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

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)

4.84 from 250 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Creamy Chicken and Rice Recipe (a one-pot meal). You'll be going back for refills! @natashaskitchen
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$18
Servings: 8 -10

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

  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 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.

.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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Yulia
    September 19, 2016

    Love it ! Very yummy and easy ! Thank you so much Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      You are welcome Yulia, thank you for sharing that with us 😁. Reply

  • Katie Archer
    September 14, 2016

    This may have been asked before, is there a way I could use minced garlic instead of a garlic head? I’m would like to use what I have known hand.

    Thank you and I’m excited to try this recipe,

    Katie Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Hi Katie, yes that would work :). Just add it to taste. You wouldn’t want to add as much as a whole garlic head since you do fish out the garlic head at the end. Maybe 2 tsp or 1 Tbsp of minced garlic, or to taste 🙂 Reply

  • Autumn Henley
    September 3, 2016

    This is my second time making this. My whole family devours it, including my two picky young boys! Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      You’re comment made me smile big! Thank you for sharing your wonderful review 🙂 Reply

  • Jacquelyn
    September 2, 2016

    Instead of using chicken thighs, can I use chicken breast? Reply

    • Natasha
      natashaskitchen
      September 2, 2016

      You totally can, let me know how it turns out 😀. Reply

  • Kristina
    September 1, 2016

    So I’ve been cooking a lot for my brothers and dad while my moms been away in Ukraine. Your recipes help me so much like I can’t thank you enough especially this one. I definitely would say this is my all time fav recipe you have on your website. This is to die for its so good the whole pot is gone in one day, super simple and the flavors ommg…well you just gotta make it to really taste it😍😍😍 Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Kristina, Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Carrie
    August 29, 2016

    I typically don’t cook with wine. Mainly because I’m a sweet wine drinker while my hubby abstains. It’s always frustrating for a non-wine enthusiast when a recipe calls for “white wine”. And then they say don’t cook with wine you wouldn’t drink. I laugh. So, can you be so kind as to recommend a couple of wine choices for this recipe. I’d so love to try it. Thank you very much. Reply

    • Natasha
      natashaskitchen
      August 29, 2016

      Yes! 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! Reply

  • Albert
    August 26, 2016

    Looks awesome. Just stumbled across your YouTube channel here in Hong Kong. Will try it this weekend. Thanks! Reply

    • Natasha
      natashaskitchen
      August 26, 2016

      That’s awesome! I hope you love it! 🙂 Reply

  • Debbie
    August 25, 2016

    Can you use just reg long grain rice? Reply

    • Natasha
      natashaskitchen
      August 25, 2016

      Hi Debbie, yes that should work fine. Note, if using basmati or brown rice, they both need more water and brown rice needs a considerably longer cooking itme. Reply

      • Debbie
        August 26, 2016

        Thank you! I thought so but wanted to make sure. I have a ton of white rice and didn’t want to have to buy more. Making it for dinner tonight, can’t wait to try it. 😄 Reply

  • Diane
    August 24, 2016

    Yum! Currently chowing on this right now – it’s a hit with everyone including my toddler. Added some chopped broccoli as per the commenter; works perfectly. Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Diane, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Larry
    August 19, 2016

    I’ve just added the ingredients to our shopping list and will be making this on Sunday. Can’t wait. Reply

    • Natasha
      natashaskitchen
      August 20, 2016

      I hope you love it! 🙂 Reply

  • Maria Miller
    August 17, 2016

    What are the Nutritional Facts about this recipe? Such as calories, serving size, fat, cholesterol, sodium, carbohydrate (sugars, fiber), protein. Also how would this recipe taste made with chicken breasts? Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Maria, please use CalorieCount for the Nutritional Facts. This recipe would work with chicken breasts as well, I’ve done it before 😀. Reply

  • E A
    August 15, 2016

    Def a keeper!!! Loved it! Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      Thank you 😄. Reply

  • Alli
    August 15, 2016

    Hi Natasha, I was wondering if HOMAI California Calrose Rice would work just beautifully for this recipe? Thanks know you in advance. Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      Hi Alli, I think that one would work well in this recipe. Enjoy! Reply

  • Sarah Aleta
    August 14, 2016

    Dear Natasha,

    Thank you so much for sharing this recipe. My husband and I love it! This has been part of our menu for almost 2 years already. We would even serve this when we host dinner at home with friends. And I remember one of my friends kid said, “This is the best rice ever.” The kids didn’t notice the carrots and onions 🙂

    I’ve also tried putting broccoli and cauliflower together with the uncooked rice, and it’s delicious. This also worked with a rice cooker. After the wine had almost evaporated, I transferred everything in a rice cooker.

