Creamy Chicken And Rice (One Pot!)
This creamy one pot creamy chicken and rice recipe is a dish of cozy comfort food that your family will love, all in a creamy parmesan sauce!
Ingredients
For The Chicken
- 1 pound chicken thighs boneless and skinless, about four thighs for a pound. You can also use up to 1 1/2 pounds of chicken thighs or 6 chicken thighs for this recipe
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ cup butter salted
- 1 medium onion finely diced
- 3 cloves garlic finely chopped or one tablespoon minced garlic
- ¼ teaspoon red pepper flakes optional
For The Rice
- 2 ½ cups chicken broth
- 1 cup brown rice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ½ cup heavy cream can also use half and half
- ½ cup parmesan cheese grated, divided
Instructions
Cooking The Chicken
- With a sharp knife, cut chicken thighs into cubes. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then set to the side.1 pound chicken thighs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Place the butter in a large skillet (with a lid) over medium heat. Place the butter in the pan and let it melt. Add the onion and garlic, cooking until the onion just begins to become translucent, about 2-3 minutes.¼ cup butter, 1 medium onion, 3 cloves garlic
- Add the chicken thigh pieces to the onion and garlic in the pan. Add optional red pepper flakes to the chicken and stir well. Cook over medium heat for about 5 minutes stirring often as needed. Cook until the chicken is lighty golden brown on all sides.¼ teaspoon red pepper flakes
Cooking The Rice
- Pour the chicken broth and rice into the pan over the chicken. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.2 ½ cups chicken broth, 1/2 teaspoon salt, 1 cup brown rice, 1/4 teaspoon black pepper
- Allow the rice to cook over medium heat, bringing the mixture to a boil. Once the broth is boiling, reduce the heat to medium-low and cover the pan with a lid to keep the liquid at a simmer. Cook the rice for about 45-50 minutes or until the rice is tender and cooked through.
- Carefully pour in the half and half a little at a time while stirring. Sprinkle in half of the grated parmesan cheese while stirring well until it melts. Allow the rice to cook uncovered for 1-2 minutes or until the sauce begins to thicken up slightly.½ cup heavy cream, ½ cup parmesan cheese
- Serve immediately and top with the rest of the parmesan cheese. You can optionally top with fresh parsley or a squeeze of lemon juice. Enjoy!
Video
Notes
The sauce will be creamier if you shred your own parmesan cheese from the block. Preshredded parmesan cheese has fillers that will make the sauce less creamy overall.
Add the half and half a little at a time helps keep it from curdling in the pan from adding cold half and half to a hot pan all at once.
A squeeze of lemon and stirring at the end of cooking can brighten up the flavor of this dish. You want to do this at the very end as adding it too early can also cause the half and half to curdle.
You can swap in white long grain rice for the brown rice. Use only two cups of broth and expect the rice to take about 20-23 minutes to cook until tender before moving to the next step.
I don't recommend using instant rice or minute rice in this recipe. See more notes further in the variations section about Minute Rice.
Nutrition
Calories: 696kcal | Carbohydrates: 42g | Protein: 29g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1519mg | Potassium: 484mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 2mg