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?
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
My family and I loved it! I’ll have to make a double batch next time because my siblings were arguing over the last scoop.
That is wonderful to hear. Thank you for sharing that with us, Elise. I think they found their favorite!
I’ve been making this since 2010 and it’s become mine (and everyone else’s) favorite. Thank you so much!
That’s just awesome! Thank you for sharing that wonderful review with us Christina!
Second time we made this.. Of course turned out perfect. Was wondering if we could freeze the left overs? Loved it. Thankyou.
Hi Wendy, you could freeze this chicken and rice since the ingredients reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight then add a little sprinkle of water when it’s heating up so it doesn’t get dry.
This turned out SO good! Will definitely be making this one again!
I’m so glad you enjoyed that Lisa! Thank you for that great review!
WOW! I wasn’t sure how this was going to turn out, but it is absolutely fantastic.
I didn’t have boneless chicken thighs, so I used boneless chicken breasts instead and it is still great! I also didn’t have a whole bulb of garlic, so I used pre-minced garlic instead. Additionally, I was a little short of chicken broth, so I added some freshly squeezed lemon juice. SO GOOD!!!
That’s just awesome! Thank you for sharing that awesome review with me Dominique!
How would you adjust the liquid and cooking time for medium grain rice?
Hi Quinn, this recipe calls for medium grain rice “2 cups medium grain rice such as Jasmine rice (un-rinsed)” I hope that helps
Hi Natasha
I made this receipe last night for supper. I used brown rice and followed receipe. It was nice and creamy but found it a bit bland. Today I refried the leftovers in butter and some of the rice got crispy. I dont know if it’s because it sat overnight and the flavors were enhanced but it was delicious much better than yesterday. I haven’t tried all your receipes but working on it..lol. Love your videos and your kids coming in for taste tests. My four year old granddaughter quite often watches with me and loves and copies your little tap on the counter before you start. Keep on sharing.
Thank you for sharing that with us Daryl! That is the best! I love that the kids are so involved in the kitchen! That’s so great!
Another winner and keeper. The flavors are just sooo good. This will definitely join the dinner rotation and will be great for company. Thanks and you are so sweet to respond to all these comments!
You’re welcome Becky! I’m so happy you enjoyed that!
This recipe is superb! It reminds me of an old family favorite, savory rice, but kicked up about 10 notches. I accidentally got bone-in thighs but just went with it, and put 5 bone-in thighs in and browned them longer, then added the 1 cup chardonnay, 5.25 cups chicken stock, and 3 cups Uncle Bens rice. It was truly outstanding. Next time I’ll get boneless thighs to enjoy the convenience of bite-sized pieces, though. WONDERFUL. Thank you!! Everybody loved it. : )
Love it! Thanks for your awesome feedback, Melissa. I’m so glad you enjoyed this recipe!
Made this tonight. Was creamy and delicious. I used brown basmati rice so while I was sautéing the ingredients I let the rice simmer in the chicken broth to get the softening started. When I added it to the chicken I cooked it for an additional 30 minutes. Will add toasted pine
nuts next time!
Thanks for sharing that with us, Christine. That sounds like a good idea for next time. I hope you love every recipe that you will try!
great
Natasha, I don’t usually take time to write reviews, but this was delicious and so easy. I actually used 1/2 of a leftover roasted chicken, diced, and a cup of frozen peas after the rice was done (because I wasn’t sure if that was enough chicken for 2 cups rice). My grocery store was out of parsley, so I substituted cilantro. Very filling and a bit hit with my family. I was also able to freeze half of it for a quick dinner another night. Thank you!!!
That’s the best! Thank you so much for sharing that with me, Sandy! Thank you for taking the time to write this thoughtful review.
Question; I’m out of dry white wine- have pear cider that seems like a bad idea. What else can I substitute?
Made this a couple times and it’s pretty easy and perfect. Results are much fancier than effort and I love it but definitely need longer to cook the rice, not a bad idea to brown chicken first but then it’s not one pot.
Hi EJ, we actually converted this recipe to an instant pot chicken and rice and didn’t use any white wine at all and it still turned out delicious.
What cheese could we use if we are not a fan of parmesan ?
Hi Nancy, although parmesan is our favorite because it matches the white wine flavor, there is room to experiment and use what you have on hand. Even some shredded mozzarella would be nice here.
I use a five or six cheese Italian blend. It works beautifully. I also cut the broth by a cup and add an extra cup of white wine and I use dill instead of parsley. The way the recipe is writing is perfect, but I’m glad I played with it.
My husband does not eat rice, so I am thinking of trying this with orzo pasta. What do you think?
Hi Pat, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Orzo works well.
I made this for the first time last night and it was a big hit! My picky eaters loved it, will definitely become a regular in our house. Thanks!
That is the best when the picky eaters agree!
Could I use long grain rice and just cook longer?
Hi Jaclyn, one of my readers reported great results using long grain rice and cooking 20 minutes.
Natasha, this looks so yummy. But I was wondering if I can follow these same steps and make it in a crock pot?
