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.
4boneless skinless chicken thighstrimmed of excess fat
1teaspoonkosher salt
1teaspoonItalian seasoning
1teaspoongarlic powder
1/4teaspoonground cayenne pepperoptional
1/4teaspoonblack pepper
2tablespoonsolive oil
2tablespoons butter
3shallotsdiced
3garlic clovesminced
1cupbasmati riceor other long grain white rice
2cupschicken broth
1/2cupheavy cream
1/2cupparmesan cheesefreshly grated
1/2teaspoonkosher salt
fresh parsleyroughly 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:MicrowavePlace it on a microwave-safe plate, cover it with a paper towel, and microwave in 30-second increments until warmed through.StovetopPlace 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.