Creamy One Pot Chicken And Rice

Name: Creamy One Pot Chicken And Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 chicken thighs, boneless and skinless; 1 cup onion, diced; 3 cloves garlic, minced; 1 cup long-grain rice; 3 cups chicken broth; 1 cup heavy cream; 1 teaspoon paprika; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Cozy Ideas

I love making Creamy One Pot Chicken And Rice because it’s the ultimate comfort food that comes together effortlessly. The creamy sauce envelops tender chicken and fluffy rice, creating a satisfying dish that warms the soul. With just a single pot to clean, I enjoy spending more time with family and less time on cleanup. Whether it's a weekday dinner or a special occasion, this recipe never fails to impress with its rich flavors and simplicity. Let me share how we elevate this classic dish to something extraordinary!

Created by

Marigold Pearson

Last updated on 2026-02-01T18:57:35.707Z

When I first tried making this dish, I was worried about the rice cooking evenly in just one pot. However, I discovered that sautéing the chicken first and then adding the rice with enough broth made all the difference! This method ensures that every grain absorbs all those savory flavors, making the meal incredibly delicious.

Additionally, by using a combination of cream and broth, I achieved a balance of richness and comforting creaminess. It’s truly gratifying to see my family gather around the table, enjoying a meal that I whipped up without much fuss.

Why You Will Love This Recipe
One-pot convenience for easy cleanup
Creamy texture pairs perfectly with seasoned chicken
Quick and satisfying meal perfect for busy weeknights

The Role of Chicken in the Dish

Using bone-in, skin-on chicken thighs can enhance the flavor of your dish even more, as the fat rendered during cooking contributes a deeper, richer taste. If you prefer white meat, consider using breast fillets, but be mindful not to overcook them, as they can dry out more quickly compared to thighs. Cooking until the chicken is golden brown on both sides not only locks in moisture but also adds a beautiful texture that contrasts with the creamy sauce.

When seasoning the chicken, don’t be shy with the salt and pepper; this is the first layer of flavor. You might also consider adding smoked paprika instead of regular paprika for a smokier note that complements the creaminess of the dish beautifully. Browning the chicken properly will impart a robust depth to the overall flavor profile, so take the time to achieve that golden crust.

Perfecting the Creamy Sauce

The heavy cream is integral to achieving that velvety texture that makes this dish comforting. For a lighter version, you can substitute half-and-half, but be cautious when adding it; do so at a lower temperature to prevent curdling. Whipping cream can also work, but be sure to add it at the end of cooking to maintain its consistency and incorporate it smoothly into the rice mixture.

If you’re looking to add a bit of tang, a splash of lemon juice or a spoonful of Dijon mustard can elevate the creamy flavor profile without overpowering the dish. Just remember to start with a small amount, taste, and adjust according to your preference. Maintaining a gentle simmer while stirring is crucial to getting the right creamy consistency, so turn the heat down once you incorporate the cream.

Serving and Storage Tips

To serve, sprinkle some chopped parsley on top for a fresh contrast to the creamy texture and visual appeal. This dish pairs wonderfully with a light side salad or steamed vegetables, which can help balance out the richness of the chicken and rice. You might even consider serving it with warm, crusty bread to soak up any leftover sauce, enhancing the overall dining experience.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of chicken broth while warming on the stove to restore some moisture. If planning to freeze, I recommend separating the rice and chicken, as the rice may become mushy upon thawing. Properly stored, the chicken and rice can last in the freezer for up to three months, making it a great make-ahead meal.

Ingredients

For the Chicken and Rice

2 tablespoons olive oil
4 chicken thighs, boneless and skinless
1 cup onion, diced
3 cloves garlic, minced
1 cup long-grain rice
3 cups chicken broth
1 cup heavy cream
1 teaspoon paprika
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Sauté the Chicken

In a large pot, heat the olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and cook until browned on both sides, about 5 minutes. Remove from the pot and set aside.

Cook the Aromatics

In the same pot, add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute.

Add Rice and Broth

Stir in the rice, followed by the paprika. Pour in the chicken broth and bring to a boil. Return the chicken to the pot.

Simmer and Add Cream

Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is tender. Once done, stir in the heavy cream.

Serve

Garnish with chopped parsley and enjoy your creamy chicken and rice!

Pro Tips

For extra flavor, marinate the chicken in your favorite herbs before cooking. Adjust the seasoning according to your taste preferences.

Ingredient Substitutions

In case you run out of rice, quinoa or orzo can serve as excellent alternatives. Keep in mind that they may require different cooking times; quinoa generally cooks in about 15 minutes, while orzo needs around 10 to 12 minutes. Adjust the liquid accordingly—quinoa usually requires a 2:1 ratio of water to grain, whereas orzo can use a similar liquid-to-pasta ratio to that of the rice.

For a dairy-free option, you can replace heavy cream with coconut milk or a cashew cream. If you go the coconut route, be aware that it will impart a slight coconut flavor, which works well if you're considering adding some lime juice or cilantro as a garnish to complement the dish.

Cooking Techniques

Paying attention to heat levels is critical in this recipe. Sauté the chicken and aromatics over medium heat; high heat can lead to burning the garlic and onions, giving the dish a bitter taste. If you notice any browning too quickly, reduce the heat immediately and add a splash of broth to deglaze the pan, loosening those delicious brown bits stuck on the bottom.

When simmering the rice, it’s essential to cover the pot with a tight-fitting lid to trap steam, allowing the rice to cook evenly. Avoid lifting the lid during the first 15 minutes to let the steam do its job, and only check for doneness thereafter for the best results.

Variations to Explore

Try incorporating seasonal vegetables such as peas, spinach, or bell peppers toward the end of cooking for added color and nutrition. This is a fantastic way to make the dish more wholesome and add a fresh crunch, enhancing both the flavor and texture.

For those who love a bit of heat, adding crushed red pepper flakes or diced jalapeños while sautéing the onions can elevate this dish with some controlled spice. For a more international twist, consider stirring in some curry powder for a curry-inspired variation, allowing the creamy sauce to coat the chicken and rice with a fragrant aroma.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, but you'll need to adjust the cooking time and possibly add more liquid as brown rice takes longer to cook.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy cream alternative for a lighter version.

→ Is it possible to make this dish in advance?

Absolutely! You can prepare it up to two days in advance and reheat it gently before serving.

→ Can I add vegetables to this recipe?

Definitely! Feel free to add peas, carrots, or spinach for added nutrition and flavor.