Hi Beth, I honestly haven’t tried this in the crockpot and without testing that out and I haven’t seen any reviews come through from anyone who has tried it either.
Made this tonight. Substituted the wine for apple cider vinegar but everything else the same. Used basmati rice because that’s what I had on hand. This was one of the most delicious meals!! Thanks will make again!
You’re welcome! I’m so happy you enjoyed it, Megan!
I have made the dish as is and it is good. It seems impossible to brown the chicken after the carrots/onions, so I brown chicken first. I use shallots instead of onions and dry vermouth instead of white wine and it is fantastic. I do find 15 minutes is not enough time to fully cook rice and thicken.
Thank you for sharing that with us Gisela. I’m glad you enjoyed this recipe
Ive made this dish several times and it always turns out AmAzInG!! The only thing is the chicken definetly takes much longer to cook than stayed, but thats not really an issue.
Big portions, so I’m wondering how well it would freeze and reheat?
Thanks for the great recipe!
Hi Ky, you could freeze this chicken and rice since the ingredients reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight then add a little sprinkle of water when it’s heating up so it doesn’t get dry.
I made this last night for me and my mom and it was delish!!! Came out just as described and so fun to make. I’m going to check out all your other dutch oven recipes! I have an old dutch oven that has been in the family forever and we’ve always used it as a household decoration… until now! Thanks!!
So great to hear that Julie. I’m glad you both enjoyed the recipe! Sounds like a good plan. I hope you love every recipe that you try!
My entire family loves this dish and it is just that easy. I am not a natural in the kitchen but I can wow my family with this recipe! We often will make it and enjoy that evening but then pack it up for lunches and/or dinners on the run. This has become a comfort food in my house.
That’s so great! This is one of our favorites, isn’t the flavor amazing!
If you don’t want to use wine what could you substitute it with
Hi Debbie, 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.
So excited to make this! If I wanted to add fresh broccoli, what would be the best way to do this? Thanks so much!
Hi Rachael, I recommend reading through the comments. So many readers have posted great results using broccoli.
Made this today, it is sooo good.
I’m so glad you enjoyed that Dorothy!
Just made this tonight and was a big hit. I followed the recipe as written except I did use a rotisserie chicken as I had on hand. Such a wonderful meal. Good comfort food and I felt a little bit fancy with the wine. Haha. A keeper!
So great to hear that Donna. Thank you for this wonderful review I’m glad that you loved this recipe.
I made this recipe following the posted instructions and, oh my goodness, this was amazing! We found a new family favorite meal for our household!
Aww that’s the best! I love it when the entire family can enjoy the same meal.
Made this last night with brown rice and followed the recommendation to cook longer (30min). It was an absolute hit with my kiddos and husband!
I’m so happy to hear that! Thank you for sharing your great review!
Really enjoy your fun, informative, and relaxed video recipes! That’s what cooking should be about. Loved this recipe!! No wine…allergic to sulfites in wine…but used extra broth (homemade, so, wonderful flavor). Will double the recipe next time so we get leftovers! . Thanks for all your wonderful recipes and spirit.
That sounds like the perfect substitution! Thank you for that great review, Scott!
Natasha! Just made you wonderful Chicken and Rice casserole! So satisfying! Big hit with my hubby. Lots of yum’s and “This is delicious!” Off to search your site for more new recipes. I’m in need of some new supper ideas. Thanks so much. LOVE your videos!
You’re welcome, Ann! I’m so glad you’re enjoying our recipes.
Delicious !!
Has anyone tried to use cauliflower rice ? would there be a liquid difference ?
Hi Lori, I haven’t seen any reviews for substituting cauliflower rice and I haven’t tested it myself. I imagine there would need to be some adjustments made since cauliflower doesn’t absorb water the way rice does. If you experiment with success, please let me know how it goes.
I LOVED this and would eat it every week. The wine added so much flavor.
I used fresh thyme that I had on hand.
Thanks so much for this wonderful recipe!
Hi Penny, you are very welcome. I’m so glad you loved the chicken and rice.
Hi Natasha, I made this dish for my family tonight and we ate the whole pot! I thought I was going to have some leftovers for tomorrow’s lunch until I lifted the lid after dinner… This is a very tasty dish and I’m definitely saving the recipe. Thank you so much!
Sounds like you found a new favorite, Misha! Thank you for that awesome review!
Could I use chicken breasts instead?
Hi Angela, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and and have gotten several reader reports that it works works well with chicken breast. If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work.
Is there a reason you say not to rinse the rice?
Hi, the dish is intended to be somewhat like a risotto which is why we do not rinse the rice. It’s not quite as creamy as a risotto but still a little creamy. I think it would still work if you wanted to rinse the rice but it would be a little less creamy.
I made this tonight for dinner, and even my hard to please family raved about how good it was. They wan’t me to fix it again very soon. I love it when I pick a winner. Thank you for a great recipe.
That’s so great! It sounds like you have a new favorite!