    By the way, I just finished my plate of this wonderful meal! Yummy!!!

    All the best! 🙂 Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Sarah, thank you for such a nice review 😀. Reading your comment is making me hungry 😋. Reply

  • C
    August 12, 2016

    How would I do the garlic (meaning cooking time wise) with instant white rice please? I want to make this tonight. Thank you. Reply

    • Natasha
      natashaskitchen
      August 12, 2016

      Hi C, I would add the garlic when cooking the wine before adding the rice, otherwise there won’t be enough time to cook it. Also, keep in mind that instant rice may need differing amounts of liquid. I do think regular rice works best for this recipe to achieve the creamy consistency and slow cooked depth of flavor that we so love. Reply

  • Barry Free
    August 11, 2016

    I tried this using pinot grigio wine and added a portobello mushroom to the mix and it was delicious! Reply

    • Natasha
      natashaskitchen
      August 11, 2016

      Thank you Barry, I’m glad you liked it 😁. Reply

  • Tanya K
    August 8, 2016

    Made this for my husband and he LOVED it… and let me tell you… he’s a picky eater and a major foodie so… THANK YOU! lol Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      That is so awesome!! Yay!! 🙂 Reply

  • Jes
    August 1, 2016

    I just made this for dinner… I will NEVER make any other chicken and rice again! This was simply amazing! You are a magician! Can I give it more than 5 stars?? Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      Awww that’s the best! Jess, thank you so much for sharing that review with me 😁. I’m all smiles! Reply

  • Natalie
    July 24, 2016

    Hi Natasha, is that two cups cooked or uncooked rice? I’m assuming uncooked but just want to confirm. Thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Hi Natalie, yes it is uncooked rice. Enjoy! 🙂 Reply

      • Natalie
        July 24, 2016

        Oh my word was this GOOD!!! We loved it! This is going into rotation stat! Thanks for the delicious recipe! Reply

  • Alla
    July 24, 2016

    Once the dish was completed, I’ve let the garlic head sitt there for 4 hours. It got so aromatic! I love this! Reply

    • Natasha
      natashaskitchen
      July 24, 2016

      Thank you Alla, reading your comment is making me hungry 😀. Reply

  • Kim
    July 20, 2016

    It’s absolutely delicious. Thanks Natasha. You’re awesome. 💜 Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Yesss!! I’m so happy you liked it 🙂 Reply

  • Michelle
    July 18, 2016

    So good…and I forgot to add the butter, parsley and cheese at the end! Thanks so much for sharing. Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Michelle, thank you for the wonderfull review and you are welcome 😁. Reply

  • Irina
    July 18, 2016

    Hi, you have mentioned that you don’t wash the rice. Is there a specific reason you do that? Reply

    • Natasha
      natashaskitchen
      July 18, 2016

      Hi Irina, the starch from the rice helps to make the overall dish a little creamier, similar to a risotto. Reply

  • Rachel
    July 17, 2016

    I made this recipe this evening with some minor tweaks (only had jalapeño havarti and chicken breast on hand and, sadly, no white wine), and it was delicious! It did not lack for the wine!

