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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 247 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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  • Julia Gumenyuk
    October 9, 2017

    I absolutely love this recipe! Made it tonight for the first time and my guests couldn’t believe that it wasn’t bought from a resturant. Lol. Reply

    • Natasha's Kitchen
      October 9, 2017

      That’s great Julia! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your wonderful review! Reply

  • Ksha
    October 9, 2017

    Dying to make this! Looks so delicious. Can this be frozen?

    I am traveling and wanted to freeze some meals so I won’t have to worry about groceries when I gat back. Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      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. Reply

      • Ksha
        October 9, 2017

        Thank you Reply

        • Natasha's Kitchen
          October 9, 2017

          You’re welcome! 🙂 Reply

      • Laurie
        October 9, 2017

        I have frozen part of the recipe. I go through adding the wine and cooking it down. Step 3 I think. When you’re ready to make your meal you just thaw, warm up the chicken mixture, add the hot chicken broth (broccoli for my variation) and garlic, etc. works like a charm! Reply

        • Natasha's Kitchen
          October 10, 2017

          Awesome! Thanks for sharing your helpful tip Laurie! Reply

  • Regina Phalange
    October 8, 2017

    I’ve made this recipe probably 10 times, and it is AMAZING. I add water chestnuts for a surprise crunch too. 🙂 Reply

    • Natasha's Kitchen
      October 8, 2017

      Awesome! I’m glad you love the recipe Regina! Thanks so much for sharing! Reply

      • Anna philange 🤣
        March 30, 2018

        🤣 ‘Regina philange’ is phoebe’s alias on “friends” hehe. Philange means finger. Idk why but at 5 am when I’m browsing recipes I know I need to grocery shop for. That name gave me a good laugh. Love love love this recipe. I’m pretty sure it’s my fav savory recipe on here, most used for sure! Reply

        • Natasha's Kitchen
          March 30, 2018

          I’m happy to hear this recipe is one of your favs! Thanks for sharing Anna! 🙂 Reply

  • chad brusse
    October 3, 2017

    Second Natasha’s Kitchen recipe we’ve made this week. And a second hit with the family. Very much like a yummy risotto, but you attend to this recipe far less than you do with risotto. Reply

    • Natasha's Kitchen
      October 3, 2017

      That’s awesome! I’m glad to hear that! Thanks for sharing Chad! Reply

  • Vita
    September 26, 2017

    So delicious! Thanks so much for sharing! Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome Vita! I’m glad you love it! Reply

  • Allie
    September 24, 2017

    Hey I’ve made this couple times and we love it! Husband wants to make it at his Fire station but I told him it has wine (not allowed lol) any way I can still make it without the wine or substitute it with something else? Thanks! Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      Hi Allie, it won’t be quite the same but you can use chicken broth instead and add a little lemon juice for a splash of flavor. Reply

  • Michelle
    September 17, 2017

    I just had to leave a comment. I absolutely loved this meal. It is just turning fall and was cold outside and this was the perfect comfort food. My boyfriend also loved it. I make a huge friendsgiving meal every year and he told me that I must add this dish to the menu. The leftovers were just as good the next day. Great recipe! I will be making it again. I followed the recipe exactly, but just added another pound of chicken thighs. Reply

    • Natasha's Kitchen
      September 18, 2017

      I’m glad to hear you enjoy the recipe so much Michelle! Thanks for sharing such an excellent review! 😀 Reply

  • September 17, 2017

    This was the best chicken and rice I’ve ever tasted! The flavors were incredible and my whole family devoured it! Thank you for all of your great recipes! I love this site. Reply

    • Natasha's Kitchen
      September 17, 2017

      WOW! What a fantastic review! I’m glad you family enjoys the recipe as much as mine does! Thanks for following Lauren 😀 Reply

  • Laurie
    September 9, 2017

    I’ve made this recipe several times now. My family dearly loves it! I add chopped fresh broccoli to mine. Sooooo goood!! Reply

