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

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

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

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

Watch How to Make this Chicken and Rice:


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

Ingredients for Creamy Chicken and Rice:

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

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

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

How to Make the Best Creamy Chicken and Rice Casserole:

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

Creamy Chicken and Rice-7

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

Creamy Chicken and Rice-8

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

Creamy Chicken and Rice-16

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

Creamy Chicken and Rice-9

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

Creamy Chicken and Rice-10 Creamy Chicken and Rice-13

6. Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving.

Creamy Chicken and Rice-11 Creamy Chicken and Rice-12Creamy Chicken and Rice

Garnish with fresh parsley to serve.

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

Credits: This chicken and rice recipe was inspired by my Beef Plov recipe and Lidia Matticchio’s Traditional Rice & Chicken

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

4.92 from 562 votes
Author: Natasha of NatashasKitchen.com
Creamy Chicken and Rice
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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

Servings: 10 people
  • 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

** 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.

Nutrition Per Serving

385kcal Calories35g Carbs23g Protein15g Fat6g Saturated Fat1g Polyunsaturated Fat7g Monounsaturated Fat0.2g Trans Fat58mg Cholesterol628mg Sodium500mg Potassium1g Fiber2g Sugar2388IU Vitamin A5mg Vitamin C96mg Calcium1mg Iron
Nutrition Facts
Creamy Chicken and Rice Recipe (a one-pot meal)
Amount per Serving
Calories
385
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
58
mg
19
%
Sodium
 
628
mg
27
%
Potassium
 
500
mg
14
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
23
g
46
%
Vitamin A
 
2388
IU
48
%
Vitamin C
 
5
mg
6
%
Calcium
 
96
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Creamy Chicken and Rice Recipe
Skill Level: Medium
Cost to Make: $$
Calories: 385
Natasha's Kitchen Cookbook

.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!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

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Comments

  • Victoria
    June 3, 2024

    I’ve made this recipe many times. Being from Moldova I love plov and it’s a nostalgic meal, but my american husband doesn’t think it’s creamy enough. This time around i substituted the butter that you add at the end with a can of Cream of Chicken and Herbs soup and it turned out extra creamy and delicious. Both my picky husband and toddler loved it!

    Reply

    • Natashas Kitchen
      June 3, 2024

      Thank you so much for sharing that with me, Victoria! I’m so glad you all loved it.

      Reply

  • Missy F
    June 3, 2024

    What would be the outcome if chicken breast were used instead of thighs?

    Reply

    • Natashas Kitchen
      June 3, 2024

      Hi Missy, this will work with chicken breast, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and have gotten several reader’s reports that it works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but the chicken breast will work.

      Reply

  • Mary Fry
    May 18, 2024

    I made this dish for supper tonight and it was delicious. I didn’t adapt anything at all. I was a surprised how tasty it was. My son said it was a keeper. That means we’ll have it at least every other week. I find it difficult to figure “what’s for supper” frequently.

    Reply

    • Natasha's Kitchen
      May 19, 2024

      Great to hear that you loved this recipe! Thank you so much for sharing that with us.

      Reply

  • Teresa
    May 9, 2024

    Made this for dinner tonight. We enjoyed it immensely. Thank you very much for the recipe. I made it exactly as written.

    Reply

  • Nate
    May 9, 2024

    I’m happy with the recipe. It’s a good meal. I put my own little twist on it but it’s great as is.

    Reply

  • Vickie Mosher
    May 5, 2024

    I tried this recipe and even though I misunderstood my printed version of 0.5 cups as 1/2 cup and used that instead of the 5 cups the online recipe called for, it still turned out good! My family liked it. Even my ten year old grandson who usually won’t eat rice tried it and ate a second helping!!

    Thank you Natasha for this and all your recipes. I bought the cookbook and am looking forward to trying others!!

    Reply

    • Natasha's Kitchen
      May 6, 2024

      Thank you for sharing that with us, Vickie and for purchasing my cookbook! I hope you will love all the recipes that you will try

      Reply

  • Peggy
    April 29, 2024

    Can I use long-grain rice in this recipe? If I can, would the cook time be the same or different?

    Reply

    • NatashasKitchen.com
      April 29, 2024

      Hi Peggy! Here is a comment from one of my other viewers: “I didn’t have jasmine rice so winged it with long grain rice. It worked well and took about 25 minutes to absorb the liquid.”

      Reply

    • Nate
      May 9, 2024

      I typically use long grain rice for every “rice meal“ maybe it’s a personal preference cooks the same here may be a little longer

      Reply

  • Laurie
    April 19, 2024

    Just made this for the first time. Bringing to a family gathering tomorrow. It’s Delicious!! Thank you Natasha!!!!

    Reply

  • Elaine
    April 10, 2024

    I made this recipe for supper tonight and it is totally delicious!! Thank-you for yet another winner. 🏆

    Reply

    • Natasha's Kitchen
      April 10, 2024

      Thank you for your great feedback, Elaine!

      Reply

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