    Thank you for sharing such a simple yet yummy and nourishing recipe. Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      Rachel, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Harrison
    June 30, 2016

    Made it today, it was very nice, This is the second recipe I’ve used from you, and I must say I’ve been very impressed. I used chicken breast instead. I might reduced the salt amount though ;D. Reply

    • Natasha
      natashaskitchen
      June 30, 2016

      I’m so glad you liked it!! 🙂 Thanks for the nice review. Oh by the way, did you use a low sodium chicken broth? If you use a regular one, I would recommend adding about 1/2 tsp less salt to the recipe. I hope that’s helpful! 🙂 Reply

  • Grace
    June 27, 2016

    Yesterday, I tried this recipe for the first time. It didn’t start off great, I’m not a good cook and I should have tried an easier recipe. I was going to surprise my boyfriend for our one month… ended up having him come over and help, but together we made it. It turned out fantastic and now that I know how to make it, I definitely plan on making it again. This recipe is delicious. I also recommend adding the garlic at the end, we used a small amount and it was good, more would’ve been great. Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      I’m so so happy you loved it! Yes, the garlic is definitely nice and although it seems like alot, it isn’t overpowering at all 🙂 Reply

  • Tina
    June 27, 2016

    I have never used the “better than bouillon”. how do i use it? you mention on the recipe that 5 cups of chicken broth is needed, so do i need 5 tablespoons of the better than bouillon mixed with 5 cups of water? Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Tina, I just use the better than bouillon to make my own broth and per the package instructions, 1 tsp for every 1 cup of hot water = 1 cup of chicken broth. So, use 5 tsp for 5 cups of water. You can absolutely use any kind of chicken broth, this is jut what I use because I always keep it on hand. Reply

      • Tina
        June 27, 2016

        Great, thank you! I will definitely try it. Reply

  • Elizabeth
    June 16, 2016

    Hi Natasha!
    I finally made this recipe last night after Pinning it over a year ago and LOVED IT!
    I added some chopped mushrooms with the carrots and onions in hopes of recreating canned soup chicken and rice casserole. It is WAYYY better than that! Ill be making it again and trying a few other recipes of yours I already have Pinned.
    Thank you!
    Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Hi Elizabeth, thank you so much for pinning! I’m so glad you tried it and loved it 🙂 Reply

  • I made this tonight and it was great! Thanks so much for a delicious recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I’m so happy to hear that! Thank you for sharing that with us 🙂 Reply

  • Kristy Hampel
    May 28, 2016

    Hi Natasha! I just wanted you to know that I make this recipe at least ONCE every other week! It’s delicious! I love your website and come here often for recipe ideas! Next, I’m going to try your chicken meatballs in cream sauce. They sound so good!! <3 Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      Thank you for sharing that awesome review! It sounds like you discovered a favorite. That’s so cool! 🙂 Reply

  • Janet
    May 19, 2016

    Hi, we’ve made several of your recipes and have loved everything we’ve tried :). This looks delicious! We don’t use wine in cooking, would I just use additional chicken broth in place of it? Same amount/measurement as the wine? Also do you think boneless/skinless chicken breasts would work?
    Thanks! Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Janet, you can replace wine with the chicken broth, although it would not have the same depth of flavor and boneless/skinless chicken breasts would work fine as well. Let me know how it turns out 😀. Reply

    • Kristy Hampel
      May 28, 2016

      I use boneless chicken tenders and usually omit the wine as well. It still comes out great!! Reply

  • Jen
    May 16, 2016

    Excellent dish! I’m generally only cooking for 2, but life is busy so I love dishes where the leftovers are just as good the next day. I made a couple of changes based on what I had on hand, and so I used chicken breasts instead of thighs and added about a tablespoon of minced garlic at the beginning of the dish instead of a head at the end, and used dried parsley instead of fresh. The end results and leftovers were fabulous, and this is one of my favorite go-to quick dinners! Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Jen, thank you so much for he wonderful review!! 🙂 Reply

  • Anne
    April 29, 2016

    i do not understand these instructions,” remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it)”. Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      The cloves inside of the garlic head are edible and if you like them, you can push the cooked cloves out of the garlic head and enjoy them with the rice. Reply

  • Dianne
    April 27, 2016

    A really lovely chicken recipe and so simple to make, with just the one pan, which I love!
    Have made this once and now making again tonight. As a previous reviewer said, even a two year old has eaten this! One of the reasons I’m making it again!
    Thank you! Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Dianne, thank you for such a great review 😀. Reading your comment is making me hungry, I might just make this recipe myself! Reply

  • Liz
    April 21, 2016

    Would this work with arborio rice? Reply

    • Natasha
      natashaskitchen
      April 21, 2016

      Hi Liz, I think you could make that work, but arborio absorbs more water so you may need to add more water. Reply

