for dinner again. It was very delicious!
You’re welcome Eleni! I’m glad to hear the recipe is “picky eater” approved. Thanks for sharing your great review! 🙂
Have you done this in your Instant Pot? If so, how did you adapt?
Hi Beth, I haven’t tested it in my instant pot so I’m not able to provide specific instructions for it. It think it’s do-able since people make risottos in the instant pot, but I just haven’t tested it.
Maybe someone else has tried. I’d love to hear your results and thanks in advance! 🙂
I love this recipe! It is absolutely delicious! How do I double this recipe? I want to make this for a large family gathering.
Hi Tatyana, I haven’t tried doubling this one but it should work well. You would need a larger pot (a 7Qt would be idea so it isn’t too difficult to add the mixins at the end). You may need to cook a little longer when doubling the recipe. Sorry I can’t provide more specific instructions.
Would chicken breast meat work with this too ?
Hi Jenn, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and and have gotten several reader reports that it works works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
This sounds wonderful! Can’t wait to try it. Do you think it could be adapted for the Instapot?
Hi Deb, I haven’t tried that so I can’t give you any specific instructions. I think it could work, but without testing it myself, I can’t say for sure if any modifications are needed.
I made this again today, it’s so good!!
This became a favorite of ours and shared it with my friends, who were delighted by the recipe!
It’s loved by kids too !!
Thank you so much Natasha!
You’re welcome Ildi! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your fantastic review!
Oh my god!!! I just made this tonight. I am thoroughly enjoying this as I type this. So full of flavor, so easy, and so comforting!!! You have a new fan!!!
Awesome, I’m glad to hear how much you enjoy the recipe Darlene! Thanks for following and sharing your great review!
Can you tell me how well this freezes? I make meals for my 85-year-old mother so that she can just heat them up while eating a well-balanced meal.
Hi Michele, I have not tried freezing this recipe, but I think it could work well to freeze portions then thaw and re-heat on a skillet.
Thanks. You’re the first blogger whoever answered me. 🙂
You are very welcome! We work very hard to answer all of the comments 🙂
Love this recipe!! We freeze it and it reheats well! Any nutritional info or WW points value?
Thank you!!
I’m happy to hear that Jennifer! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
Hi Natasha,
When you say “hot chicken broth” do you mean heating? or spicy?
Hi Natasha, I mean heating up the broth. 🙂
This recipe is easy and delicious! I suggest that if you use instant Brown rice, as I did, that you reduce the chicken broth to 3 cups, as there is too much liquid in the original recipe for instant rice.
I’m glad you enjoy the recipe Brenda! Thanks for sharing your great review with other readers!
Or you could put more rice 🙂 That is what I did.
Also, I would not add cheese next time as it made it very salty.
This dish is absolutely amazing!! A great way to break in my new lodge dutch oven!
I hope you love it as much as I do! Please let me know what you think Carlee!
Hi Natasha, Pinterest has blocked this link as “inappropriate content”, which I find ridiculous. This was an excellent recipe; I minced a few cloves of garlic instead of using the chopped head, and it was super. I am making it again tonight. But I just wanted to tell you about the Pinterest block in case you wish to contact them to have it corrected.
That is so odd and thank you for reporting that! I have heard from other bloggers that Pinterest is acting up in this way lately. If possible, can you send me the link to the pin in question? Thanks so much!! 🙂
Could you add Broccoli to this? If so, would you suggest adding at the same time as the carrots? Should I increase the liquid if I add broccoli?
Hi Kelsey, I have had several readers report good results adding things like: edamame, corn, peas, green beans, broccoli and cauliflower (adding it to the uncooked rice in step 4). I hope that helps! I would not add it sooner or the broccoli will be mushy. Adding broccoli later in the cooking process would be even better since broccoli does cook quickly. You shouldn’t need any extra water with broccoli.
An you make this in the crockpot
Hi Carrie, to be honest, I’m not sure this would work in a slow cooker; I haven’t tested it that way so I’m not sure if the consistency would be right in a slow cooker.
Would this recipe double exactly if I’m feeding a crowd?
Hi Madison, that would work great to double everything. I hope you have a pretty large pot, or cook in 2 separate pots 🙂
Can’t wait to make this, sounds delish! It would be useful to know how many people your recipes serve? I’m guessing for two people I roughly halve the amounts given?
Hi Angie, this one serves 8-10 as a side dish. For future easy reference, I usually put this in the print-friendly recipe towards the bottom of the post 🙂
This is one of my favorite comfort food recipes! I crave it all the time and it never disappoints!! The layers of flavors that build to the end are fabulous!! When I take a meal to someone in the church, this is what I take!
I’m so happy to hear how much you love this recipe, it’s one of my favs too! Thanks for sharing your fantastic review!
What can I use instead of the dry wine? Im pregnate and cant consume alcohol
Hi Katya, the alcohol cooks out as you boil it down so you are just left with great flavor, but if you are concerned, you can use more broth instead. It wouldn’t quite have the same depth of flavor but would still taste good.
This is my absolute favorite dinner. I don’t know what it is that makes it so special, maybe the bay leaf, but honestly this is the best. I’ve been making it on occasion for over a year now and I don’t think I could ever get bored with it!!!!
I’m glad you love the recipe!! Thanks for sharing your excellent review Alison! 🙂
I made this tonight for dinner. So simple but so delicious! It tasted more special than your typical chicken and rice recipes, but was so easy to make. This one will be in regular rotation at my house from now on!
That’s great! I’m so glad to hear that Angela! Thanks for sharing your fantastic review!!
Hello,
Just wondering, can I omit the white wine ? or sub something else?
Thanks,
Hi Siba, The white wine gives this dish great flavor but if you don’t use wine in cooking, you can substitute with broth and a splash of lemon juice for a little extra flavor.