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

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. Add the hot chicken broth, then stir in the rice.
  5. 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).
  6. 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

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

% 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.