    • Natasha's Kitchen
      September 10, 2017

      I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review Laurie! Reply

  • Andrea
    September 8, 2017

    Hi Natasha. Sounds delicious! I have already cooked jasmine rice in my freezer from a previous recipe where I made too much! If I use that, would I still simmer for the 15 minutes to absorb the garlic flavor? Thanks! Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      Hi Andrea, I haven’t tried adding pre-cooked rice to this so I can’t give you exact details on that modification, but you will have to reduce the amount of liquid considerably or the rice would be completely mushy by the time the liquid was all gone since cooked rice won’t really absorb water. I would still recommend using uncooked rice for this recipe if following the recipe instructions. Reply

  • Nataly
    September 6, 2017

    This was a great recipe! Instead of chicken thighs, I used chicken tenders and cut them into small cubes. I also didn’t add cheese and it was still perfectly creamy! Can’t wait to try out other recipes 🙂 Reply

    • Natasha's Kitchen
      September 6, 2017

      I’m happy to hear that Nataly! Thanks for sharing your great review with other readers! Reply

  • Karla
    August 21, 2017

    This is amazing! Let’s meet for dinner and I’m eating it right now. And my two little boys love it too!
    I love everything I’ve me off of your site so far! The recipe is our easy to follow and my family and I enjoyed them very much. I Did have a question about the rice. I didn’t wash the rice but some recipes tell you to do that before. What is the difference? Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Hi Karla, I’m so glad you and your family are enjoying our recipes. That is just music to my ears (so to speak) ;). Regarding the rice, it depends on the recipe and how you want the consistency of your dish to turn out. This rice is meant to be a little creamy so I don’t rinse off the starch. When you rinse, you rinse off the excess starch and your rice won’t be as sticky. Reply

  • Bobbi
    August 14, 2017

    This was amazing! Will be making again. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      Thats awesome!! Thank you for the amazing review 🙂 Reply

  • Keira
    August 13, 2017

    Absolutely love this recipe! I’ve made it a few times now and it’s definitely one of my favourites. I also add grated zucchini, leek and enoki mushrooms to pack in a few more veggies.
    Thanks! Reply

    • Natasha
      natashaskitchen
      August 13, 2017

      Keira, thank you for the great review and you are very welcome 😬 Reply

  • Michelle
    July 9, 2017

    I made this tonight after searching google for “one pot chicken and rice.” Wow am I glad I came across your recipe, it was so good! I didn’t have carrots but had celery to use up so I did that instead. No white wine at home so I just used chicken broth. It was excellent, thank you! Reply

    • Natasha's Kitchen
      July 10, 2017

      That’s wonderful, I’m so glad you found my site Michelle! Thanks for sharing your fantastic review! Reply

  • Oksana
    July 8, 2017

    Hi Natasha! I made this today without the wine and used a cup of chicken broth with lemon squeezed into it. It turned out fantastic! Didn’t miss the wine at all (I’m preggo and don’t want to risk it) I used dried parsley and seasoned with a teaspoon of Drippin Chicken seasoning I have instead of one of the teaspoons of salt. Bomb!! Will be making again, thank you! Reply

    • Natasha
      natashaskitchen
      July 8, 2017

      I’m so glad you loved it!! Thank you for sharing your modifications. I’ve never tried that seasoning but I will have to keep an eye out for it! 🙂 Reply

  • Marina
    July 3, 2017

    That was So. Good. It was quick, easy, and flavorful and it needed ingredients that I already had! – love when that happens. My husband loved it and ate it right up. Will be making this one again, guaranteed. (I squeezed out the cloves of garlic and added that to the dish, like you suggested in the directions. That was fantastic). Reply

    • Natasha's Kitchen
      July 5, 2017

      Yes! I’m so glad to hear how much you both love the recipe! Thanks for sharing your excellent review Marina! Reply

  • Rebecca Harlan
    June 21, 2017

    This recipe is so great! It smells like rice a roni in my house right now and my husband is chomping at the bit!! Only a little longer of a wait because I’m using the slower brown rice 🙂 Every taste test has me foaming at the mouth. Reply

    • Natasha's Kitchen
      June 21, 2017

      That’s awesome! I’m so glad to hear you love the recipe! Thanks for sharing Rebecca! Reply

