Creamy Chicken and Rice Recipe (a one-pot meal)

Name: Creamy Chicken and Rice Recipe (a one-pot meal)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 people
Ingredients: 1/4 cup olive oil; 4 Tbsp unsalted butter; 1 med onion; 2 large carrots; 1 1/2 lbs boneless; 2 tsp salt; 1/4 tsp black pepper; 2 bay leaves; 1 cup dry white wine; 5 cups low sodium chicken broth; 2 cups medium grain rice; 1 head garlic; 1/3 cup Italian parsley; 1/2 cup Parmesan Cheese

User Reviews

4.9

1,776 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
10 people
Calories
385 kcal
Course
Main Course
Cuisine
American

Creamy Chicken and Rice Recipe (a one-pot meal)

Colin Brown

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This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

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Ingredients

Servings

1/4 cup olive oil
4 Tbsp unsalted butter divided
1 med onion finely diced
2 large carrots grated or cut into matchsticks
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1" pieces
2 tsp salt we used sea salt, divided
1/4 tsp black pepper freshly ground
2 bay leaves optional
1 cup dry white wine such as Chardonnay
5 cups low sodium chicken broth hot
2 cups medium grain rice or Jasmine rice, un-rinsed**
1 head garlic
1/3 cup Italian parsley finely chopped
1/2 cup Parmesan Cheese shredded, plus more for serving

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Instructions

Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
Add the hot chicken broth, then stir in the rice.
Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

Notes

** A note on using brown rice instead of Jasmine rice. 2 of my readers both tried brown rice and both said they had great results but it took 45 minutes too cook rather than 15 minutes. Another reader said she tried instant brown rice and it took the same amount of time to cook as Jasmine rice.

Nutrition Information

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Calories 385kcal (19%) Carbs 35g Protein 23g (46%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 58mg (19%) Sodium 628mg (26%) Potassium 500mg (14%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2388IU (48%) Vitamin C 5mg (6%) Calcium 96mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 385 kcal

% Daily Value*

Calories	385kcal	19%
Carbs	35g
Protein	23g	46%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.2g	10%
Cholesterol	58mg	19%
Sodium	628mg	26%
Potassium	500mg	11%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	2388IU	48%
Vitamin C	5mg	6%
Calcium	96mg	10%
Iron	1mg	6%