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Creamy Chicken and Rice One-Pot Meal Recipe

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4 from 7 reviews

This Creamy Chicken and Rice recipe is a hearty and satisfying one-pot meal that beautifully combines tender, flavorful chicken thighs with creamy, risotto-like rice. Infused with garlic, fresh parsley, and Parmesan cheese, this dish offers the comforting richness of a classic plov with a delightful creamy texture.

Ingredients

Fats and Oils

  • 1/4 cup olive oil
  • 4 Tbsp unsalted butter, divided

Vegetables and Herbs

  • 1 medium onion, finely diced
  • 2 large carrots, grated or cut into matchsticks
  • 1 head garlic
  • 1/3 cup Italian parsley, finely chopped

Protein

  • 1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces

Seasonings

  • 2 tsp salt (sea salt recommended), divided
  • 1/4 tsp black pepper, freshly ground
  • 2 bay leaves (optional)

Liquids

  • 1 cup dry white wine (such as Chardonnay)
  • 5 cups low sodium chicken broth, hot

Grains and Dairy

  • 2 cups medium grain rice or Jasmine rice, un-rinsed
  • 1/2 cup Parmesan cheese, shredded, plus more for serving

Instructions

  1. Prepare Aromatics: In a Dutch oven or heavy-bottomed pot over medium-high heat, heat 1/4 cup olive oil and 2 Tbsp unsalted butter until melted and hot. Add the finely diced onion, grated carrots, and 1 tsp salt. Sauté until the vegetables are soft and golden, about 8 to 10 minutes.
  2. Cook the Chicken: Add the chopped chicken thighs, bay leaves, remaining 1 tsp salt, and freshly ground black pepper. Sauté, stirring occasionally, until the chicken is golden brown on all sides, about 5 minutes.
  3. Deglaze with Wine: Increase heat to high and pour in 1 cup of dry white wine. Bring to a boil, scraping the bottom of the pot to loosen any browned bits, and cook until most of the wine has evaporated.
  4. Add Broth and Rice: Pour in the hot chicken broth and stir in the un-rinsed rice. Without separating the cloves, slice the end off the whole head of garlic to expose the cloves and set it cut side down in the center of the rice.
  5. Simmer to Cook Rice: Bring the mixture to a rolling boil, then reduce heat to low. Cover with a tight lid and simmer for about 15 minutes, or until the rice is fully cooked and has absorbed the liquid.
  6. Finish the Dish: Turn off the heat and remove the whole garlic head. You may either squeeze the softened cloves into the rice or discard them. Quickly stir in the remaining 2 Tbsp butter, chopped parsley, and 1/2 cup shredded Parmesan cheese until the mixture is creamy and fully combined.
  7. Serve: Serve immediately, garnished with extra fresh parsley and additional Parmesan cheese if desired. Alternatively, keep the lid on to keep warm until serving.

Notes

  • Using un-rinsed rice helps preserve its natural starch, making the dish creamier.
  • For best flavor, use hot chicken broth to maintain cooking temperature when added.
  • Leaving the head of garlic whole and cooking it in the rice infuses a subtle, mellow garlic flavor.
  • If you prefer less wine flavor, reduce the wine quantity or substitute with extra broth.
  • Medium grain rice or Jasmine rice are recommended for optimal texture.

Find it online: https://recipesbyliza.com/creamy-chicken-and-rice-one-pot-meal-recipe/