  • Mary
    June 20, 2017

    Hi Natasha! We LOVED this meal! My husband wouldn’t stop talking about how good it was! I love your blog. Can’t wait to try even more of your recipes. Thanks for all your hard work! Reply

    • Natasha's Kitchen
      June 20, 2017

      You’re welcome Mary! I’m so glad to hear you both love the recipe! Thanks for following and please let me know what you think of the recipes! Reply

  • Neha Mathur
    June 8, 2017

    Hi Natasha, can you suggest a substitute for wine in this recipe? Reply

    • Natasha
      natashaskitchen
      June 8, 2017

      Hi Neha, you could add chicken broth and a splash of lemon juice for a little extra flavor. Reply

  • Em
    June 6, 2017

    Don’t own a dutch oven- can I just use a regular pot? Reply

    • Natasha
      natashaskitchen
      June 6, 2017

      Hi Em, Yes, but It will work best if it has a heavy bottom so it distributes heat more evenly and does not scorch the bottom. Reply

  • Vika
    April 22, 2017

    Wow bomb.com my kids absolutely love this recipe . Also with me being pregnant and going through morning sickness this had been a great meal that I can actually hold down well. I don’t know what we’d do without you Natasha Reply

    • Natasha
      natashaskitchen
      April 22, 2017

      Vika, thank you for another wonderful review 👏🏼. Reply

  • Viktoriya
    April 19, 2017

    Natasha, I always feel like i gotta thank you for another winning recipe that i try)
    I made this creamy rice for Easter. Just substituted wine for same amount of chicken bullion with lemon juice. Everything else exactly like its written. Oh, wow! Creamy and dreamy) lol
    Its so comforting, full of flavor and tastes great even beying cold)
    My hubby really like this dish. He even said that he likes it more than regular plov))
    Also, asked me to make it again for him when he will be out of town working. I mean, come on! that is what i call a winner)))
    Thanks to you, darling!
    ps. i am so confident in your recipes that i was brave enough to make it first time for Easter family gathering.
    Keep up with amazing work!👍 Reply

    • Natasha's Kitchen
      April 19, 2017

      I’m so happy to hear this Viktoriya! Thanks for following and sharing your amazing review! 😀 Reply

  • Amy
    April 11, 2017

    Hi Natasha :). I’ve made this before and loved it! Is there a way to convert the recipe for an instant pot? Thanks for your help! Reply

    • Natasha
      natashaskitchen
      April 11, 2017

      I’m so glad you enjoyed it!! I don’t have an instant pot so I can’t really advise on that – maybe someone else has tried…?? Reply

    • Jessica
      April 19, 2017

      Love my instant pot!! This would be a good recipe to convert!! Reply

  • Amy
    April 4, 2017

    I LOVE this recipe. We enjoy it at least 1-2 times per month. It’s comfort food and I love anything with a white wine reduction. I usually halve it four our family of 4, but we are hosting an exchange student from France and this is the first meal I’ve chosen to serve- full size. I’m sure he will love it. Thank you! Reply

    • Natasha's Kitchen
      April 4, 2017

      You’re welcome Amy! I’m happy to hear the recipe has made it into your rotation! Thanks for sharing 🙂 Reply

  • Caitlin
    April 2, 2017

    Hi there! I’m going to try this tomorrow! I was just wondering what vegetables you’d suggest adding to it, as I’m trying to up my vege intake at the moment! Thanks! Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      Hi Caitlin, I have had several readers report good results adding things like: edamame, corn, peas, green beans, broccoli and cauliflower (adding it to the uncooked rice). I hope that helps! 🙂 Reply

  • April 2, 2017

    This is the best dish I have ever made! I do not change a thing. SO yummy! Reply

    • Natasha's Kitchen
      April 2, 2017

      WOW! That’s great Mary! Thanks for sharing your wonderful review 🙂 Reply

  • Heidi Osborne
    March 23, 2017

    I made this today for the first time. Knowing how easy it was to make I called my girlfriend while making it

    Bad idea. I put the broth in before the wine. So with nothing to lose I added the wine and let it boil down about 10 minutes and then added the rice. After 15 mins. all of the liquid wasn’t quite absorbed so I took off the lid and simmered it a while longer and voila! Added the cheese and the parsley. Tasted great. Whew. Thought I had I really screwed up.

