Creamy Chicken and Rice Recipe (a one-pot meal)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10 people
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Calories
385 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken and Rice Recipe (a one-pot meal)
Description
This Creamy Chicken and Rice recipe uses a single pot to build layers of flavor starting with a sauté of onion, carrots, and butter until soft and golden. Chicken thighs are added and browned, then deglazed with white wine before simmering with hot chicken broth and medium grain rice. A whole head of garlic is sliced to expose the cloves and cooked with the rice, infusing it with mellow garlic aroma without overpowering. After simmering until the rice absorbs the liquid and cooks through, the dish combines tender, juicy chicken with creamy, well-seasoned rice. Finishing with finely chopped Italian parsley and shredded Parmesan cheese adds freshness and umami. The bay leaves, optional in this recipe, contribute subtle depth to the broth. This meal is filling and flavorful while using a straightforward process that keeps cleanup minimal.
This recipe yields a hearty meal sufficient for multiple servings and can be adapted by swapping rice types (with longer cooking times for brown rice). The ingredients come together in one pot, making it practical for a cozy dinner.
Cooking times vary with rice choice; un-rinsed Jasmine cooks faster than brown rice. The garlic heads can be removed after cooking, leaving a mellow garlic flavor throughout. Parsley and Parmesan provide a finishing touch that complements the mild, creamy texture of the rice.
Ingredients
- 1/4 cup olive oil
- 4 Tbsp butter divided, unsalted
- 1 onion finely diced, medium
- 2 carrot grated or cut into matchsticks, large
- 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 leaf optional
- 1 cup white wine such as Chardonnay, dry
- 5 cups chicken broth hot, low sodium
- 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
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
- Brown rice can be substituted, but requires a longer cooking time of about 45 minutes compared to Jasmine rice’s 15 minutes.
- Instant brown rice cooks similarly to Jasmine rice in this recipe’s context and can be used for a quicker alternative.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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