This Creamy Chicken and Rice recipe is the perfect one-pot meal for busy evenings. Combining the heartiness of plov and the creamy texture of risotto, it delivers a satisfying and flavorful dish with minimal cleanup.

• Cuisine: International
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6

Why You’ll Love This Recipe

• Only one pot required, making cleanup a breeze.
• Combines classic flavors with a creamy texture.
• Customizable with your choice of herbs for added freshness.
• Perfect for a family meal with generous servings.

Ingredients

• 1/4 cup olive oil: Used for sautéeing; any light vegetable oil can substitute.
• 4 Tbsp unsalted butter (divided): For a rich, creamy finish; margarine can be a substitute.
• 1 med onion (finely diced): Adds a foundational sweetness and depth.
• 2 large carrots (grated or cut into matchsticks): Provides sweetness and nutrients.
• 1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into 1″ pieces: Tender, flavorful protein option.
• 2 tsp salt (we used sea salt, divided): Enhances overall flavor; use table salt if desired.
• 1/4 tsp black pepper (freshly ground): Offers a mild heat and depth.
• 2 bay leaves (optional): Introduces an aromatic quality, but can be omitted.
• 1 cup dry white wine (such as Chardonnay): Adds acidity and depth; replace with chicken broth if avoiding alcohol.
• 5 cups low sodium chicken broth (hot): Forms the creamy base; homemade stock adds more flavor.
• 2 cups medium grain rice (or Jasmine rice, un-rinsed**): Absorbs flavors while cooking; Arborio rice works for creaminess.
• 1 head garlic: Infuses a warm, mellow garlic flavor throughout the dish.
• 1/3 cup Italian parsley (finely chopped): Provides a fresh, herbal finish.
• 1/2 cup parmesan cheese (shredded, plus more for serving): Adds sharp, nutty notes; Pecorino Romano as an alternative.

How to Make It

Step 1: Saute Vegetables

In a Dutch oven, combine olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts and sizzles, add the onion, carrots, and 1 teaspoon of salt. Sauté until golden and soft, about 8 to 10 minutes, which enhances their sweetness.

Step 2: Cook the Chicken

Add the chopped chicken, bay leaves, another teaspoon of salt, and black pepper. Cook while stirring occasionally, until the chicken is golden brown on all sides, about 5 minutes, ensuring it seals in moisture and flavor.

Step 3: Deglaze with Wine

Increase the heat to high and pour in the white wine. Allow it to boil, using a spoon to scrape any browned bits from the pot bottom. Cook until most of the wine has evaporated, which intensifies the flavors.

Step 4: Simmer with Rice and Garlic

Add the hot chicken broth, stirring in the rice. Slice the garlic head, keeping cloves intact, to expose them and set it in the pot, sliced side down. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until rice is tender.

Step 5: Finish with Cheese and Herbs

Turn off the heat. Optionally squeeze garlic cloves into the rice. Stir in the remaining 2 tablespoons butter until mixed. Incorporate parsley and parmesan for a creamy texture. Serve immediately, garnished with extra parsley.

Recipe FAQs

Can I use another type of rice?

Yes, Arborio rice works well since it’s also starchy and creates a creamy consistency similar to risotto.

What if I don’t have white wine?

Substitute with an equal amount of chicken broth to maintain the necessary liquid balance, though flavor depth may vary slightly.

Can this be made ahead of time?

Absolutely. Prepare the dish up to two days in advance. Reheat gently on the stove with a splash of broth to restore creaminess.