0 from 15 votes
Creamy Chicken And Rice (One Pot!)
This creamy one pot creamy chicken and rice recipe is a dish of cozy comfort food that your family will love, all in a creamy parmesan sauce!
Prep Time
10 mins
Cook Time
10 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
- The sauce will be creamier if you shred your own parmesan cheese from the block. Preshredded parmesan cheese has fillers that will make the sauce less creamy overall.
- Adding a squeeze of lemon and stirring at the end of cooking can brighten up the flavor of this dish.
- You can swap in white long grain rice for the brown rice. Use only two cups of broth and expect the rice to take about 20-23 minutes to cook until tender before moving to the next step.
- I don't recommend using instant rice or minute rice in this recipe. See more notes further in the variations section about Minute Rice.
Nutrition Information
Calories
696kcal
(35%)
Carbohydrates
42g
(14%)
Protein
29g
(58%)
Fat
46g
(71%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
187mg
(62%)
Sodium
1519mg
(63%)
Potassium
484mg
(14%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1020IU
(20%)
Vitamin C
3mg
(3%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
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.