This creamy Chicken and Rice is an easy, one-pot meal that’s ready in under an hour. Tender chicken and rice cook together in a flavorful broth with white wine, garlic, and vegetables. Stir in butter and Parmesan at the end for a creamy, risotto-like texture without any cream. It’s a comforting, family-favorite meal that’s easy enough for busy weeknights.
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Helpful Reader Review
“I have made this meal so many times, I’m shocked I don’t have it memorized! It’s my husband’s favorite meal and always delicious!“ – Lindsay ★★★★★
Chicken and Rice Video
This has been one of my family’s favorite rice recipes and it’s the number one dish we make at the cabin when we need to feed a crowd. I hope it becomes a favorite in your home as well.
Why You’ll Love This Chicken and Rice
This recipe has the heartiness of Pilaf with the comforting flavors of Chicken Pot Pie and the creamy texture of Risotto. The rice absorbs all the delicious flavors of the chicken, vegetables, garlic, broth, and white wine as it cooks.
I still remember when I first developed this recipe; my husband and son sent all kinds of compliments my way, and my son ended his meal by saying, “Mama, your food is the best.” Yes, it’s that good and perfect for picky eaters. I immediately called my Mom and sisters to tell them about this dish! I could never keep a great recipe secret.
P.S. Want to make it even faster? Try my Instant Pot Chicken and Rice version, ready in just 30 minutes!
Ingredients for Chicken and Rice
Every ingredient builds incredible flavor and a creamy, irresistible texture. Here’s what you’ll need:
- Chicken thighs – Boneless, skinless thighs stay tender and juicy as they cook with the rice. Chicken tenders or chicken breast can also work.
- Olive oil and butter – Used to sauté the veggies and chicken. I reserve some of the butter to stir in at the end for a creamy finish.
- Onion and carrots – these aromatic veggies build a flavorful base.
- White wine – Use a dry white wine such as Chardonnay to add depth of flavor. You can substitute with chicken broth and a splash of lemon juice if you prefer to cook without wine.
- Chicken Broth – Use hot, low-sodium broth to control the saltiness.
- Rice – I prefer a medium-grain Calrose rice for a creamier result, but Jasmine rice also works.
- Garlic – A whole head of garlic cooks with the rice to infuse the dish with flavor.
- Seasonings – Salt, black pepper, and optional bay leaves season the dish, and parsley adds flavor and color at the end.
- Shredded parmesan cheese – Stirred in at the end to create a creamy, cheesy finish.
How to Make Chicken and Rice
This casserole cooks and serves in one pot, so you can save time in the kitchen.
- Sauté vegetables – Start by heating olive oil and 2 Tbsp butter in a Dutch oven over medium-high heat. Add onion, carrots, and 1 tsp salt and sauté for 8-10 minutes or until soft and golden.
- Cook the chicken – Add chicken thighs, bay leaves, remaining salt, and pepper, and sauté for about 5 minutes or until the chicken is golden on all sides.
- Add wine and rice – Pour in the wine and bring to a boil, scraping the bottom until most of the wine evaporates. Stir in the hot chicken broth and rice.
- Simmer – Slice the top off a whole head of garlic to expose the cloves, keepign the head intact and place it cut-side down in the center of the rice. Bring to a boil then reduce the heat to a low, cover and simmer for about 15 minutes or until the rice is tender.
- Finish and serve – Turn off the heat and remove the garlic (you can squeeze the softened cloves over the finished dish if desired). Quickly stir in the remaining 2 Tbsp butter, then stir in the parmesan cheese and parsley, and serve.
Tips for the Best Chicken and Rice
- Use hot chicken broth so the rice quickly comes back to a simmer.
- Use a tight-fitting lid while the rice cooks to trap steam.
- Check the rice for doneness. If the rice is still firm, add a splash of hot broth or water and continue cooking until it’s tender.
- Use the recommended rice – for consistent results, stick with Calrose rice. Other varieties absorb liquid differently and require adjustments in cooking time.
What to Serve with Chicken and Rice
This creamy chicken and rice is a complete meal on its own, but I love to pair it with a fresh salad or simple vegetable sides. Here are some of my favorites:
- Caesar Salad
- Cucumber Tomato Salad
- Roasted Broccoli
- Roasted Asparagus
- Greek Lettuce Salad (Maroulosalata)
Storage and Reheating
- To Refrigerate: Cool the chicken and rice, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight.
- To Reheat: Heat in the microwave or on the stovetop until it reaches 165°F throughout. If the rice seems dry, add a splash of chicken broth or water.
Chicken and Rice (One-Pot Recipe)
Ingredients
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 medium 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 1/2 cups low sodium chicken broth, hot
- 2 cups Calrose rice, or medium grain rise, rinsed*
- 1 head of garlic
- 1/3 cup Italian parsley, finely chopped
- 1/2 cup parmesan cheese, shredded, plus more for serving
Instructions
- Sauté veggies – Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once the butter is melted and hot, stir in diced onion, grated carrots, and 1 tsp salt. Sauté until soft and golden (8-10 min).
- Cook chicken – Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt, and 1/4 tsp black pepper. Sauté, stirring occasionally, until the chicken is golden on all sides (5 mins).
- Add wine and broth – 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.
- Cook – Without separating the cloves (leaving the root end intact), slice the top off to expose the cloves. Set the whole head, cut-side-down, into the center of your rice. Bring to a rolling boil, then reduce heat to low, cover, and simmer until the rice is fully cooked (15 mins).
- Season and serve – Turn off the heat, remove the garlic head (you can either push the cloves of garlic out into the rice and eat them or discard them), and quickly stir in the 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
Storage and Reheating:
Leftovers keep well in the fridge or freezer. Cool the dish before storing.- To refrigerate – store in the fridge up to 4 days.
- To freeze – use a freezer-friendly airtight container and freeze up to 3 months. Thaw in the fridge overnight.
- To reheat – heat in the microwave or in a skillet on the stove until 165°F throughout. Add a splash of water or chicken stock if it seems dry.
Nutrition Per Serving
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