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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
Add Broth and Rice: Pour in the hot chicken broth and stir in the rice until evenly combined.
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.
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