One Pot Creamy Chicken and Rice

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.

Ingredients

Ingredient Notes

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.

Step 1:

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.

Step 2:

Heat oil over medium-high heat in a shallow Dutch oven or large skillet with a lid.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

Pour in the chicken broth, heavy cream, parmesan cheese, and salt, and mix until everything is combined.

Step 7:

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.

Step 8:

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

Storage

Store the chicken and rice in an airtight container in the fridge for up to 4 days.

Reheating

Microwave

Place it on a microwave-safe plate, cover it with a paper towel, and microwave in 30-second increments until warmed through.

Stovetop

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

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