5 from 15 votes
Creamy Chicken And Rice (One Pot!)
Creamy Chicken and Rice is a comforting one-pot meal featuring cubed boneless, skinless chicken thighs cooked with onions, garlic, brown rice, and chicken broth. Butter and Parmesan cheese are added to enrich the dish, while optional red pepper flakes add a touch of heat. The rice simmers in the broth to absorb savory flavors, creating a creamy texture from the combined dairy and cheese. This recipe yields a satisfying blend of tender chicken and soft, flavorful rice all cooked together easily in one pan.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
4
Servings
Calories:
696 kcal
Course:
Dinner
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 696
% 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.