  • Libby
    April 19, 2016

    Do you think you could make this in the crock pot? Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      Hi Libby, it cooks pretty quickly on the stove and for that reason I would say that it’s probably not going to work very well in a crock pot. I think the rice would get mushy and overcooked and the texture wouldn’t be quite the same. But I haven’t actually tested that out and I haven’t seen any reviews come through from anyone who has tried it either. Reply

      • Libby
        April 20, 2016

        I’ve made it as instructed on the stove and it’s delicious! So I will stick to that way to be safe! Thanks for the reply! Reply

  • Erin dahl
    April 7, 2016

    Could you use cooked rice? I have a bunch leftover…would I just use less broth then or is it better to just use uncooked Reply

    • Natasha
      natashaskitchen
      April 7, 2016

      I don’t think this would work well or taste nearly as good with cooked rice. Using raw rice allows the rice to absorb all of the wonderful flavor and the results are really good! 🙂 Reply

  • Krista
    April 4, 2016

    I made this Saturday night and now tonight again!!! Soo good. I used shredded chicken I made in the crock pot and added broccoli tonight. I love this dish!!! Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      Thank you for the awesome review and for sharing your tips! I’m so happy you love the recipe 🙂 Reply

  • Adisa
    April 3, 2016

    This recepie is way too salty for my taste. I would def. cut salt in half unless you are using no sodium added chicken broth. It’s ok side dish. Reply

    • Natasha
      natashaskitchen
      April 3, 2016

      Please note that the recipe calls for reduced sodium broth so if you use regular, you always want to adjust salt amount to taste. You’re the first to say it is too salty, are you certain you didn’t mis-measure your salt? We usually don’t like overly salty food either. Reply

  • Asjely
    March 29, 2016

    I am a new cooker. I now have a family and I am trying to find things to cook that don’t take up to much time and aren’t hard! While at the same time trying to be somewhat healthy! This recipe was everything! It is very hard to get my 2-year old daughter to eat but this she ate with no problem! My husband got seconds and asked me to make it again tonight! As a new cooker I am always afraid to try new things because I often mess it up. Bt this was simple enough and it taste amazing. Thank you so much! This was a winner with me family! Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      I’m so happy to hear that you and your family loved the recipe, especially a picky 2-year old! That’s so sweet! 🙂 Thank you for sharing your wonderful review. Reply

  • Patti
    March 21, 2016

    I’ve never left a comment on a website recipe before but this turned out so great, I just had to! The complexity of flavors was so deep and everyone in my family loved it! I had to modify the recipe because I didn’t have everything (tenders instead of thighs, cooking sherry instead of wine [all I had–I was worried about this], 4 garlic cloves pressed (I only had individual needed cloves). I added finely chopped kale instead of parsley (I have to get my daughter to eat greens in ways she doesn’t expect–it looked liked parsley), and I had no parmesan cheese at all, so I just skipped it altogether. My husband swore it had it in there, and all my kids raved about it. I’ve made chicken rice casseroles before but they always taste so bland, and this tasted like a delicious flavorful risotto! Thank you so, so much!! Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Best review all day! 🙂 Thank you so much for taking the time to share your awesome feedback. It really means alot to us 🙂 Reply

  • Tiffany
    March 14, 2016

    absolutely fantastic.
    you can also substitute an IPA beer for the white wine…works perfectly!!
    We all love this super simple recipe..I have everything on hand!! Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      Great to now that substitution works well! Thank you for sharing that with us. We just had this same meal for dinner 🙂 Reply

  • Ryan
    March 5, 2016

    I just made this tonight. It was pretty easy and very satisfying. I will definitely be trying this one again. Thank you! Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Ryan thank you for writing in and for the nice review, I’m glad you liked the recipe 😁. Reply

  • Dan
    February 17, 2016

    Just wanted to say this is delicious. I used some jalepeno jack cheese and chili flakes for spice. But so good Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      I love that you added some spice. Thanks for sharing that with us! 🙂 Reply

