Creamy One-Pot Chicken and Rice with Garlic and Parmesan Recipe

Introduction

This creamy chicken and rice recipe is an easy one-pot meal that’s both comforting and flavorful. Tender chicken thighs simmered with rice, garlic, and Parmesan create a deliciously creamy dish perfect for any night of the week.

Ingredients

• 1/4 cup olive oil
• 4 Tbsp unsalted butter (divided)
• 1 medium onion (finely diced)
• 2 large carrots (grated or cut into matchsticks)
• 1 1/2 lbs boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
• 2 tsp salt (divided, sea salt preferred)
• 1/4 tsp freshly ground black pepper
• 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

1. Step 1: Heat a dutch oven or heavy-bottom pot over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once melted and hot, stir in the diced onion, grated carrots, and 1 teaspoon of salt. Sauté until the vegetables are soft and golden, about 8 to 10 minutes.
2. Step 2: Add the chicken pieces, bay leaves, another teaspoon of salt, and black pepper. Cook, stirring occasionally, until the chicken is golden on all sides, about 5 minutes.
3. Step 3: Increase the heat to high and pour in the white wine. Boil until most of the wine evaporates, scraping the bottom of the pot to release any browned bits.
4. Step 4: Add the hot chicken broth and stir in the rice.
5. Step 5: Without separating the cloves, slice the end off the whole head of garlic to expose the cloves. Place the garlic head sliced side down in the center of the rice. Bring to a rolling boil, then reduce heat to low, cover, and simmer until the rice is fully cooked, about 15 minutes.
6. Step 6: Turn off the heat. Remove the garlic head—either squeeze out the softened cloves into the rice or discard. Stir in the remaining 2 tablespoons of butter until fully melted and incorporated. Finally, mix in the chopped parsley and Parmesan cheese until creamy. Serve immediately, garnished with extra parsley and Parmesan if desired.

Tips & Variations

• For extra flavor, substitute chicken thighs with bone-in pieces, adjusting cooking time as needed.
• Use Jasmine rice for a fragrant twist, but keep it un-rinsed to help achieve creaminess.
• Add a splash of cream or a dollop of sour cream at the end for an even richer texture.
• If you prefer less garlic flavor, remove the garlic head before serving instead of squeezing the cloves into the rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the rice if needed. The texture may thicken as it cools but will become creamy again when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs are preferred because they stay moist and tender during cooking. If using breasts, watch carefully to avoid drying them out.

Is it necessary to use white wine?

White wine adds depth and brightness to the dish, but if you prefer not to use alcohol, you can replace it with an equal amount of more chicken broth or white grape juice for a milder flavor.

Creamy One-Pot Chicken and Rice with Garlic and Parmesan Recipe

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★★★★★

4.5 from 646 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken and Rice is a comforting one-pot meal featuring tender chicken thighs, aromatic vegetables, and creamy Parmesan-infused rice. Made with simple ingredients and cooked in a heavy-bottomed pot, this dish blends savory flavors with a rich, silky texture perfect for a satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

Fats and Oils

• 1/4 cup olive oil
• 4 Tbsp unsalted butter (divided)

Vegetables

• 1 medium onion (finely diced)
• 2 large carrots (grated or cut into matchsticks)
• 1 head garlic
• 1/3 cup Italian parsley (finely chopped)

Proteins

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

Grains

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

Liquids

• 1 cup dry white wine (such as Chardonnay)
• 5 cups low sodium chicken broth (hot)

Cheese

• 1/2 cup Parmesan cheese (shredded, plus more for serving)

Seasonings

• 2 tsp salt (divided, preferably sea salt)
• 1/4 tsp freshly ground black pepper
• 2 bay leaves (optional)

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Instructions

1. Sauté Vegetables: In a Dutch oven or heavy-bottomed pot over medium-high heat, add olive oil and 2 tablespoons of butter. Once the butter has melted and is hot, add finely diced onion, grated carrots, and 1 teaspoon salt. Sauté the mixture until the vegetables are soft and golden brown, about 8-10 minutes.
2. Cook Chicken: Add the trimmed and chopped chicken thighs, bay leaves, remaining 1 teaspoon salt, and black pepper to the pot. Continue sautéing, stirring occasionally, until the chicken is golden on all sides, approximately 5 minutes.
3. Deglaze with Wine: Increase the heat to high and pour in the white wine. Boil the wine down, scraping the bottom of the pot to lift any browned bits, until most of the liquid has evaporated.
4. Add Broth and Rice: Pour in the hot chicken broth and stir in the rice until evenly combined.
5. Add Garlic and Simmer: Leave the garlic cloves in the head intact and slice off the top to expose the cloves. Place the whole garlic head, sliced side down, into the center of the rice mixture. Bring the pot to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes or until the rice is fully cooked.
6. Finish and Serve: Turn off the heat and carefully remove the garlic head. You can push the roasted garlic cloves out into the rice to add flavor, or discard them. Stir in the remaining 2 tablespoons of butter until fully melted and incorporated. Mix in the chopped parsley and shredded Parmesan cheese, resulting in a creamy texture. Serve immediately, garnished with additional fresh parsley and Parmesan if desired.

Notes

• Using a Dutch oven or a heavy-bottomed pot with a tight-fitting lid helps achieve even cooking and prevents the rice from sticking.
• Do not rinse the rice prior to cooking to retain the natural starches that contribute to creaminess.
• Add more chicken broth if you prefer a moister or soupier consistency.
• The whole garlic head adds mellow garlic aroma without overpowering; feel free to remove if you prefer less garlic flavor.
• Substitute chicken thighs with breast meat if you prefer leaner protein, but cooking times may vary slightly.
• Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of broth or water to restore creaminess.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken and rice, one pot meal, chicken thighs recipe, comforting dinner, Parmesan chicken rice, easy stovetop recipe