Why You’ll Love Creamy Chicken and Rice (One‑Pot Meal) Recipe

It’s a one‑pot meal — minimal cleanup and maximum flavor.
The rice cooks in a flavorful broth with whole garlic, butter, and Parmesan, giving a creamy, risotto-like texture without constant stirring.
Great for feeding a group (or for leftovers) — the recipe yields about 10 servings.
Flexible — you can substitute certain ingredients (e.g. use broth instead of white wine) while keeping the dish delicious.

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

Directions

In a heavy-bottomed pot (with a tight-fitting lid) over medium-high heat, add olive oil and 2 tablespoons of butter. Once hot, stir in the diced onion, grated carrots, and 1 teaspoon of salt. Sauté for 8–10 minutes until soft and golden.
Add chicken pieces, bay leaves (if using), remaining 1 teaspoon of salt, and black pepper. Cook, stirring occasionally, until the chicken is golden on all sides, about 5 minutes.
Raise heat to high and pour in the white wine. Let it boil down and reduce, scraping the bottom of the pot, until most of the liquid evaporates.
Add hot chicken broth and stir in the rice.
Cut the top off the whole garlic head (do not separate the cloves) and place it cut-side down in the center of the pot. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 minutes until the rice is fully cooked.
Remove the garlic head (you can squeeze out the cloves to stir in, or discard it). Stir in the remaining 2 tablespoons of butter, chopped parsley, and Parmesan cheese until creamy.
Serve hot with additional parsley and Parmesan if desired.

Servings and timing

Servings: About 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Use brown rice instead of Jasmine rice (increase cooking time to around 45 minutes).
Replace white wine with additional chicken broth for an alcohol-free version.
Swap chicken thighs for chicken breasts or tenders.
Stir in additional vegetables like peas, broccoli, or bell peppers toward the end of cooking.

Storage/Reheating

Let leftovers cool slightly, then store in an airtight container in the refrigerator for 3 to 5 days. To reheat, warm gently on the stovetop with a splash of broth or water to restore creaminess. You can also reheat in a 325°F oven, covered with foil, until heated through (15–20 minutes).

FAQs

Is it okay to omit the white wine?

Yes, just replace it with more chicken broth. The flavor will still be delicious, though slightly less complex.

Can I use chicken breast instead of thighs?

Yes, but chicken thighs offer more moisture and tenderness. Breast meat will be leaner but still works well.

Can I cut the recipe in half?

Absolutely. Halve all ingredients. Cooking times remain the same.

Can I make this with brown rice?

Yes, but it will require a longer cook time (about 45 minutes) and the dish will be less creamy.

Is there a non-dairy version?

You can use dairy-free butter and vegan Parmesan alternatives. The flavor and texture will change slightly, but it’s still tasty.

Does the garlic have to be a whole head?

Using the whole head (cut-side down) provides a gentle garlic flavor. You can substitute with minced garlic if you prefer a stronger flavor throughout.

Can I add vegetables to this dish?

Yes, stir in vegetables like peas, chopped broccoli, or bell peppers during the last few minutes of cooking so they remain crisp and vibrant.

How do I reheat this dish without drying it out?

Add a splash of broth or water and reheat gently on the stovetop, stirring often. You can also reheat it in the oven, covered.

Can I freeze it?

It’s best enjoyed fresh or refrigerated. Freezing can change the creamy texture as the sauce may separate when thawed.

What if I don’t have Jasmine or medium-grain rice?

You can use long-grain rice, but it may be less creamy. Avoid instant or quick-cooking varieties for best results.

Conclusion

Creamy chicken and rice is a reliable, flavorful one-pot dinner that checks all the boxes: comforting, filling, easy to make, and adaptable to your preferences. Whether you’re cooking for family, friends, or meal prepping for the week, this recipe delivers both taste and convenience.