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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice cooked in chicken broth and cream, plus golden seared chicken thighs. The rice absorbs pan drippings for rich flavor, then rests briefly for an extra tender texture.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp smoked paprika to taste
  • 0.25 tsp Italian seasoning to taste
Searing and aromatics
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 clove garlic, minced
Rice and 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
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season bone-in skin-on chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning. Press lightly so the spices cling to the skin.
  2. Heat olive oil in a Dutch oven over medium-high heat and place chicken skin-side down in a single layer. Sear for 7-8 minutes until deeply golden, with the skin crisping and releasing easily from the pot.
  3. Flip the chicken and sear for 3 minutes more. Look for additional golden color on the second side.
  4. Remove the chicken to a plate while you cook the aromatics. Reserve any browned bits in the pot.
Toast the rice and build the creamy base
  1. Cook the diced small onion in the same Dutch oven for 3 minutes. Stir until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute. Stir so it becomes fragrant without browning.
  3. Stir in long-grain white rice and toast for 2 minutes. The grains should look slightly opaque and smell nutty.
  4. Pour in chicken broth and heavy cream, then stir in Parmesan cheese and dried thyme. Bring the mixture to a simmer and scrape up any browned bits.
Cook, rest, and finish
  1. Nestle the chicken skin-side up into the rice, keeping as much of the liquid as possible around the edges. Ensure the chicken is partially surrounded by the creamy broth.
  2. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F. Do not lift the lid during this time so the rice stays evenly tender.
  3. Rest the pot covered for 5 minutes. This lets the rice finish absorbing the sauce for a rich, glossy texture.
  4. Fluff the rice gently with a fork or spoon. Keep the chicken on top and avoid breaking the thighs.
  5. Garnish with fresh parsley for garnish and serve. Finish with extra cracked pepper if desired.

Notes

Pro tip: toast the rice for the full 2 minutes so it absorbs the creamy chicken broth evenly and stays fluffy. Store leftovers covered in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freeze leftovers for up to 2 months, though the rice may be slightly softer when reheated. For a lighter option, use half-and-half in place of heavy cream and consider reducing Parmesan slightly.