    P.S. I doubled the cheese. Yum. Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      I’m glad it still worked out for you!!! Phew!! Reply

      • marlene bianco
        May 24, 2017

        Cooked this recipe yesterday…. it was excellent! Added mushrooms and spinach to it… Thank you for this recipe 🙂 Reply

        • Natasha's Kitchen
          May 25, 2017

          YUM! That sounds fantastic! Thanks for sharing Marlene 🙂 Reply

  • Sutton
    March 22, 2017

    Hello Natasha, I haven’t tried this recipe as I’m searching for a 1 pot chicken recipe and yours look delicious (especially with the unlimited raves :). 2 questions : how many does this recipe serve? How do you reheat in the Dutch Oven? I’m thinking of making this to sell during a money raising charity event and hoping my 1 and only magic pot (Dutch oven) can accommodate 40 people. Reply

    • Sutton
      March 22, 2017

      Oops just saw that it serves 8-10 people 🙂 how about reheating? How do I reheat? The charity event starts at 11am on 28th May (I know I need plenty of ahead time to plan), is it possible to make it the night before and reheat next morning? How about the cheese, do I add it right at the end of actual cooking or during reheat? I’ll have like a small burner during the event to keep this dish hot, can I do that or it’s alright to serve at room temperature? Reply

      • Natasha
        natashaskitchen
        March 22, 2017

        Hi Sutton, I would add the cheese at the end of actual cooking so it incorporates and forms the proper creamy consistency. This recipe does reheat well but it definitely tastes best when it’s served fresh and warm. If you have a small burner, I would use it, or keep it warm in a slow cooker. I hope that helps! Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      I’m glad you found the answer to your question. I hope you have a successful event! Reply

  • Joan Amore
    March 20, 2017

    Nathasha, I made the creamy chicken and rice recipe yesterday. It turned out great! I watched the video first and then followed your recipe. Looking forward to making more or your recipes. Reply

    • Natasha's Kitchen
      March 20, 2017

      Good to hear Joan! I’m happy to hear you enjoyed it. Please let me know what you think of the other recipes! 🙂 Reply

  • Cindy
    March 15, 2017

    How about grated cauliflower? Can you use this in place of rice or half the rice>? Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      I really haven’t experimented that way so I can’t really give you advice on that substitution. If you test it out, let me know how it goes! You may want to use less water since cauliflower doesn’t absorb as much water as rice does. Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      I really haven’t experimented that way so I can’t really give you advice on that substitution. If you test it out, let me know how it goes! You may want to use less water since cauliflower doesn’t absorb as much water as rice does. Reply

  • Karen Hateley
    March 11, 2017

    Fabulous recipe! Very tasty, and both kids (9 and 11 years old) loved it (a rare achievement!), plus big hit with my husband as well. Been looking for a recipe like this (one-pot especially!) for quite a while now. So glad that I’ve found it and will definitely do it again. Thank you! Reply

    • Karen Hateley
      March 11, 2017

      Also … forgot to mention … great website as well. Wonderful videos which really help bring the recipe to life, plus make it so much easier to follow (not to mention that it helps to cast away any doubts as to whether you’re doing the right thing or not … speaking as a completely amateur cook, that is!) Reply

      • Natasha's Kitchen
        March 11, 2017

        Thank you for the great compliments!! 😀 Reply

    • Natasha's Kitchen
      March 11, 2017

      You’re welcome Karen! I’m so happy to hear your family enjoys it as much as mine does! 🙂 Reply

  • Elizabeth Lyashevskiy
    February 28, 2017

    Just made this and it was a huge hit with my husband and 1 year old! I accidentally added an extra cup of broth but it cooked out just fine. I used Chloe Chardonnay. Super fragrant and delicious and won’t break the bank. Reply

    • Natasha's Kitchen
      February 28, 2017

      I’m glad the whole family approves!! Thanks for sharing your wonderful review 😀 Reply

  • Vanessa
    February 26, 2017

    This is my go-to weeknight dinner! I followed the recipe and didn’t need to make any changes. So yummy! Perfect comfort food without being super heavy. Love this and all of your recipes! Reply

    • Natasha's Kitchen
      February 27, 2017

      Awesome! I’m glad to hear you love the recipe Vanessa! 🙂 Reply

  • Cara
    February 25, 2017

    I have made this recipe a number of times and LOVE it! So fresh and comforting but not heavy. It is a go to recipe for us.

