This One Pot Creamy Chicken and Rice features tender juicy perfectly seasoned chicken thighs nestled into creamy parmesan rice. It's an easy one-pot comfort food you'll want to make again and again.
One-pot meals are a staple for weeknight cooking. They make it easy to get a delicious meal on the table with minimal effort and cleanup. This chicken and rice recipe is hearty and comforting with subtly spicy chicken tucked into creamy risotto-like rice. Finish it with some chopped parsley for a beautiful dish that can be served right from the table.
Looking for more one-pot recipes? You love this Baked Italian Sausage with Peppers and Onion that can be served on rolls, over mashed potatoes, or just as is. Or try this creamy One Pot Pasta with Ricotta and Lemon. Have a little extra time? This hearty Slow Cooked Guinness Shepherd's Pie is loaded with slow-cooked meat and veggies and topped with creamy garlicky mashed potatoes.
Chicken Thighs - Boneless skinless chicken thighs are great for recipes like this because they are economical and they don't dry out easily. However, you can use chicken breasts if you prefer.
Rice - I used basmati rice for this recipe but any long-grain white rice will work.
Shallots and Garlic - Alliums add a lot of flavor to rice dishes. Feel free to use more or less than called for depending on your preferences. You can also use regular onion in place of the shallots.
Spice Blend - Garlic powder, Italian seasoning, cayenne (optional), salt, and pepper flavor the chicken. The cayenne adds a very subtle heat but you can leave it out if you prefer.
Parmesan - Freshly grated parmesan or Parmigiano-Reggiano adds creaminess and flavor to the rice. Avoid pre-grated parmesan for the best flavor.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Mix together the garlic powder, Italian seasoning, cayenne (if using), salt, and pepper. Trim away any excess fat on the chicken and then sprinkle the spice mixture over the chicken thighs making sure to coat all sides. Set aside.
Heat oil over medium-high heat in a shallow Dutch oven or large skillet with a lid.
Sear the chicken thighs in the hot oil for 3 to 4 minutes per side or until they are golden brown. Remove from the pan to a plate.
Note: The chicken will not be cooked through at this point. The goal is just to brown the outside.
Add the shallots to the pan and sauté for 3 to 4 minutes or until they are softened and slightly browned. Add the garlic and sauté for another minute.
Add the rice to the pan with the shallots and garlic. Sauté, stirring often, for about 2 minutes or until the rice lightly browns and becomes fragrant.
Pour in the chicken broth, heavy cream, parmesan cheese, and salt, and mix until everything is combined.
Add the chicken back into the pan along with any juices they released. Cover the pan and reduce the heat to medium-low. Simmer gently for 30 minutes.
Remove the pan from the heat and allow it to rest for 5 minutes before removing the lid.
Top with chopped parsley and serve warm.
Tips & Tricks
- Pre-season the chicken ahead of time. Not only will this save you time at dinner, but it will also make the chicken taste even better.
- Like some heat but you're serving this to kids or others who don't? Skip the cayenne in the seasoning blend but serve red pepper flakes on the side to sprinkle on top.
- You don't need to rinse the rice. In fact, adding dry rice to the hot oil will help it to brown.
Substitutions & Variations
- Use chicken breasts instead of thighs. You can also use bone-in skin-on chicken if you prefer.
- If you want some veggies in there too, add frozen peas, chopped asparagus, or chopped broccoli florets when you add the chicken broth.
Storage & Reheating
Store the chicken and rice in an airtight container in the fridge for up to 4 days.
Place it on a microwave-safe plate, cover it with a paper towel, and microwave in 30-second increments until warmed through.
Place the chicken and rice in a pan covered with a lid and heat over medium-low heat until warmed through about 7 to 10 minutes.
Frequently Asked Questions
Browning the chicken, as well as the shallots, garlic, and rice, really does make a big difference in the final flavor and look. However, technically, you can add everything to the pan, bring it to a simmer, cover, and simmer over medium-low for 30 minutes.
Brown rice requires different liquid amounts and cook times than white rice. I have not tested this recipe with brown rice and therefore suggest sticking with long-grain white rice.
Yes! The cooking time and instructions are the same. Just know that the skin will not be crispy in this recipe.
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One Pot Creamy Chicken and Rice
- 4 boneless skinless chicken thighs trimmed of excess fat
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper optional
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 shallots diced
- 3 garlic cloves minced
- 1 cup basmati rice or other long grain white rice
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup parmesan cheese freshly grated
- ½ teaspoon kosher salt
- fresh parsley roughly chopped
- Mix together 1 teaspoon salt, Italian seasoning, garlic powder, cayenne (if using), and black pepper. Sprinkle it over the chicken thighs covering all sides. Set aside.
- Heat the olive oil over medium-high heat in a shallow Dutch oven or large skillet with a lid.
- Sear the chicken thighs for 3 to 4 minutes per side or until golden brown. Remove them from the pan and set aside.
- Melt the butter in the pan. Add the shallots and sauté them for 3 to 4 minutes or until softened and lightly brown. Add the garlic and sauté for another minute.
- Add the rice to the onions and sauté, stirring often, until the rice is browned and fragrant, about 2 minutes.
- Pour in the chicken broth, heavy cream, parmesan, and ½ teaspoon salt. Mix to combine. Tuck the chicken thighs into the liquid along with any liquid the chicken released.
- Reduce the heat to medium-low and cover the pan. Simmer gently for 30 minutes. Then, remove the pan from the heat and let it rest covered for 5 minutes.
- Top with the chopped parsley and serve warm.
butter is one of the ingredients but not mentioned in the instructions.
Oops! Sorry about that! The butter should be added after removing the chicken and before sautéing the shallots. Thank you for pointing that out, I've fixed it in the instructions.
Delicious! Adding it to my rotation. just one question, where do you use the butter? I used it when I was browning the rice, but wasn't 100%sure if that was correct. Thank you for the lovely recipe.
I'm so glad you enjoyed the recipe! The butter should be added after removing the chicken to sauté the shallots, but adding it with the rice also works. I've fixed the instructions to include the butter. Thank you!