Creamy Chicken and Rice

Phyllis Lawson


Don't be intimidated by the seemingly long list of ingredients - it's stuff you most likely already have on-hand. This one pot meal has so much flavor and comfort mixed in, you will want to make this over and over! Happy tummies, unite!

★★★★★ 1 vote
20 Min
15 Min
Stove Top


1/4 c
olive oil
4 Tbsp
unsalted butter, divided
1 medium
onion, finely chopped
2 large
carrots, peeled and diced or grated
1 1/2 lb
boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces
2 tsp
sea salt, divded
1/4 tsp
black pepper
bay leaves
1 c
white wine
4 c
low-sodium chicken broth or stock, warmed
2 c
medium grain rice
head of garlic, entact
1/3 c
fresh parsley, chopped
1/2 c
parmesan cheese, grated


1Using a dutch oven or heavy bottomed pot with a lid, add your olive oil and warm over medium-high heat. Add 2 tbsp of your butter.
2Once butter is melted, stir in the diced onion, carrots, and 1 tsp of salt. Sautee until soft, about 8-10 minutes.
3Add chicken, the bay leaves, another 1 tsp of salt, and pepper. Saute, stirring occasionally, until chicken is browned on all sides - about 5 minutes.
4Increase your heat to high and add the wine. Boil down the wine, scraping the bottom of the pot along the way. Most of the wine will evaporate.
5Add the warmed chicken broth, then stir in the rice.
6Leave the garlic whole, slice off the end, exposing the garlic cloves. Place the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce your heat to low, cover & simmer until rice is cooked - about 15 min.
7Turn off the heat, remove the garlic head, and stir in the remaining 2 tbsp of butter.
8Add in your parsley.
9Add in the parmesan and stir. It should be rich and creamy once everything is incorporated. Serve immediately, or keep the lid on it to stay warm until serving. ENJOY!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids