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Creamy One-Pot Chicken and Rice (Easy Dinner Recipe)

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This creamy one-pot chicken and rice is a comforting, easy dinner made in a single pot with tender chicken, perfectly cooked rice, and a velvety sauce. It’s a budget-friendly, crowd-pleasing meal ready in about 40 minutes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 ½ cups long-grain white rice (basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried thyme (optional)
  • ½ cup heavy cream (or half-and-half)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients. Dice the onion, mince the garlic, and rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, and onion powder. Let them sit while you heat the pot.
  2. Brown the chicken. Heat the olive oil in your pot over medium-high heat. Once the oil shimmers, carefully place the chicken thighs in the pot in a single layer. Cook for 4-5 minutes per side, until golden brown and crispy. Transfer the chicken to a plate and set aside. Don’t wipe out the pot.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice. Add the rinsed rice to the pot and stir to coat it in the oil and onion mixture. Cook for 1-2 minutes, stirring constantly.
  5. Add the liquid. Pour in the chicken broth and water, scraping the bottom of the pot with your wooden spoon to release any browned bits. Add the dried thyme if using. Bring the liquid to a gentle boil.
  6. Return the chicken. Nestle the browned chicken thighs back into the pot, pushing them down into the liquid. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.
  7. Check for doneness. After 20 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If the rice is still a bit firm, add ¼ cup more broth or water, cover, and cook for another 5 minutes. The chicken should register 165°F on an instant-read thermometer.
  8. Make it creamy. Remove the pot from the heat. Carefully transfer the chicken to a clean plate. Stir in the heavy cream, grated Parmesan cheese, and butter until everything is melted and the rice is velvety and smooth. Taste and adjust seasoning with more salt and pepper if needed.
  9. Rest and serve. Return the chicken to the pot, spooning some of the creamy rice over the top. Cover the pot and let it rest for 5 minutes off the heat. Garnish with fresh parsley and serve hot.

Notes

For best results, rinse the rice thoroughly and do not lift the lid during the 20-minute simmer. Let the dish rest for 5 minutes off the heat before serving to allow the sauce to thicken. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pot chicken and rice, creamy chicken and rice, easy chicken dinner, one pot meal, weeknight dinner, comfort food, chicken thighs, creamy rice

Find it online: https://shimmersnack.com/creamy-one-pot-chicken-and-rice-easy-dinner-recipe/