    • February 27, 2016

      This is a great dish. I made this to share with a 10 month old so I skipped the wine and used white grape juice instead. I added it in 1/4 cup increments since people said they’d had some trouble with wine boiling down. It worked perfectly. I would definitely make this again, but if I wasn’t sharing with a toddler, I’d add some red pepper flakes for spice. It was a little bland, maybe because the lack of alcohol, but the chicken was tender and the rice was creamy. Very good. Reply

  • Savanah
    February 16, 2016

    Could I leave out the wine or replace with something else? Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      You could replace it with chicken broth but it wouldn’t have the same depth of flavor, although I do think it would still taste good. Reply

  • Tiffany Williams
    February 8, 2016

    This has become a staple in our household! My husband and I absolutely love it! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      I’m so happy to hear that. Thank you for sharing your awesome review! Reply

  • Rosa
    February 4, 2016

    Super yum, thank you! This is a perfect dish for a rainy winter night in Seattle. I squeezed a little lemon on the rice just before eating. Next time I’ll add asparagus or other green and give marjoram a try. I used chicken breasts because that is what I had, and next time I’ll use thighs. There will definitely be a next time. 🙂

    Now I’m going to dish up a second bowl. 🙂 Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Those add-ins sound delicious! I’m curious how marjoram would taste in this! Yes Chicken thighs are so good in this recipe and I always thought chicken thighs reheat better in leftovers. I”m so happy you liked the recipe. Thank you for the awesome review! Reply

  • Dina
    February 4, 2016

    This was delicious! Thank you. I did feel the need to add more seasoning; however, it was perfect on the salt and pepper. Has anyone tried freezing leftovers? Or cooked rice in general? Reply

  • Jenny
    February 4, 2016

    Just made this, following exact directions. Our whole family had seconds!! Really, really good. Will definitely make this again☺ Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      I’m so happy to hear that! Funny, my husband just made this again last night and it’s almost gone! 🙂 Reply

  • Maria
    January 28, 2016

    Has anyone made this using Basmanti rice instead of Jasmine? Reply

  • Ellie
    January 27, 2016

    Made this tonight…it was unbelievably good! I had seconds despite how full I was. Thank you for the recipe!! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      That makes me so happy! Thank you Ellie for sharing your awesome review! 🙂 Reply

  • Wendy
    January 27, 2016

    This recipe has excellent flavor and is easy to make. I used chicken breast. Instead of wine I squeezed a lemon into a cup of chicken broth. The chicken broth that I used was a combination of juices from a roasted whole chicken and ‘Better than Bouillon’ chicken base. Also, I added zucchini and celery into my food processor with the carrot and onion to make small pieces. I love that this recipe can be changed up and still turn out great! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      I love your idea of using lemon instead of wine. Thank you so much for sharing your tips! I really appreciate it! 🙂 Reply

  • Diane
    January 27, 2016

    Can I use chicken breasts instead of thighs? Reply

    • Natasha
      natashaskitchen
      January 27, 2016

      Yes. Thighs are always more tender but chicken breasts will work. Reply

  • Liz
    January 24, 2016

    Snow bound too in pa. Making this for dinner after a day of shoveling. Smells great! Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      Hi Liz, stay warm and cozy over there! I keep seeing things on the news about all the snow you’re getting. Stay safe! Reply

  • Bernie
    January 23, 2016

    We are completely snowed in but before the storm I made sure to get all the ingredients. We just finished eating and it was fantastic! This will be my go-to chicken and rice dish. Thank you so much! Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      I’m so happy this recipe kept your belly warm in a snow storm!! Are you getting hit with that big storm on the East coast? Reply

  • Grace
    January 11, 2016

    Made this about 2weeks ago and my partner thought it looked and smelled funny while cooking but ate 2 big bowls full of it and said i can make it any time because he enjoyed it so much. Even his brother ate 2 bowls full and asked for the recipe.
    I followed your recipe exactly and it did not fail what so ever.
    Am going to try using this as a freezer meal, am hoping there will be no issues with defrosting and reheating etc. Thank you. Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      I think that should work fine to freeze. Let me know how it goes! I’m so glad you enjoyed the recipe! 🙂 Reply