Tried this for the first time today! Didn’t have wine on hand, but read the comments and still made it! Was good.. but the chicken didn’t taste good in there.. we ended up picking it out all together. I’m thinking it’s cause it needs to be sautéd separate for color and to be browned well. Next time will try that.. the rice it’s self gave it a risotto flavor – which was yummy!
Hi Olga, definitely try step 2 browning the chicken. The chicken would be a little bland if you skipped that step. Also, the wine adds great flavor to the chicken and overall dish but I’m so glad you enjoyed it even without the white wine.
Hi Natasha, what can be use in place of the chardonnay/wine?
Thank you so much for all of your amazing recipes.
I absolutely love your Blueberry Lemon cake! I get requests for it a lot
Hi Tracy, the alcohol cooks out as you boil it down so you are just left with great flavor, but if you are concerned, you can use more broth instead. It wouldn’t quite have the same depth of flavor but would still taste good.
I would like to know if the wine can be substituted?
Hi Carolyn, you can use more broth instead. It wouldn’t quite have the same depth of flavor but would still taste good.
This turned out beautifully! I used mushroom broth instead of chicken as that’s what I had on hand and I just chopped a couple of cloves of garlic instead of the whole head method. I thought it might have been too much liquid but it absorbed quite nicely at the end. Thank you for this easy and delicious recipe which is also quite pantry friendly
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made a smaller portion for the two of us. Not complicated. No strange ingredients, so it works with what is in my cupboards. Tasty and quick. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
New fall fave for our family. I prep everything earlier in the day and then toss into the pot as soon as we get home from practice.
I’m so glad you found a favorite! Thank you so much for sharing that with me!
Hi natasha,
In your picture you have a small bottle of Better than boullion but I cant tell where you using it in the recipe.
Thank you in advance.
Hi Lesya, we sure did. That’s what we used to make the 5 cups of chicken broth.
Have you ever used rotisserie breasts in this? I have a couple vacuum sucked in the frig that need to find a home, and this looked like a possibility.
thanks,
Bill
Hi Bill, that should work just fine. Here’s what one of our readers wrote trying rotisserie, “This is fantastic. I changed a couple minor things. Used leftover rotisserie chicken. Half the salt. Thinly sliced the carrots rather than grate them. Minced 4 cloves of garlic rather than let the whole bulb simmer. And used brown rice, which, as noted, increases the simmer time. I make this all the time. Thank you!” I hope that helps.
You’re reader was spot on. Added a couple of rotisserie breasts shredded just before finishing with butter and parm and it was just excellent. Using the unrinsed Jasmine produced a dish remarkably similar to a good risotto without all the stirring and a leftover that I believe will freeze well and warm up perfectly in a SousVide or pot of simmering water. Good Job!
I’m so happy to hear that! Thank you for sharing your great review!
Do you have this recipe in the instant pot version?
Hi Renne! We sure do! We have it here.
So I made this.. actually tried to a couple times and I went by the recipe and it’s just so oily.. I don’t understand why? It just seemed like there was too much butter and oil.
Hi Tori, I haven’t had that happen but I am happy to troubleshoot. Was anything altered in the recipe by chance?
Will this receive taste ok with less butter? Should I substitute anything if I only use half the butter. Looks great, I want to try it for a friend going through Chemo.
Hi Julie, there’s quite a bit of talk in the comments about butter but here is what one of the readers wrote that you may find helpful “I also used chicken breast and took out the butter as additional healthy steps. I’ll be making this recipe again, but this time with Jasmine rice. I hope it’ll come out better this time!!”
Can’t believe I made this and taste awesome. I even went out and bought a dutch oven. Looking forward to making my next dish.
I’m so happy to hear that! Thank you for sharing your great review!
One of my favorite recipes!! Such a delicious meal!
I’ve made this before so good. Can you add frozen peas to it???
Hi Karyn, I haven’t tested that but I think it could work, here’s what one of our readers wrote “Made this for the first time tonight and it was a hit! I added mushrooms and frozen peas to it so good!!! Another hit in this house!” I hope this helps.
Thank you Natasha! I’m making it tonight!
I put in gruyere cheese instead of parm and added some cayenne pepper, kicked it up! Yum, how I am going to make it from now on.
Thank you so much for sharing that with me.
Love this recipe! Have been making it for a few years!
Natasha’s recipes are always
easy to follow and with delicious results!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Natasha, could I use Mahatma’s Valencia (short grain) rice in this recipe?
Hi Ann, short grain rice should work.
Please start including nutritional information for your recipes!
Thank you for that suggestion. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient!
Hi Natasha….I made this recipe, I have use 1/5 cup rice wine, 6 cups broth…it is sooooo delicious…very easy to follow too……..thank you!
You’re welcome! I’m so happy you enjoyed it, Jovi!
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!).”
I make this all the time with potatoes instead of chicken. Same instructions! Tastes great!!!
I’m so happy to hear that! Thank you for sharing your great feedback Sheramy!
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 🙂