    A note about brown rice….
    We tried brown rice for the first time tonight and followed the directions as we always have. Perhaps our brown rice was grown in some crazy alternate universe and has different properties but from our experience.. we cooked it 45 minutes and it was still underdone and a bit soupy/watery. We added on another 5 minutes..tested….then added 12 minutes at a higher temperature..at that point the soupiness was gone and it looked like it should have been done but there was still that raw hardness inside the brown rice. We were hungry and finished it up and ate it anyway but just a note to anyone who wants to try brown rice.. it may be 45 minutes.. or it may be closer to an hour+ to get that rice cooked. We have not tried instant brown rice so that may be the usual 15 minutes as listed.

    Every time we have used jasmine rice it has come out perfect and the leftovers never last long. This recipe is still amazing, but I just want to add that brown rice may not be worth the added time for some. Reply

    • Natasha
      natashaskitchen
      February 27, 2017

      Thank you so much for sharing your notes and advice about the brown rice and for the great review! I’m so glad this is a go-to recipe for you 🙂 Reply

    • Carrie
      March 1, 2017

      There is a FANTASTIC way to cook brown rice and it turns out perfect every time. There are many sites that have the directions…one is http://www.skinnytaste.com. Go there and search: how to make perfect brown rice every time. It really works. Hope you try it! Reply

  • Cooking Mama
    February 25, 2017

    Wow! So delicious! I loved the blend of flavors! The used fresh chicken breast tenders instead of chicken thighs and minced garlic instead of the head of garlic. Thank you SO much for this! I really enjoy your recipes! Reply

    • Natasha's Kitchen
      February 26, 2017

      My pleasure! Thank you for sharing your wonderful review! 😀 Reply

  • Tammy
    February 23, 2017

    Hi Natasha! This looks amazing! Just wondering….I saw on an earlier comment that you said that you could just use the broth instead of the wine. So does that mean I would put in a total of 6c of broth plus a little lemon juice? Thanks so much. Looking forward to making this. Reply

    • Natasha
      natashaskitchen
      February 24, 2017

      Hi Tammy, I do love this best with wine, but if I needed to substitute, I would probably use just an extra half a cup of chicken broth with a squeeze of lemon juice for flavor and boil it down 5 minutes. The wine gets boiled down so if you just added an extra cup of chicken broth with the rest of the broth, it would be too much liquid for the rice. I hope that makes sense. And I hope you love the recipe! Reply

  • Patrick
    February 11, 2017

    This was really great. Made everything according to your times and it turned out fantastic. I added some frozen edamame when I added the stock to up the vegetables a bit. I think adding mushrooms during the sweating phase would also be a great addition. Wonderful one pot dish. Reply

  • Valerie
    February 8, 2017

    Do you think substituting with chicken breasts would work as well? Reply

    • Natasha
      natashaskitchen
      February 8, 2017

      Hi Valerie, 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. Reply

  • Anna
    February 5, 2017

    This is hands down the best form of rice I’ve ever had. Better than any risotto, pilaf,plov, fried rice, and anything in between. It’s my favorite meal to make in these harsh winter months. Thank you for this recipe! Reply

    • Natasha's Kitchen
      February 5, 2017

      This is so nice to hear Anna! You’re so welcome. You’re review definitely put a smile on my face!! 🙂 Reply

  • Deb
    February 1, 2017

    Hello,
    All of your recipes look great! I’m very happy that I stumbled upon your website.
    Here’s a general question.
    What can be used in recipes instead of wine? We don’t/can’t drink alcohol. I know it ‘burns off’ but is there a substitute? Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Hi Deb, 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. Reply

