Home » Recipe Index » Easy and Delicious Chicken Recipes » One Pot Creamy Chicken and Rice

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.

Four chicken thighs with rice in a shallow Dutch oven topped with chopped parsley.

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

Ingredients for one pot creamy chicken and rice.

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:

Four seasoned chicken thighs on parchment paper on a plate.

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.

Four browned chicken thighs on 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:

Shallots, garlic, and rice browned in a shallow Dutch oven with a wooden spoon.

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.

Four browned chicken thighs nestled into rice in a casserole dish.

Step 8:

Top with chopped parsley and serve warm.

Chicken thighs and rice topped with chopped parsley in a casserole dish with a large spoon.

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.

Four chicken thighs with rice in a shallow Dutch oven topped with chopped parsley.

Frequently Asked Questions

Do I have to brown the chicken first?

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.

Can I use brown rice?

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.

Can I use skin-on bone-in chicken?

Yes! The cooking time and instructions are the same. Just know that the skin will not be crispy in this recipe.

Did you make this recipe?

I’d love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!

Let’s Get Social!

I love seeing your photos! If you make this recipe don’t forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!

You can also follow me on Pinterest, Facebook, and Youtube!

Subscribe to My Newsletter!

Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!

Chicken thighs and rice in a shallow Dutch oven with parsley on top and on the side along with a bowl of pepper flakes.

One Pot Creamy Chicken and Rice

Alicia S.
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.
4.95 from 50 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Servings 4 servings

Equipment

Shallow Dutch Oven

Ingredients
  

  • 4 boneless skinless chicken thighs trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper optional
  • 1/4 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
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 teaspoon kosher salt
  • fresh parsley roughly chopped

Instructions
 

  • 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 1/2 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.

Notes

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.

Nutrition

Calories: 594kcalCarbohydrates: 44gProtein: 32gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 167mgSodium: 1668mgPotassium: 484mgFiber: 2gSugar: 3gVitamin A: 802IUVitamin C: 2mgCalcium: 218mgIron: 2mg
Tried this recipe?Leave a rating to let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. 5 stars
    This was so good! Chicken and rice has a habit of coming out a bit bland in my experience, but not this one! I used boneless breasts because it’s what I had, and it turned out so good! Fantastic flavor, and pretty easy to throw together. Thank you for sharing!

  2. 4 stars
    Everyone in the house enjoyed this dish. Although it was a tad on the blander side of taste. In cooking, I doubled the cayenne but still bland. Not sure what else I could add to give more taste. In a pinch I’d make again.

    1. Hi, Katie! Hmmm, sorry to hear the dish turned out a bit bland for you. Did you happen to use a low-sodium broth? Depending on the broth you used, a bit more salt may have been needed. Hope that helps and thanks for trying the recipe!