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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!

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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 52 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
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Recipe Rating




37 Comments

  1. 5 stars
    Alicia!!!
    This was SO amazing!
    I have alternated this with paprika one time and cayenne pepper another time, (With the salt, pepper and Italian seasoning of course!) both AWESOME!!!
    Also half and half works in a pinch if heavy cream is not on hand as the butter will give the extra flavor and fat content.
    I could eat this everyday without complaint as this is SO soul satisfying!!!
    Thank you!!!!!

    1. Hi, Janet. I haven’t tested this recipe with medium-grain rice so I can’t say for sure but my instinct is that it would work just fine. The texture of the rice will be a bit different (less fluffy) but I don’t see why it wouldn’t work overall. Hope this helps! Thanks!

  2. 5 stars
    This turned out great. I used 6 (instead of 4) chicken thighs with everything else the same as written in the recipe, and it turned out fantastic. Every bit was eaten, and all family members have asked for this dish since the first time we had it. Thanks!

  3. Sounds delicious, will make it as is. Would like to make for a friend who doesn’t eat dark meat. Will boneless chicken breast work? Any adjustments needed?

  4. The ingredients call for 3 shallots. Should I use the little purple ones or green onions? What do you suggest as a substitute?

    1. Hi, Eric. Sweet onions and purple onions would be the most similar in flavor but you really could use any onion and it will work fine in place of the shallots.

  5. 4 stars
    Loved the idea of one pot so I gave it a whirl with what I had on hand. I needed to significantly reduce the sodium and fat content. Therefore I reduced the salt to somewhere between 1/8 to 1/2 teaspoon. Used 2% milk instead heavy cream, 1/4 Parmesan cheese and as always no sodium chicken stock. Added mushrooms and red bell peppers when sautéing. Delicious! Would’ve liked to have used brown rice, but figured that the liquid amount would not be correct.Gave it 4 stars because of the sodium and fat. Still will recommend to others . Thanks and keep working at it I like your recipes! Going to try some others!

    1. Generally, you want to avoid mixing rice as it’s cooking in order to keep the steam in and to prevent it from becoming gummy. If it’s gently simmering, there really isn’t a need to stir it. But, if you’re worried the bottom is overcooking, giving it a stir or two shouldn’t ruin the final dish.

  6. 5 stars
    Great recipe! After cooking, I set the chicken to the side, stirred in spinach, and covered for five minutes. Yummy!

  7. Definitely trying this!! Just curious if you’ve ever used milk or a non dairy milk with this recipe?

    1. Hi, Cindy! I haven’t tested this recipe with milk but it should work just fine. It just won’t be as rich. As for non dairy milk, depending on which one you choose, it may lend it’s flavor to the final dish so I would try to choose something neutral flavored. I’d love to know if you try something other than heavy cream and how it turns out. Hope you enjoy the recipe!

  8. 4 stars
    Did you use the medium flavoured parmesan cheese or the extra sharp parmesan cheese in this recipe

    1. Hi, Alma! Either will work depending on your preferences. I like to use Parmigiano Reggiano but any block parmesan will work. I do suggest grating it yourself and avoiding the powdered parmesan for the best flavor and texture.

      1. Thanks. I tried it with a stainless steel frying pan and an all-purpose lid. I loved it. the pan was a bit too small and the rice stuck to the pan. Any tips to prevent that, because otherwise it was easy and tasted really good.

        1. I’m glad you enjoyed the recipe! As for the rice sticking, try lowering the heat a bit more. Stainless steel can sometimes run hotter than other cookware which can result in burning. You want it to simmer very gently over a medium-low to low heat so that the rice has time to cook through before all of the liquid is absorbed. If it is still sticking, you may need to use a bit more broth. Try using an extra 1/4 cup and see if that helps.

  9. 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.

    1. 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!

    1. 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.

        1. Hi, Gloria! I haven’t tested this recipe using a crockpot or other slow cooker method. If you want to try cooking it that way, I suggest cooking it on high for no more than 3 hours to avoid the rice becoming too mushy.