  • Ella
    January 31, 2017

    Hello! Natasha
    Why exectly jasmine rice? Would this dish still be creamy if I use basmati rice, or is it best to use jasmine rice ?
    Thankyou! Reply

    • Natasha
      natashaskitchen
      February 1, 2017

      Hi Ella, the cooking instructions are for Jasmine rice. Various varieties of rice have slightly different requirements for water and cooking times so I streamlined it by writing Jasmine rice and that is the usual rice that we buy 🙂 Reply

  • Pilar
    January 29, 2017

    OMG – incredible. I made it and had to pull myself away from it as did hubby. Reply

    • Natasha's Kitchen
      January 29, 2017

      Awesome!! I am glad to hear you loved it! Reply

  • Rachel
    January 28, 2017

    This looks amazing! I would love to try it this week, but is there anything I can use in the place of the butter Reply

    • Natasha
      natashaskitchen
      January 28, 2017

      Hi Rachel, the butter adds really great flavor and moisture but I suppose you could stir in a little extra oil instead 🙂 Enjoy! Reply

  • Viktoriah Hastings
    January 27, 2017

    Thank you for a delicious chicken and rice recipe without cream of disgusting soup i have been looking for a long time for a chicken and rice recipe without the garbage in a can and i am so glad i finally found one i cant thank you enough i will be halving the recipe as i live alone and i will be omitting the wine as i havent consumed alcohol in 10 years due to a bout of cancer im always worried the alcohol wont cook out and ill cut the garlic to 1 clove as the garlic i am growing is mutant lol one clove is 2 inches big and any recipe i see with cheese i always try im trying to recreate my mothers creamy chicken and rice and my mother is very protective of her recipes and most of the recipes i see are american that include packet dressings which dont exist in australia or cheeses like montery jack that also dont exist so once i try this i am sure i will update you on how delicious it is thank you so much for an awesome recipe! Reply

    • Natasha's Kitchen
      January 27, 2017

      You are welcome!! 🙂 Reply

  • January 19, 2017

    A.Mazing.
    De.Licious.
    My parents were over for dinner and it was a hit with my parents and my husband as well as myself.
    Also I found your timing for each step was spot on. Reply

    • Natasha's Kitchen
      January 19, 2017

      I am glad to hear your family enjoys it as much as mine does! Thanks for sharing Amanda 🙂 Reply

  • Sarah
    January 6, 2017

    This was sooo good and even better with a small squeeze of lemon over my dish Reply

    • Natasha's Kitchen
      January 6, 2017

      Thank you for sharing your review Sarah! So nice to hear 🙂 Reply

  • Liya
    January 2, 2017

    This was amazing! I first tasted this at a friend’s house then made it myself with brown rice (instant) and it was absolutely fabulous! Thank you for another delicious recipe! Reply

    • Natasha's Kitchen
      January 2, 2017

      So glad you loved it Liya!! Reply

  • Colleen Nielsen
    December 27, 2016

    This is one of our family’s favorite meals, especially on a cold night. I love how the rice is so creamy. What size Dutch oven would work best? I’m thinking of buying one with all the after Christmas sales. Reply

    • Natasha
      natashaskitchen
      December 27, 2016

      Hi Colleen, it depends on the size of your family. Our family of 4 uses our 5 1/2 qt dutch oven for pretty much everything :). I’m so happy to hear your family enjoys this!!! Reply

  • Ashley
    December 19, 2016

    I made this and it was DELICIOUS! I used what I had in my kitchen so I subbed carrots for corn, used 1.5 cups rice instead of 2, subbed thighs for drumsticks and lastly, Gruyere cheese instead of parm – turned out absolutely fabulous! Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      I’m so happy you enjoyed it!! 🙂 Thank you for sharing your amazing review and gruyere sounds so yummy!! Reply

  • Anastasiya
    December 11, 2016

    Can I use Sauvignon blanc wine? Reply

    • Natasha
      natashaskitchen
      December 11, 2016

      I think that should work fine 🙂 Reply

  • Laura
    December 5, 2016

    This was a delicious recipe. It is going into our normal rotation. Thanks for sharing it! Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Laura, thank you for such a nice review and you are very welcome! 😬 Reply

