Creamy Chicken And Rice (One Pot!)
User Reviews
5
Creamy Chicken And Rice (One Pot!)
Description
The recipe "Creamy Chicken And Rice (One Pot!)" centers on cut chicken thighs seasoned and sautéed with finely diced onion and garlic in butter. Brown rice is then stirred in along with chicken broth and seasoning. The mixture simmers covered until the rice is tender and the chicken is cooked through. Heavy cream and grated Parmesan are folded in at the end, enhancing the creamy consistency and adding a subtle cheesy flavor.
The dish offers a smooth, rich texture thanks to the combination of slow-cooked rice absorbing broth and dairy along with tender chicken pieces. The optional red pepper flakes contribute a gentle warmth. Sautéing the chicken and aromatics first builds flavor depth. The slow simmer allows the rice to fully absorb liquid and flavors without stirring.
This one-pot recipe is practical for a comforting meal where you want a creamy, hearty dish and minimal cleanup. The creamy chicken and rice can be served on its own or with a fresh green vegetable or salad to balance richness.
The notes suggest using freshly shredded Parmesan for a creamier sauce and optionally brightening flavors with a lemon squeeze at the end. Brown rice requires longer cooking (45-50 minutes) for tenderness; a substitution with white long grain rice uses less broth and cooks faster (20-23 minutes). Instant rice is not recommended.
Ingredients
- 1 pound chicken thighs boneless and skinless, about four thighs for a pound. You can also use up to 1 1/2 pounds of chicken thighs or 6 chicken thighs for this recipe
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- ¼ cup butter salted
- 1 medium onion finely diced
- 3 cloves garlic finely chopped or one tablespoon minced garlic
- ¼ teaspoon red pepper flakes optional
- 2 ½ cups chicken broth
- 1 cup brown rice
- ½ cup heavy cream can also use half and half
- ½ cup Parmesan Cheese grated, divided
Instructions
- With a sharp knife, cut chicken thighs into cubes. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then set to the side.
- Place the butter in a large skillet (with a lid) over medium heat. Place the butter in the pan and let it melt. Add the onion and garlic, cooking until the onion just begins to become translucent, about 2-3 minutes.
- Add the chicken thigh pieces to the onion and garlic in the pan. Add optional red pepper flakes to the chicken and stir well. Cook over medium heat for about 5 minutes stirring often as needed. Cook until the chicken is lighty golden brown on all sides.
- Pour the chicken broth and rice into the pan. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Allow the rice to cook over medium heat, bringing the mixture to a boil. Once the broth is boiling, reduce the heat to medium-low and cover the pan with a lid to keep the liquid at a simmer. Cook the rice for about 45-50 minutes or until the rice is tender and cooked through.
- Carefully pour in the half and half a little at a time while stirring. Sprinkle in half of the grated parmesan cheese while stirring well until it melts. Allow the rice to cook uncovered for 1-2 minutes or until the sauce begins to thicken up slightly.
- Serve immediately and top with the rest of the parmesan cheese. You can optionally top with fresh parsley or a squeeze of lemon juice. Enjoy!
Notes
- Grating Parmesan fresh from a block rather than using pre-shredded improves creaminess by avoiding fillers.
- A squeeze of lemon stirred in at the end brightens the overall flavor.
- You can substitute white long grain rice for brown rice; reduce broth to 2 cups and cook for about 20-23 minutes until tender.
- Instant or Minute rice is not recommended in this recipe as it impacts texture and cooking balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 46g | 71% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 187mg | 62% |
| Sodium | 1519mg | 63% |
| Potassium | 484mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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