  • biotechie
    January 10, 2016

    I made this, tonight. I used brown rice (took 40 minutes to soften) and added two frozen cubes of my homemade cream of chicken soup (equivalent to one can of Campbell’s Condensed with no extra water) in addition to the 5 cups of warm broth. I also used Strongbow’s Honey Hard Apple Cider instead of wine because I realized too late that I didn’t have any. It still turned out awesome, so I’ll probably keep using the cider the next time I make it! Reply

    • Natasha
      natashaskitchen
      January 10, 2016

      Thank you for sharing your version, I’m glad you liked it 😁 Reply

  • eric
    January 8, 2016

    Mine turned out to be too watery. It’s not thick like the pictures… and I only added 4 cups of broth too?!

    What’d i do wrong Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Hi Eric, did you possibly use instant rice or a different kind of rice than I mentioned? Reply

  • Rita
    January 8, 2016

    Made it today, just used mozzarella cheese instead the parmesan. Super yummy! Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      I’m so glad you loved them! Thanks for the awesome review! 🙂 Reply

  • Melissa
    January 7, 2016

    Made this tonight, and it was really good. Even better, I like that I have a jumping off point for other combinations. I did make a few changes, based on how this dish unfolded (didn’t finish with the parm or extra butter because my wine didn’t fully cook down, and even though I added less broth, it was more risotto-like at the end— no complaints, though. Based on others reviews, I added asparagus to the meal, and it was a lovely pairing. I also used marjoram, because my gut told me, too. So nice. Last, I used cubed butternut squash, instead of carrots. I added them just a minute before adding the broth and lidding the pot. They were great with the other ingredients.) So I will definitely be making this again, playing around with the add-ins… maybe some artichokes with lemon zest added toward th end with toasted pine nuts, maybe going for a Spanish style dish with some added chorizo and the option to finish with cojita and cilantro. The ideas are almost endless. So, so glad I tried your recipe. My compliments to you, sweet chef Natasha! Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      I love your add in ideas!! You’re making me so hungry! Thanks so much for sharing those details with me 🙂 Reply

  • Cynthia
    January 7, 2016

    I followed the recipe exactly and it was creamy and delicious. I think I might add a little celery next time. Reply

    • Natasha
      natashaskitchen
      January 7, 2016

      That sounds like a great idea! If you try it, let me know what you think of the celery. Reply

  • gina
    January 3, 2016

    Hello! I have a question, can I use rice wine instead of white wine? Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Gina, I haven’t experimented with rice wine in this recipe so I can’t say for sure if it would ruin the dish. I love how it tastes with the white wine so I probably would not experiment with rice wine. If you try it, let me know how it goes 🙂 Reply

  • Deanna
    December 28, 2015

    Could you use chicken legs or chicken wings? Reply

    • Natasha
      natashaskitchen
      December 28, 2015

      Yes that would be fine to use boneless, skinless chicken legs or wings – they are just a little more difficult to trim, particularly wings. Reply

      • Deanna
        December 28, 2015

        Ok thanks! I have only bone in legs right now:) I’m thinking I should probably just make the meal when I have boneless chicken 🙂 Reply

  • Melodie
    December 27, 2015

    This was so delicious…even my husband (who does not eat rice or pasta) loved it! Reply

    • Natasha
      natashaskitchen
      December 27, 2015

      Melodie, thank you for such a nice review. I’m glad you guys enjoyed it 😁. Reply

  • Lenka
    December 23, 2015

    Thank you Natasha!! Very good and easy dish!! Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      I’m so happy you liked it! 🙂 Reply

  • Lorrie B
    December 18, 2015

    Made this last weekend. The most delicious one pot meal I have ever made!!! Thank you for sharing this recipe. This is going to be my go to when I have to bring or make a dish for a cold day! Reply

    • Natasha
      natashaskitchen
      December 18, 2015

      Lorrie, thank you for such a great review on this recipe, what a compliment 😊. You are welcome and I’m very happy that you liked it. Reply

  • nicole mohr
    December 15, 2015

    Hi I was wondering if this recipe would turn out if i already had cooked rice and chicken ? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      I don’t think it would be the same in flavor or texture. I probably wouldn’t do it. Reply

