Description
Creamy, comforting one-pot chicken and rice with tender chicken, fluffy rice, and a rich, velvety sauce. This easy weeknight dinner is made entirely in one skillet for minimal cleanup and maximum flavor!
Ingredients
Scale
For the Chicken:
- 1.5–2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
For the Rice:
- 2 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning (or 1/2 teaspoon each dried thyme and oregano)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (optional, for thicker sauce)
Optional Add-Ins:
- 1 cup frozen peas or mixed vegetables
- 1/2 cup grated Parmesan cheese
- Fresh parsley or thyme for garnish
- Red pepper flakes for heat
Instructions
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season all over with salt, pepper, and paprika. This initial seasoning is important for flavor!
- Brown the Chicken: Heat 2 tablespoons olive oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Once hot and shimmering, add the chicken pieces in a single layer. Don’t overcrowd—work in batches if needed. Cook for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through yet—it will finish cooking with the rice. Remove chicken to a plate and set aside.
- Sauté Aromatics: Reduce heat to medium. In the same skillet, add 2 tablespoons butter. Once melted, add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant. Don’t let the garlic burn!
- Toast the Rice (Optional but Recommended): Add the rinsed rice to the skillet and stir to coat with the butter and aromatics. Toast for 1-2 minutes, stirring constantly. This step adds nutty flavor and helps the rice cook up fluffy and separate.
- Add Liquids and Seasonings: Sprinkle the flour over the rice mixture (if using) and stir for 30 seconds to cook the raw flour taste. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—this adds tons of flavor! Add the heavy cream, Italian seasoning, salt, and pepper. Stir everything together until well combined.
- Add Chicken Back: Nestle the browned chicken pieces into the rice mixture, along with any accumulated juices from the plate. The chicken should be partially submerged in the liquid. Bring the mixture to a gentle boil.
- Simmer: Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes without lifting the lid. The rice needs steam to cook properly, so resist the urge to peek! The liquid should be absorbed and the rice should be tender.
- Add Vegetables (Optional): If using frozen peas or vegetables, uncover the skillet after 18 minutes, quickly stir them in, then cover again and cook for 5 more minutes until heated through and the rice is fully tender.
- Rest: Remove from heat and let stand, covered, for 5 minutes. This resting period allows the rice to finish steaming and the sauce to thicken slightly.
- Fluff and Serve: Uncover, fluff the rice gently with a fork, and stir everything together. The sauce should be creamy and coat the rice beautifully. If it seems too thick, stir in a splash of cream or broth. If too thin, let it sit uncovered for a few minutes. Taste and adjust seasonings—add more salt, pepper, or herbs as needed.
- Garnish and Enjoy: Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley if desired. Serve hot straight from the skillet!
Notes
- Rice-to-Liquid Ratio: The standard ratio is 1 part rice to 1.5-2 parts liquid. Don’t add more liquid or you’ll get mushy rice.
- Don’t Peek: Keep the lid on while the rice cooks! Lifting it releases steam and prevents proper cooking.
- Chicken Options: Bone-in, skin-on chicken pieces work too—just increase cooking time to 30-35 minutes.
- Make it Gluten-Free: Skip the flour or use gluten-free flour. The sauce will be slightly thinner but still delicious.
- Adjust Thickness: For thicker sauce, use the flour. For thinner, skip it and add extra cream at the end if needed.
- Leftovers: Rice dishes thicken considerably as they cool and sit. Add a splash of broth or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1.5 cups)
- Calories: 485
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg