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One Pot Creamy Chicken and Rice

One pot creamy chicken and rice with fluffy, glossy long-grain rice simmered in chicken drippings, cream, and Parmesan. Golden, seared chicken thighs sit on top while the rice cooks covered, then you rest and fluff for a rich, velvety 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
  • 1 Italian seasoning to taste
Sear and aromatics
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 4 clove garlic, minced
Rice and sauce
  • 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
To finish
  • 1 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 until evenly coated. This helps build a seasoned crust that flavors the sauce.
  2. Heat the olive oil in a Dutch oven over medium-high heat, then place chicken skin-side down and sear for 7-8 minutes until deeply golden. Keep the heat steady so the skin renders and crisps.
  3. Flip the chicken and sear for 3 minutes until the second side is browned. Use the seared color as your visual cue before removing the chicken.
  4. Remove the chicken from the pot and set aside. Leave the browned bits in the Dutch oven for maximum flavor.
Toast rice and build the creamy broth
  1. Cook the diced onion in the same pot for 3 minutes, stirring occasionally, until softened. The fond should start to loosen.
  2. Add the minced garlic and cook for 1 minute. Stir constantly so the garlic becomes fragrant without browning.
  3. Add the uncooked long-grain white rice and toast for 2 minutes. The rice should look slightly drier and smell nutty.
  4. Pour in the chicken broth and heavy cream, then stir to combine. Scrape any remaining browned bits from the bottom of the Dutch oven.
  5. Stir in the grated Parmesan and dried thyme, then bring to a simmer. You want steady bubbling around the edges before covering.
Cook, rest, and serve
  1. Nestle the chicken thighs skin-side up into the rice and spread them so they sit partially submerged. Tuck the chicken into the creamy surface for even cooking.
  2. Cover tightly and cook over low heat for 22-25 minutes until the rice is cooked and the chicken reaches 165°F. The rice should be tender and the sauce should look thick and glossy.
  3. Rest the pot covered for 5 minutes. Letting it sit helps the rice finish absorbing the cream sauce.
  4. Fluff the rice gently with a fork. Keep the chicken on top and avoid breaking the thighs.
  5. Garnish with fresh parsley and serve. Add cracked pepper if desired for extra contrast.

Notes

For the best glossy rice, use a tight-fitting lid and keep the heat at low once simmering starts—this prevents the cream from evaporating too fast. Store leftovers in the fridge for up to 3 days in a sealed container; reheat gently with a splash of broth or water to loosen the sauce. Freeze is not recommended because cream-based rice can change texture after thawing. For a dairy-reduced option, substitute part-skim mozzarella or a reduced-fat Parmesan style and reduce the cream slightly, then add a little extra broth during reheating to maintain creaminess.