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Creamy Chicken and Rice Recipe (a one-pot meal)
My chicken and rice recipe is a hearty one-pot dinner recipe my family loves. The juicy chicken and rice are packed with flavor from a simple white wine-butter sauce. This recipe is perfect for a weekday or hosting a group of friends, since it's a crowd-favorite!
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 1/2 cups low sodium chicken broth, hot
- 2 cups Calrose or Jasmine rice, rinsed**
- 1 head 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).
- Add 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).
- Pour in the wine - 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 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 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
** 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 to 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.
Storage:
Leftovers keep well in the fridge or freezer, so allow the chicken and rice to cool slightly, and then pack in an airtight container promptly.- To refrigerate - store in the fridge and enjoy within 4 days.
- To freeze - use a freezer-friendly airtight container and store in the freezer for up to 3 months for the best quality. Thaw in the fridge overnight.
- To reheat - heat in the microwave or in a skillet on the stove until 165°F throughout. You can add a bit of chicken stock if it begins to look dry.
Nutrition Facts
Creamy Chicken and Rice Recipe (a one-pot meal)
Amount per Serving
Calories
387
% Daily Value*
Fat
15
g
23
%
Saturated Fat
6
g
38
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
58
mg
19
%
Sodium
632
mg
27
%
Potassium
510
mg
15
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
23
g
46
%
Vitamin A
2388
IU
48
%
Vitamin C
5
mg
6
%
Calcium
97
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.