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One-Pot Creamy Chicken and Rice

This One-Pot Creamy Chicken and Rice is a heartwarming family favorite, lovingly passed down from mother to child. Simple yet delicious, this dish combines tender chicken, fluffy rice, and a rich, creamy sauce that brings comfort to the dinner table. Perfect for busy weeknights, it’s a nutritious option that requires minimal cleanup, making it an ideal meal for families on the go.

Not only can this recipe be cooked on the stovetop, but it can also be baked in the oven for a delightful, hands-off approach. The creamy goodness envelopes the chicken and rice, infusing each bite with flavor. Whether enjoyed on a chilly evening or served at a family gathering, this dish is sure to please even the pickiest eaters.

Embrace the warmth of home cooking with this comforting one-pot meal that will leave everyone asking for seconds!

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4 servings

40 - 45 mins depends on your rice

Ingredients

450g chicken breasts or thighs, cut into bite-sized pieces

200g long-grain white rice (rinsed)

1 small onion, diced

2 cloves garlic, minced

1 medium carrot, diced

1 celery stalk, cleaned and diced

30ml olive oil (or 30g butter)

375ml chicken broth

250ml cooking cream

50g grated Parmesan cheese

1 tsp dried thyme (or Italian seasoning)

Salt and pepper, to taste

Fresh parsley (optional, for garnish)

Instructions

Place your rice into a bowl and rinse under running water until water runs clear.

Heat 1 tablespoon of olive oil or butter in a large pot or deep pan over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 4-5 minutes, until golden brown. Remove and set aside.

In the same pot, add the remaining olive oil (or butter). Add the onion, garlic, carrot, and celery. Cook for 3-4 minutes until softened.

Add the rice to the pot and stir to coat it with the vegetables. Cook for 1 minute.

Pour in the chicken broth, cream and thyme. Stir together and bring to a simmer.

Return the seared chicken to the pot. Reduce the heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed. Alternatively use an oven safe pot and cook in an 180 C oven for 25 minutes.

Stir in the Parmesan. Adjust seasoning with salt and pepper as needed.

Garnish with fresh parsley and enjoy!