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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice cooks tender chicken thighs and long-grain rice together in a Dutch oven for a rich, comforting dinner. Heavy cream and Parmesan stirred in at the end make the rice creamy, while fresh parsley adds a bright finish.
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Prep Time 15 minutes
Cook Time 32 minutes
standing time 5 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1.5 cup long-grain white rice
  • 3 cup low-sodium chicken broth
  • 0.5 tsp dried thyme
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Season the chicken pieces with the kosher salt and black pepper.
  2. Heat the olive oil in a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat, then brown the chicken in two batches for 2 to 3 minutes per batch; transfer it to a plate.
  3. Reduce the heat to medium, add the onion, and cook for 3 to 4 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the rice and cook for 1 minute.
  6. Add the chicken broth and thyme, scraping up any browned bits from the bottom of the pot.
  7. Return the chicken and any accumulated juices to the pot and bring the broth to a boil.
  8. Cover and simmer over low heat for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F in the center.
  9. Remove the pot from the heat and stir in the heavy cream and Parmesan.
  10. Cover and let stand for 5 minutes.
  11. Stir in the parsley and serve.

Notes

For the creamiest texture, stir in the heavy cream and Parmesan after removing the pot from the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy rice can become grainy. For a lighter option, use half-and-half in place of heavy cream.