Creamy One Pot Chicken And Rice

Name: Creamy One Pot Chicken And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 bone-in chicken thighs; 1 cup long-grain rice; 1 onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 teaspoon paprika; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Comfort Kitchen Staples

I absolutely love making this Creamy One Pot Chicken And Rice. It's a dish that combines tender chicken, perfectly cooked rice, and a rich, velvety sauce all in a single pot. The creamy texture offers comfort and satisfaction, making it an ideal choice for a family dinner. I often whip this up after a busy day, and I appreciate how it simplifies cleanup while delivering on flavor. The addition of fresh herbs elevates the dish, and everyone always comes back for seconds!

Created by

Phoebe Drake

Last updated on 2026-02-01T18:45:35.958Z

When I first tried making this dish, I was skeptical about how well everything would come together in one pot. To my delight, the chicken and rice cooked harmoniously, absorbing each other's flavors. It turned out to be an exceptional weeknight dinner!

One tip I learned along the way is to use bone-in chicken thighs for added moisture and flavor. The creamy sauce coats the individual grains of rice, making each bite irresistibly delicious. I can confidently say this recipe has become a regular in my meal rotation.

Why You'll Love This Recipe
One-pot convenience means less cleanup for you
Rich, creamy sauce that elevates every bite
Loaded with tender chicken for a satisfying meal

Mastering the One-Pot Technique

The beauty of this Creamy One Pot Chicken And Rice lies in its straightforward approach. By using a single pot, you not only enhance the flavors through a deeper melding but also simplify your cooking process. When browning the chicken thighs, ensure your pot is properly heated; you want to hear that satisfying sizzle. This step caramelizes the meat, creating a depth of flavor that serves as the foundation for the entire dish.

After browning the chicken, don't skip sautéing the onions and garlic in the same pot. This allows the leftover chicken drippings to infuse the vegetables with flavor. As the onions turn translucent and the garlic releases its aroma, you’ll know you’re on the right track. Remember to stir occasionally to prevent them from sticking or burning—all solid signs of a well-executed step!

Ingredient Insights

In a dish like this, each ingredient plays a critical role. Long-grain rice is ideal here as it cooks evenly and absorbs the creamy broth without becoming mushy. I recommend using a variety like Basmati for its fragrant qualities, which complements the chicken beautifully. If you only have short-grain rice on hand, adjust the liquid ratio slightly, as it tends to absorb more.

The heavy cream is what transforms this dish from simple chicken and rice into something indulgent. It adds richness and a velvety mouthfeel that elevates the entire meal. If you’re looking for a lighter option, you can substitute half-and-half, but the creaminess won't be quite the same. For a dairy-free alternative, consider using coconut milk, which adds its unique flavor while preserving the creamy texture.

Perfecting Texture and Serving

When simmering the dish, maintaining the heat is key. Set it to low and cover the pot to trap steam, aiding the rice's cooking process. Aim for a gentle simmer; if you notice vigorous bubbling, reduce the heat further. The rice should be tender and the liquid fully absorbed after about 25 minutes. You want a texture that’s creamy yet still allows the rice to hold its shape and a slightly thickened sauce to enjoy.

For a finishing touch, a sprinkle of fresh parsley not only adds a splash of color but also freshness to balance the dish's richness. Serve it straight from the pot for a rustic feel, allowing everyone to scoop out their portions. If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of chicken broth to regain that lovely creaminess.

Ingredients

Main Ingredients

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

Make sure all ingredients are at room temperature for better flavor absorption.

Instructions

Brown the Chicken

In a large pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Add them to the pot and brown on both sides, about 5 minutes per side. Remove the chicken and set it aside.

Sauté the Vegetables

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

Cook the Rice

Stir in the rice and toast it for 2 minutes, then pour in the chicken broth and bring to a boil. Return the browned chicken thighs to the pot.

Simmer Until Done

Reduce the heat to low, cover, and let simmer for 25 minutes or until the rice is tender and has absorbed the liquid.

Add Cream and Serve

Stir in the heavy cream until well combined. Garnish with chopped parsley before serving.

Serve this dish warm for the best experience. Enjoy your creamy creation!

Pro Tips

For extra flavor, let the chicken marinate in spices the night before.

Make-Ahead and Storage

This Creamy One Pot Chicken and Rice is excellent for meal prep. You can brown the chicken and sauté the vegetables a day in advance, storing them in the refrigerator until you’re ready to cook. This not only saves time but allows the flavors to deepen even before the main cooking begins. When ready to serve, simply follow the remaining steps and you'll have a quick weeknight meal ready in no time.

For storage, this dish lasts up to three days in the fridge in an airtight container. However, be mindful that over time, the rice may absorb more of the sauce and become drier. To mitigate this, save some of the cream to stir in when reheating, which helps restore the original creamy texture.

Troubleshooting Common Issues

If you find that the rice isn’t cooking through after the 25-minute mark, check your pot's heat. It’s essential that the heat remains low enough for a steady simmer. If it seems too dry, add a bit more chicken broth or water, cover the pot, and simmer a little longer until the rice is cooked. Conversely, if the mixture is too watery, try simmering it uncovered for a few minutes to allow excess liquid to evaporate.

Another common issue could be the cream separating or curdling. To prevent this, avoid letting the cream boil after it’s added; always incorporate it gently and heat just until warmed through. For a smoother finish, consider tempering the cream (slowly add a little hot broth to the cream before combining it with the dish) to avoid shocking it with sudden heat.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, but the chicken breast may dry out more quickly. Adjust cooking time accordingly.

→ What can I add for extra vegetables?

Frozen peas, spinach, or bell peppers make excellent additions for color and nutrition.

→ Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and reheat it gently while adding a splash of broth to loosen the sauce.

→ Is there a dairy-free option?

You can replace heavy cream with coconut milk or a dairy-free cream alternative.