  • ansley
    December 5, 2016

    Can you use a cast iron dutch oven instead? Reply

    • Natasha
      natashaskitchen
      December 5, 2016

      Hi Ansley, Yes :). My pot in the photos is exactly that; cast iron dutch oven. 🙂 Reply

  • Diana
    November 27, 2016

    Looks sooo good! I was just wondering if you could substitute leftover turkey instead? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Diana, I think that would work fine – me know how you like it! Oh, if you have leftover turkey, my very favorite leftover turkey recipe is this one.  Reply

      • Diana
        November 28, 2016

        Ok thanks, I’ll let you know 🙂 Reply

  • Inna Liogky
    November 22, 2016

    This was so delicious and super easy to make!!!! Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      Inna, thank you for such a nice review, I’m so happy to hear that 😁. Reply

  • Lyn
    November 14, 2016

    Question what can I use instead of White wine? could I use a wine vinegar? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Hi Lyn, I wouldn’t substitute with the wine vinegar. 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. Reply

  • Stephanie Marsh
    November 13, 2016

    With this recipe, we not only satisfied the pickiest 4 year old eater ever born, but he repeatedly declared “I wuv this.” Thank you so much for such an easy and delicious recipe. This dish will be on our table many times to come. Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      Aww! That is seriously the sweetest review! I’m smiling big :). Thank you for sharing that with us 🙂 Reply

  • November 12, 2016

    This was ridiculously delicious. My whole family loved it. Thanks for sharing it! Reply

    • Natasha
      natashaskitchen
      November 13, 2016

      I am so happy you all loved it! 🙂 Reply

  • Colleen Hotchkis
    November 11, 2016

    Wow your recipes never disappoint! I’ve made this one before and it’s a keeper! Used brown rice and as it cooks my husband is saying that smells great. Thanks for all your recipes there fantastic Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      I’m so happy you liked it!! Thank you for sharing your wonderful review. It really is so encouraging! 🙂 Reply

  • Lilian
    November 9, 2016

    This is an awseme recipe. I make it weekly now and my kids just love it! It is one of my go to recipes since its soo easy to make it. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      Awww I’m so happy to hear that! 🙂 Reply

  • Beth S
    November 6, 2016

    Thank you for an amazing recipe. The house smelled so good, and we gobbled it up. I love that there are leftover of this in my fridge! Reply

    • Natasha
      natashaskitchen
      November 6, 2016

      You are very welcome Beth and thank you for such a great review 😀. Reply

  • Debbie
    November 4, 2016

    Made this tonight and it was awesome. I only had white long grain rice, 15 minutes and rice not done, tried at 20, still not quite done, about 3 minutes later, PERFECT! Really enjoyed this recipe Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Debbie, I’m glad to hear that you liked the recipe 😀. Reply

  • Zofia
    November 3, 2016

    Hi Natasha,
    I just wanted to let you know that this is my favorite recipe. I made it several time and it always comes out very good. Thank you.I tried other recipes as well but this one is very quilt. Love it! Reply

    • Natasha
      natashaskitchen
      November 3, 2016

      Zofia, thank you for sharing such a nice review with us 😁. I’m glad to hear that you have a new favorite recipe. Reply

  • Angie
    October 31, 2016

    Hi, I made it twice already, once with apple cider vinegar and the other time I actually bought white wine. It wasn’t too bad but my husband did say that it was a little too sour. I followed the recipe really close and did add 1 cup of the wine. My question is, is the flavor supposed to come out sour? Thank you for all your recipes, your website is my go-to when I don’t know what to cook:-) Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      Hi Angie, I’m always happy to help troubleshoot. There should not be any sourness in the recipe. What kind of white wine did you buy? Hopefully not a cooking wine (as that has extra additives and doesn’t really work well in recipes)? If it tastes too strongly of wine, that means you needed to cook out more of the alcohol before adding the other ingredients. You’ll see in the video when I cook down the wine, there is pretty much no liquid left in the pot. I hope that helps for next time! 🙂 Reply

