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Chicken and Rice (One-Pot Recipe)
My creamy chicken and rice is a hearty one-pot dinner with tender chicken, rice, vegetables, and garlic simmered in a flavorful broth and white wine. Butter and Parmesan cheese are stirred in at the end to make it deliciously creamy. This recipe is perfect for a weekday or hosting since it's a crowd favorite!
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
*Recipe updated Oct 2026: I now recommend rinsing the rice to remove any dust or debris and added an extra 1/2 cup of broth for a creamier consistency.
*A note on using brown rice: Since brown rice takes longer to cook, plan on cooking for close to 45 minutes. Instant brown rice will take about the same amount of time as Jasmine rice. Cooking time and liquid needs may vary by rice type. For the most reliable results, use calrose or Jasmine rice as written.
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 Facts
Chicken and Rice (One-Pot Recipe)
Amount per Serving
Calories
479
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
73
mg
24
%
Sodium
789
mg
34
%
Potassium
625
mg
18
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
28
g
56
%
Vitamin A
2984
IU
60
%
Vitamin C
5
mg
6
%
Calcium
115
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.