Go Back

One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice infused with chicken pan drippings and a rich cream-Parmesan sauce. Golden seared chicken thighs rest on top while the rice cooks tender and flavorful in one Dutch oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs Use thighs for the best sear and juicy texture.
  • 0.5 tsp Salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
  • 0.5 tsp Italian seasoning Season to taste.
Sear and aromatics
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 clove garlic, minced
Rice and sauce
  • 1.5 cup long-grain white rice, uncooked
  • 3 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried thyme
To finish
  • 2 tbsp fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning to taste. Pat lightly so the spices adhere.
  2. Heat olive oil in a Dutch oven over medium-high heat and place chicken skin-side down. Sear 7-8 minutes until deeply golden, with the skin crisp and browned.
  3. Flip the chicken and sear for 3 minutes on the second side. Cook until the chicken releases easily and the edges look browned, then remove to a plate.
Toast the rice and build the sauce
  1. Cook the diced onion in the same Dutch oven for 3 minutes. Stir occasionally until softened and lightly translucent.
  2. Add the minced garlic and cook for 1 minute. Stir so it smells fragrant but does not brown.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. Stir to coat the grains and keep them slightly opaque and warm.
Simmer and cook
  1. Pour in the chicken broth and heavy cream, then stir in the grated Parmesan and dried thyme. Bring everything to a simmer so the sauce looks smooth and glossy.
  2. Nestle the chicken thighs skin-side up into the rice and spoon some sauce over the rice around them. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F.
Rest, fluff, and serve
  1. Rest the pot covered for 5 minutes after cooking. Keep it sealed so the steam finishes softening the rice.
  2. Fluff the rice gently with a fork, lifting the grains from the edges toward the center. Let the chicken sit on top while you fluff.
  3. Garnish with fresh parsley and serve. Add cracked pepper if desired for extra brightness.

Notes

Pro tip: use bone-in skin-on thighs for the deepest golden sear and the most flavorful drippings that flavor the rice. Store leftovers covered in the fridge for up to 3-4 days; reheat gently with a splash of broth to loosen the creamy sauce. Freezing isn’t recommended because cream sauces can separate when thawed. If you want a lighter option, swap heavy cream for half-and-half and reduce the simmer time by 2-3 minutes to help prevent curdling.