      • Angie
        November 2, 2016

        Hi, no it was Pinot Grigio from Costco. That might have been what happened, I might have left a little of the liquid still in there. I will try cooking it down more or just adding less next time. Thank you(: Reply

        • Natasha
          natashaskitchen
          November 2, 2016

          Hi Angie, that is probably the cause of any sour flavor. Even if you use less, make sure you cook it out 🙂 Reply

  • Kristian
    October 23, 2016

    Can I omit white wine? Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Hi Kristian, I really like how the white wine flavors the rice, but I have had readers omit it and use a little extra broth instead with good results 🙂 Reply

  • Mila L.
    October 18, 2016

    Natasha, thanks for the recipe. Made this tonight using chicken breast and added fresh squeezed lemon juice instead of white wine since didn’t have any on hand and this turned out delicious. Will be adding this one to my family recipe collection. Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Mila, you are very welcome 😁. Thank you for yet another great review! Reply

  • Amy
    October 18, 2016

    I love this recipe, and shared it with my sister and several friends, who also love it (so do their kids!). I make this about once per month and will eat it cold for breakfast, it’s that tasty. Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      I’m so happy to hear you enjoy it that much! 🙂 Reply

  • Marianne
    October 11, 2016

    Could you use gruyere cheese? I have some that I bought for another recipe, but I didn’t use even half of it. Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Hi Marianne, I haven’t tried this recipe with gruyere cheese so I can’t say for sure. I do like gruyere cheese but it does have a stronger flavor than parmesan. It’s easy to test and add it to taste because it goes in last :). If you try it, I’d be curious to know how you like it! 🙂 Reply

  • Amy
    October 9, 2016

    Can I double this and still have it fit in one 8 quart pot? Reply

    • Natasha
      natashaskitchen
      October 9, 2016

      Hi Amy, I haven’t tried doubling this one. I think it would fit but I’m wondering if it would cook properly if the pot is a tall pot rather than a wide one. Doubling the recipe and having less surface area, might not affect the cooking time or how long it takes to evaporate the liquid in the pot. Reply

  • Rissa Watkins
    October 6, 2016

    Why un-rinsed Jasmine rice? I always rinse my rice. So many times there are bugs in it that float to the top. Reply

    • Natasha
      natashaskitchen
      October 6, 2016

      The starch from the rice helps to form the final creaminess of the rice. I haven’t seen bugs in my rice (I also usually rinse my rice in most recipes), but if you’re seeing bugs, definitely give it a rinse 🙂 Reply

  • Gina
    October 5, 2016

    this is so good! This is my second time making it. It came out even better today than it did the last time. It’s going in my recipe rotation! Thank you for a wonderful recipe. Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      I’m so glad you enjoyed it!! 🙂 Reply

  • Beth
    October 3, 2016

    Hi! this looks delicious. Wondering if I could substitute Ghee for the butter, and if it would work with wild rice? Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Yes that should work! 🙂 You can sub ghee in place of butter or oil for most any style of cooking. Reply

  • Fatmah
    September 30, 2016

    Delicious recipe!!! Loved it!
    (I didn’t even use wine..) I replaced it with water since I only had 4 cups of stock. Thank you!!! Reply

    • Natasha
      natashaskitchen
      September 30, 2016

      You’re welcome! I’m so happy you enjoyed it Reply

  • Natasha
    September 22, 2016

    can a regular pot be used instead? Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Yes, but It will work best if it has a heavy bottom so it distributes heat more evenly and does not scorch the bottom. Reply

  • Carol
    September 19, 2016

    Hi Natasha – one day a month some friends and I each make a very large chicken & rice casserole, refrigerate overnight, and the next day take them to a church 30 mins away and reheat in their oven to feed the homeless. Would the cooking the day before and reheating work with your recipe? If so, should we add more liquid while reheating? I intend to make this w/o wine and with long grain white rice and chicken breasts (already have). Also, can I use baby carrots cut in half? Thanks so much – your recipe and all the good reviews sound great! Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Carol, this would reheat fine, but do add more liquid so that rice won’t get dry. Let me know how it turns out 😄. Reply

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