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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with golden seared chicken thighs and fluffy, glossy rice. The rice simmers in a parmesan-cream sauce, absorbing chicken pan drippings for a rich, comforting 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs Use thighs large enough to fit in a single layer.
Seasonings
  • 0.5 tsp salt Use to taste.
  • 0.5 tsp pepper Use to taste.
  • 0.5 tsp garlic powder Use to taste.
  • 0.5 tsp smoked paprika Use to taste.
  • 0.5 tsp Italian seasoning Use to taste.
Base
  • 2 tbsp olive oil
  • 1 onion Small onion, diced.
  • 4 garlic Cloves, minced.
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
Cream sauce
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried thyme
Garnish
  • fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, smoked paprika, and Italian seasoning to taste.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear chicken skin-side down for 7-8 minutes until deeply golden.
  3. Flip the chicken and sear for 3 minutes, then remove to a plate.
Build the creamy rice
  1. Cook the diced onion in the same pot for 3 minutes, then add garlic and cook 1 minute.
  2. Add the uncooked long-grain white rice and toast for 2 minutes.
  3. Pour in chicken broth and heavy cream, then stir in Parmesan cheese and dried thyme and bring everything to a simmer.
Simmer with chicken and finish
  1. Nestle the chicken skin-side up into the rice, cover tightly, and cook over low heat for 22-25 minutes until rice is cooked and chicken reaches 165°F.
  2. Rest the covered pot for 5 minutes, then gently fluff the rice.
  3. Garnish with fresh parsley and serve.

Notes

Pro tip: keep the pot tightly covered during the low-heat simmer so the rice stays fluffy and creamy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently with a splash of chicken broth. Freezing is not recommended for best cream texture. For a lighter option, replace heavy cream with evaporated milk (texture will be slightly thinner).