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Creamy chicken and rice cooked in one pot with vegetables and fresh parsley
Tifarecipes

One-Pot Creamy Chicken and Rice

This One-Pot Creamy Chicken and Rice combines tender seasoned chicken, fluffy rice, vegetables, and a rich Parmesan cream sauce. Everything cooks in one pan for an easy and comforting American family dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken
  • 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • For the creamy rice
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 2 medium carrots finely diced
  • 3 garlic cloves minced
  • 1 1/2 cups long-grain white rice rinsed and drained
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice optional
  • 2 tablespoons chopped fresh parsley for serving

Equipment

  • Large deep skillet with lid
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Instant-read thermometer

Method
 

  1. Season the chicken
  2. Place the chicken pieces in a bowl. Add the salt, black pepper, garlic powder, and smoked paprika. Toss until the chicken is evenly coated.
  3. Brown the chicken
  4. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side, until lightly browned. The chicken does not need to be completely cooked at this stage. Transfer it to a clean plate.
  5. Cook the vegetables
  6. Reduce the heat to medium. Melt the butter in the same skillet. Add the diced onion and carrots and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another 30 seconds.
  7. Toast the rice
  8. Add the rinsed and drained rice to the skillet. Stir for 1 to 2 minutes so the rice becomes lightly toasted and coated with the butter and vegetables.
  9. Add the broth
  10. Pour in the chicken broth. Add the Italian seasoning and salt, then stir well and scrape the browned bits from the bottom of the skillet. Return the chicken and any collected juices to the pan.
  11. Cook the chicken and rice
  12. Bring the mixture to a gentle boil. Reduce the heat to low and cover the skillet with a tight-fitting lid. Simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and most of the liquid has been absorbed.
  13. Add the creamy ingredients
  14. Check that the chicken has reached an internal temperature of 165°F. Stir in the frozen peas, heavy cream, and Parmesan cheese. Cook uncovered over low heat for 3 to 5 minutes, stirring gently, until the peas are hot and the sauce is creamy.
  15. Rest and serve
  16. Remove the skillet from the heat. Add the optional lemon juice, cover, and let the rice rest for 5 minutes. Taste and adjust the seasoning. Garnish with fresh parsley and serve warm.

Notes

Use regular long-grain white rice. Instant rice and brown rice require different quantities of liquid and different cooking times.
Rinse the rice under cold water until the water is mostly clear, then drain it thoroughly. This helps prevent the finished dish from becoming overly sticky.
Do not lift the lid while the rice is cooking because the trapped steam is necessary for even cooking.
The chicken must reach an internal temperature of 165°F before serving.
If the rice is still firm after 20 minutes, add 1/4 cup of warm chicken broth, cover, and cook for another 3 to 5 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly with a small splash of chicken broth or milk.