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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with golden seared chicken thighs resting on top of fluffy, glossy rice. The cream-Parmesan sauce simmers until the long-grain rice absorbs rich chicken pan drippings for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs Pat dry for best browning.
  • 0.5 tsp salt Season to taste; start lightly then adjust.
  • 0.5 tsp pepper Season 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.
For searing and aromatics
  • 2 tbsp olive oil
  • 1 onion, diced Dice small so it softens quickly.
  • 4 garlic, minced
For creamy rice
  • 1.5 cup long-grain white rice Uncooked; don’t rinse.
  • 3 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated For best melt, grate fresh.
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish Chop and add at the end.

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. Heat olive oil in a Dutch oven over medium-high until shimmering.
  2. Place chicken skin-side down and sear 7-8 minutes until deeply golden. Flip and sear 3 minutes, then remove the chicken to a plate.
Toast the rice and build the sauce
  1. Add diced onion to the same pot and cook 3 minutes until softened. Stir in minced garlic and cook 1 minute.
  2. Add long-grain white rice and toast 2 minutes, stirring to coat. Pour in chicken broth and heavy cream, then stir in Parmesan and dried thyme.
  3. Bring the mixture to a simmer, stirring so the cheese disperses and the sauce turns smooth. Keep the simmer going before adding the chicken.
Cook until tender and creamy
  1. Nestle the chicken thighs into the rice skin-side up, leaving them mostly on top. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F.
  2. Rest the pot covered for 5 minutes. Fluff the rice gently so the grains stay light and the sauce looks glossy.
Finish and serve
  1. Garnish with fresh parsley and serve. Add cracked pepper if desired at the table for extra brightness.

Notes

For maximum flavor and fluffy rice, keep the pot covered during the 22-25 minutes so steam cooks the top of the rice and crisps stay intact. Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the creamy sauce can split after thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the Parmesan amount the same.