One Pot Creamy Chicken and Rice

One Pot Creamy Chicken and Rice

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 2 cups medium grain rice (Jasmine rice un-rinsed)

  • 5 cups hot low-sodium chicken broth

  • 1 cup dry white wine such as Chardonnay

  • 1/2 cup shredded parmesan cheese plus more for serving

  • 1/4 cup olive oil

  • 4 tbsp. unsalted butter, divided

  • 1 medium onion, finely diced

  • 2 large carrots, grated or cut into matchsticks

  • 2 tsp salt we used sea salt, divided

  • 1/4 tsp black pepper freshly ground

  • 1/3 cup fresh Italian parsley, finely chopped

  • 1 head garlic

  • 2 bay leaves optional


  • Heat ¼ cup olive oil and 2 tbsp. unsalted butter into a Dutch oven or heavy bottom pot covered with a lid.
  • Stir in diced onion, grated carrots and 1 tsp salt. Sautee for 8-10 minutes, until soft and golden
  • Add chicken, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Cook until chicken is golden on all sides for 5 minutes; stirring occasionally.
  • Increase heat to high and pour in 1 cup white wine. Boil down wine, scraping bottom until most of wine is evaporated.
  • Add hot chicken broth, then stir in ice.
  • Slice the end off a whole head of garlic to expose the garlic cloves; without separating (leaving the root end intact). Place into center of rice, sliced side down. Bring to a boil, then reduce heat to low, cover and simmer until rice is fully cooked, about 15 minutes.
  • Turn off the heat, remove garlic head and quickly stir in remaining butter until fully incorporated.
  • Stir in chopped parsley and 1/2 cup parmesan cheese until it melted. Serve immediately or cover with a lid to keep it warm. Garnish with more fresh parsley to serve.
One Pot Creamy Chicken and Rice
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