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)

4.92 from 554 votes

Author: Natasha of NatashasKitchen.com

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.

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

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

Cook ModePrevent your screen from going dark

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

• Full Nutrition Label
• Nutrition Disclosure

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

.

Have you tried this chicken and rice? What is your family’s favorite weeknight meal?