Go Back

One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with golden seared chicken thighs and fluffy, glossy long-grain rice. The rice absorbs chicken pan drippings and a creamy Parmesan broth for a rich, comfort-food texture in one Dutch oven.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
  • 1 Italian seasoning to taste
Searing and aromatics
  • 2 tbsp olive oil
  • 1 small onion diced
  • 4 garlic minced
Rice and creamy sauce
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs all over with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Heat olive oil in a Dutch oven over medium-high heat.
  2. Place chicken thighs skin-side down and sear for 7-8 minutes until the skin is deeply golden. Flip and sear for 3 minutes, then remove the chicken to a plate.
Toast the rice and build the creamy base
  1. Add the diced onion to the same pot and cook for 3 minutes, stirring until softened. Add minced garlic and cook 1 minute, just until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes, stirring so the grains are coated. Pour in chicken broth and cream, then stir in Parmesan cheese and dried thyme.
  3. Bring the mixture to a simmer, stirring until the cheese melts and the sauce looks smooth and glossy. Keep an eye for simmering bubbles around the edges of the pot.
Cook, rest, and finish
  1. Nestle the chicken thighs skin-side up into the rice, leaving the skin visible. Cover tightly with a lid and cook over low heat for 22-25 minutes, until the rice is cooked and chicken reaches 165°F.
  2. Turn off the heat and rest the pot covered for 5 minutes to let the rice settle and the sauce thicken slightly. Fluff the rice gently with the chicken still on top.
  3. Garnish with fresh parsley and serve while hot. Finish with cracked pepper if desired for extra brightness.

Notes

Pro tip: Keep the lid tight during the low-heat cook so the rice steams and turns fluffy, not dry. Refrigerate leftovers in a covered container for up to 3 days; reheat with a splash of chicken broth or water. Freezing is not recommended because the creamy sauce can separate. For a lighter version, use half-and-half instead of heavy cream and stir in the Parmesan at the end to maintain a creamy texture.