A satisfying and creamy one-pot meal that combines tender chicken thighs, flavorful rice, and rich aromatics for comfort in every bite. It’s easy to prep, requires minimal cleanup, and is sure to become a go-to family favorite.

Creamy Chicken And Rice

Why You’ll Love This Recipe

Hands-off cooking: just one pot to prep, cook, and clean
Rich, comforting flavor: the combination of white wine, garlic, butter, and parmesan makes each bite creamy and deeply satisfying
Crowd-pleaser: serves up to 10 people, making it perfect for family dinners, meal prep, or entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)
1/4 tsp black pepper, freshly ground
2 bay leaves (optional)
1 cup dry white wine (such as Chardonnay)
5 cups hot low-sodium chicken broth
2 cups medium-grain rice (such as Jasmine), un-rinsed
1 head garlic
1/3 cup fresh Italian parsley, finely chopped
1/2 cup shredded Parmesan cheese, plus extra for serving

Directions

In a Dutch oven or heavy-bottomed pot over medium-high heat, add olive oil and half the butter (2 Tbsp). Once melted, stir in diced onion, grated carrots, and 1 tsp salt. Sauté until veggies are soft and golden, about 8–10 minutes.
Add chicken pieces, bay leaves (if using), remaining 1 tsp salt, and pepper. Sauté, stirring occasionally, until chicken is golden on all sides, about 5 minutes.
Increase heat to high and pour in the wine. Boil it down, scraping up any browned bits, until most of the liquid has evaporated.
Add the hot chicken broth and stir in the rice.
Without separating the cloves, slice off the end of the garlic head to expose the cloves. Nestle the whole head, cut side down, into the center of the rice. Bring to a rolling boil, then reduce heat to low, cover, and simmer until the rice is fully cooked—about 15 minutes.
Remove from heat. Discard the garlic head (or squeeze the softened garlic cloves into the rice). Quickly stir in the remaining 2 Tbsp butter, then the parsley and Parmesan until creamy. Garnish with extra Parmesan and serve immediately.

Servings And Timing

Servings: approximately 10 people (can easily be halved for 5 servings)
Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes

Variations

Brown rice: Swap in brown rice—cook longer (around 45 minutes) and add more broth if needed
Instant Pot version: Use the same ingredients with a 10-minute high-pressure cook
No white wine: Substitute with chicken broth or white grape juice for a milder flavor

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for 3–5 days
Freezer: Not recommended as cream-based rice may change texture
Reheating: Warm gently on the stovetop or microwave with a splash of broth to restore creaminess

FAQs

What size does the recipe serve?
It makes about 10 servings but can be cut in half to make 5.
Can I cut the recipe in half?
Yes—you can reduce all ingredients proportionally for a smaller batch.
Can I freeze the leftovers?
Freezing may change the creamy texture—refrigerating is better.
What if I don’t have white wine?
You can use chicken broth or white grape juice instead.
Can I use brown rice?
Yes—but it requires about 45 minutes to cook and more liquid.
Can I substitute chicken with another protein?
Yes—turkey or firm fish works, but adjust cooking times.
Is it gluten free?
Yes—just ensure your broth and cheese are gluten-free.
How do I know when the rice is done?
It’s ready when tender and most liquid is absorbed.
What does the garlic head add?
It infuses a mellow, aromatic garlic flavor.
Can I use low-fat dairy?
Yes—reduced-fat butter or parmesan can be used but will be less rich.

Conclusion

This creamy, one-pot chicken and rice recipe is a hearty, flavorful, and easy dinner that’s perfect for busy weeknights or family gatherings. Its versatility in ingredients and cooking methods ensures you can adapt it to your taste while keeping it delicious every time.

Creamy Chicken And Rice

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, comforting one-pot meal combining tender chicken thighs, flavorful rice, and rich aromatics like garlic, butter, and Parmesan for a satisfying dinner with minimal cleanup.

Author: Sophia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 servings
Category: Main Course
Method: One-pot stovetop
Cuisine: American, Mediterranean-inspired
Diet: Gluten Free

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)

1/4 tsp black pepper, freshly ground

2 bay leaves (optional)

1 cup dry white wine (such as Chardonnay)

5 cups hot low-sodium chicken broth

2 cups medium-grain rice (such as Jasmine), un-rinsed

1 head garlic

1/3 cup fresh Italian parsley, finely chopped

1/2 cup shredded Parmesan cheese, plus extra for serving

Cook Mode Prevent your screen from going dark

Instructions

In a Dutch oven or heavy pot, heat olive oil and 2 Tbsp butter over medium-high heat. Add onion, carrots, and 1 tsp salt; sauté until soft and golden, about 8–10 minutes.
Add chicken, bay leaves (if using), remaining 1 tsp salt, and pepper; sauté until chicken is golden on all sides, about 5 minutes.
Increase heat to high, add white wine, and boil down until mostly evaporated, scraping browned bits.
Add hot chicken broth and stir in rice.
Slice off end of garlic head to expose cloves; nestle whole head, cut side down, into rice center. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until rice is cooked.
Remove from heat, discard garlic head or squeeze softened cloves into rice. Stir in remaining 2 Tbsp butter, parsley, and Parmesan until creamy.
Garnish with extra Parmesan and serve immediately.

Notes

For brown rice, increase cooking time to about 45 minutes and add more broth as needed.
Instant Pot adaptation: cook on high pressure for 10 minutes with same ingredients.
Substitute white wine with chicken broth or white grape juice if desired.
Use turkey or firm fish instead of chicken, adjusting cooking times accordingly.
Ensure broth and cheese are gluten-free if needed.