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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)

4.87 from 339 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
Keyword: Creamy Chicken and Rice Recipe
Cuisine: American
Course: Main Course
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!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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