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Creamy One-Pot Chicken and Rice: Easy 30-Minute Dinner

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This creamy one-pot chicken and rice is a quick, comforting weeknight dinner that comes together in about 30 minutes. With simple ingredients and minimal cleanup, it’s a crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 medium yellow onion, diced
  • 3 to 4 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or regular)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit for about 5 minutes.
  2. Heat the olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat until the butter melts and foams.
  3. Sear the chicken thighs for 4 to 5 minutes per side until deep golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium and add the remaining 1 tablespoon of butter. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until translucent.
  5. Add the minced garlic and dried thyme. Stir constantly for about 30 seconds until fragrant.
  6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  7. Stir in the rice and return the chicken thighs to the pot, nestling them into the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
  8. After 15 minutes, remove the lid and check the rice. It should be tender and most liquid absorbed. If still firm, add a splash of broth or water, cover, and cook for another 3 to 5 minutes.
  9. Remove the chicken thighs to a cutting board and let rest for a couple minutes. Meanwhile, stir the heavy cream and grated Parmesan into the rice until melted and creamy.
  10. Slice or shred the chicken thighs and return them to the pot. Stir gently to combine. Taste and adjust seasoning with salt and pepper if needed.
  11. Serve immediately, garnished with fresh parsley if desired.

Notes

Don’t skip browning the chicken for maximum flavor. Resist stirring the rice once it’s in the pot to avoid gumminess. Add cream and cheese at the end to prevent curdling. For leftovers, add a splash of broth or milk when reheating to restore creaminess.

Nutrition

Keywords: one-pot chicken and rice, creamy chicken and rice, easy weeknight dinner, 30-minute meal, one-pot meal

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