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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice cooked in chicken broth and cream, then finished with Parmesan and thyme. Golden seared chicken thighs rest on top for tender, juicy bites while the rice absorbs all the chicken pan drippings.
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Prep Time 10 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 0.25 tsp smoked paprika to taste
  • 0.25 tsp Italian seasoning to taste
Base
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1.5 cup long-grain white rice, uncooked
  • 3 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried thyme
  • 0.25 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. Pat lightly so spices cling to the skin.
  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. Look for crisp skin and dark golden fat in the pot.
  3. Flip the thighs and sear for 3 minutes more. Continue until both sides show deep browning.
  4. Remove the chicken to a plate while you cook the rice base. Keep any browned bits and drippings in the pot.
Build the creamy rice
  1. Cook the diced onion in the same Dutch oven for 3 minutes. Stir until softened and slightly translucent.
  2. Add the minced garlic and cook for 1 minute. Stir until fragrant without browning.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. You should see the rice edges look slightly dry and toasty.
  4. Pour in the chicken broth and heavy cream, stirring to scrape up the browned bits. Add Parmesan and dried thyme and stir until the sauce looks uniform.
  5. Bring the mixture to a simmer. Watch for steady bubbling across the surface.
Cook, rest, and serve
  1. Nestle the chicken thighs into the rice skin-side up. Ensure the thighs are partially surrounded by the creamy rice.
  2. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F. Steam should stay trapped under the lid, and the rice should appear tender and glossy.
  3. Rest the dish covered for 5 minutes. You should see the rice settle and thicken slightly while steam finishes the cooking.
  4. Fluff the rice gently. Lift the grains carefully so the creamy sauce stays glossy.
  5. Garnish with fresh parsley and serve. Finish with a final crack of pepper if desired.

Notes

Pro tip: keep the Dutch oven tightly covered during the low-heat cook so the rice steams evenly and stays creamy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing: not recommended for best rice texture. Dietary swap: use half-and-half or evaporated milk in place of heavy cream for a lighter creamy sauce.