Description
This Creamy Chicken and Rice recipe is a comforting one-pot meal perfect for a family dinner. Tender chicken thighs are sautéed with aromatic vegetables, then simmered with rice, garlic, and broth to create a rich, creamy dish enhanced with parmesan and fresh parsley.
Ingredients
Scale
Fats and Oils
- 1/4 cup olive oil
- 4 Tbsp unsalted butter (divided)
Vegetables and Aromatics
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 head garlic
- 1/3 cup Italian parsley, finely chopped
Protein
- 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
Grains
- 2 cups medium grain rice (or Jasmine rice, un-rinsed)
Liquids and Broth
- 1 cup dry white wine (such as Chardonnay)
- 5 cups low sodium chicken broth, hot
Seasonings
- 2 tsp salt (divided, preferably sea salt)
- 1/4 tsp freshly ground black pepper
- 2 bay leaves (optional)
Dairy
- 1/2 cup parmesan cheese, shredded (plus more for serving)
Instructions
- Sauté Vegetables: In a Dutch oven or heavy-bottomed pot over medium-high heat, heat the olive oil and 2 tablespoons of butter until melted and hot. Add the finely diced onion, grated carrots, and 1 teaspoon of salt. Sauté for 8 to 10 minutes until the vegetables are soft and golden.
- Cook Chicken: Add the chopped chicken thighs, bay leaves, remaining 1 teaspoon salt, and black pepper. Stir and sauté for about 5 minutes until the chicken is golden on all sides.
- Deglaze with Wine: Increase heat to high and pour in the white wine. Allow it to boil down while scraping the bottom of the pot to lift any browned bits. Continue until most of the wine has evaporated.
- Add Broth and Rice: Pour in the hot chicken broth, then stir in the uncooked rice evenly into the liquid.
- Add Whole Garlic and Simmer: Leave the garlic head whole with cloves intact, slice the end to expose the cloves, and place it sliced side down in the center of the rice. Bring to a rolling boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the rice is cooked through.
- Finish the Dish: Turn off the heat, remove the garlic head, and optionally squeeze out softened garlic cloves into the rice. Stir in the remaining 2 tablespoons of butter until fully incorporated. Finally, add the chopped parsley and parmesan cheese, stirring gently to create a creamy texture. Serve immediately, garnished with additional parsley and parmesan if desired.
Notes
- Use a heavy-bottomed pot or Dutch oven with a tight-fitting lid to ensure even cooking and prevent steam from escaping.
- Do not rinse the rice before cooking to retain starch for creaminess.
- Whole garlic adds a subtle roasted garlic flavor without overpowering the dish.
- Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
- The recipe can be adjusted easily for fewer servings by halving ingredients.
- Parmesan adds a rich umami punch; use freshly shredded for best flavor.
