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Creamy Chicken and Rice Recipe

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4.3 from 3 reviews

This creamy chicken and rice recipe is a comforting one-pot meal combining tender, flavorful chicken thighs with perfectly cooked medium grain rice. With the richness of butter and parmesan cheese, aromatics like garlic, onions, and carrots, and a splash of white wine, this dish offers a satisfying balance of heartiness and creaminess reminiscent of plov and risotto.

Ingredients

Main Ingredients

  • 1/4 cup olive oil
  • 4 Tbsp unsalted butter, divided
  • 1 medium onion, finely diced
  • 2 large carrots, grated or cut into matchsticks
  • 1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1″ pieces
  • 2 tsp salt, divided (preferably sea salt)
  • 1/4 tsp freshly ground black pepper
  • 2 bay leaves (optional)
  • 1 cup dry white wine (such as Chardonnay)
  • 5 cups low sodium chicken broth, hot
  • 2 cups medium grain rice or Jasmine rice, un-rinsed
  • 1 head garlic
  • 1/3 cup Italian parsley, finely chopped
  • 1/2 cup parmesan cheese, shredded, plus more for serving

Instructions

  1. Prepare the aromatics: Heat a dutch oven or heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add 1/4 cup olive oil and 2 tablespoons of unsalted butter. When the butter melts and the mixture is hot, add the finely diced onion, grated carrots, and 1 teaspoon of salt. Sauté until soft and golden, about 8 to 10 minutes.
  2. Cook the chicken: Add the trimmed and chopped chicken thighs, bay leaves, remaining 1 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Continue to sauté, stirring occasionally, until the chicken is golden brown on all sides, approximately 5 minutes.
  3. Deglaze with wine: Increase the heat to high. Pour in the 1 cup of dry white wine, scraping the bottom of the pot to loosen any browned bits. Boil down the wine until most of it evaporates.
  4. Add broth and rice: Pour in the hot chicken broth and stir in the un-rinsed rice. Without separating the garlic cloves, trim the end off the whole head of garlic to expose the cloves and place it sliced side down in the center of the rice mixture.
  5. Simmer the rice: Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot tightly and let it simmer until the rice is fully cooked, roughly 15 minutes.
  6. Finish the dish: Turn off the heat and carefully remove the garlic head. You can either squeeze the softened cloves into the rice for added flavor or discard them. Quickly stir in the remaining 2 tablespoons of butter until melted and fully incorporated. Finally, mix in the chopped Italian parsley and 1/2 cup shredded parmesan cheese to create a creamy, luscious texture.
  7. Serve: Serve the creamy chicken and rice immediately, garnished with additional fresh parsley and extra parmesan cheese if desired. Alternatively, you can keep it warm with the lid on until ready to serve.

Notes

  • If using brown rice in place of Jasmine or medium grain rice, cooking time will increase to approximately 45 minutes. Instant brown rice can be used and will cook in roughly the same time as Jasmine rice.
  • Leaving the garlic head whole during cooking infuses the dish with a subtle garlic flavor that mellows as it simmers.
  • Using hot chicken broth helps maintain a steady simmer, ensuring even cooking of the rice and chicken.
  • For a richer flavor, use freshly grated parmesan cheese and quality olive oil.
  • This dish pairs well with a light green salad or steamed vegetables for a complete meal.

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