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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice cooked in chicken broth and cream sauce. Golden seared chicken thighs rest on top so the rice absorbs pan drippings for a rich weeknight one-pan comfort food chicken rice dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 0.5 tsp Italian seasoning to taste
Rice base
  • 2 tbsp olive oil
  • 1 onion, diced small
  • 4 garlic, minced cloves
  • 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
Garnish
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear chicken
  1. Season the chicken thighs all over with salt, pepper, garlic powder, smoked paprika, and Italian seasoning to taste.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear chicken skin-side down for 7-8 minutes until deeply golden.
  3. Flip and sear the chicken for 3 minutes, then remove to a plate.
Toast rice and build the sauce
  1. Cook the diced onion in the same Dutch oven for 3 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add the uncooked long-grain white rice and toast for 2 minutes.
  4. Pour in chicken broth and heavy cream, then stir in Parmesan and dried thyme.
  5. Bring the mixture to a simmer, stirring until the cheese is well combined.
Cook until tender
  1. Nestle the chicken skin-side up into the rice, cover tightly, and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F.
  2. Rest the pot covered for 5 minutes, then fluff the rice gently.
Finish and serve
  1. Garnish with fresh parsley and serve.

Notes

Pro tip: keep the pot covered during the low-heat cook so the rice steams evenly and turns out fluffy and glossy; avoid stirring after nesting the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat with a splash of broth or water to loosen the creamy rice. Freezer: not recommended due to cream texture. Dietary swap: use low-fat or evaporated milk instead of heavy cream for a lighter sauce (expect slightly less richness).