  • Ruth
    December 7, 2015

    Yum! Thighs were ridiculously expensive at the store but tenders were on sale so I bought them. They were, as I expected, a tad dry at the end but really not bad. I forgot the final butter addition but it didn’t seem to really miss it. Next time I’ll use homemade chicken stock for a little added flavour but all in all this was quick, easy, and delicious. And with 3 boys, 2 of them teens, I always appreciate filling meals that don’t break the bank. Thanks! Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      I’m so glad your family enjoyed the recipe! 🙂 Thanks Ruth! Reply

  • Bridget Welch
    November 15, 2015

    This rice is absolutely fabulous! I added asparagus to the finished product and they paired perfectly!!! And it was SOOO EASY & QUICK!!! My husband, 19 year old AND 10 year old ALL LOVED IT!!! This recipe is a long term KEEPER!!! In fact, I’m gonna make this recipe the day after Thanksgiving using LEFTOVER TURKEY!!! I just know my extended family is gonna LOVE this as much as my hubby and kids did!!! Reply

    • Natasha
      natashaskitchen
      November 16, 2015

      I’m so happy you all loved it! Bridget, thank you so much for the awesome review! 🙂 I love your idea of using leftover turkey! Reply

    • LaTrice
      November 16, 2015

      What a brilliant idea to use leftover turkey!! I’ll definitely try that!!! 🙂 Reply

  • November 15, 2015

    Thank you for this delicious recipe! I love following your site and trying the different things you make. I have to eat gluten-free so I am always modifying recipes and I can’t wait to try more of yours. However, this recipe, naturally gluten free, was a hit for my entire picky family, even adding the carrots! Reply

    • Natasha
      natashaskitchen
      November 15, 2015

      I’m so happy you loved the recipe. Thank you for following my site and trying the recipes. It means alot to me 🙂 Reply

  • LaTrice
    November 14, 2015

    The Creamy Chicken and Rice is absolutely DELICIOUS!! Unfortunately, I didn’t have any white wine and fresh Italian parsley available-plus, I forgot to add a bay leaf. I did add some chopped garlic at the very last minute, grated Parmesan cheese, and some butter. It was so good that I almost ate the whole pot! Lol!! Thank you so much for this phenomenal recipe, Natasha!!! Reply

    • Natasha
      natashaskitchen
      November 14, 2015

      I’m so happy you loved it! Thank you for sharing your phenomenal review! 🙂 Reply

  • Cat
    November 12, 2015

    Question: what are your thoughts on using wild rice instead? Reply

    • Natasha
      natashaskitchen
      November 13, 2015

      I haven’t tried wild rice but it may take longer to cook. One of my readers reported that with brown rice it took 45 minutes rather than 15 with white rice, so I guess cook it to desired tenderness. Let me know how it goes with wild rice if you try it. It sounds like a healthy and tasty substitution. Reply

  • Beth
    November 8, 2015

    I loved this recipe. I used regular broth, but lessened the salt, as suggested in an earlier post. Also, I cut up some asparagus and added during the last few minutes to add some green. Delicious. Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      Thank you for the great review Beth 🙂 . I like the idea of adding asparagus, so I will be trying that myself. Reply

  • Elina
    November 6, 2015

    Thanks for the recipe, Natasha! My picky family loved it. I make chicken and rice often but always thought that it lacked something. Now it know it was wine 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      Elina, thank you for the review, and you are very welcome :). Reply

  • LoriB
    October 26, 2015

    Just made this and wow!! Really easy. I used the already cut up matchstick carrots because i had them and I smashed and added the garlic cloves at the end of the recipe, used NomNom Paleo’s “Magic Mushroom Salt mixture” for my salt (which has salt in it) and used the full amount the recipe called for. I used cheap Clos de Bois chardonnay wine and regular Simply Organic chicken broth from Kroger because they are on sale right now. This is officially my new go to chicken and rice. This is exactly the way I always want chicken and rice to taste and never does. I am going to make this next time we go camping. The adults and kids will just die!! Thank you!! Reply

    • Natasha
      natashaskitchen
      October 26, 2015

      Thank you for such a wonderful review Lori and great job on improvising :). Reply

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